As dramatic as the difference between winter and spring may be, both in nature and in the kitchen, one season actually changes into the next quite gradually. But finally, it’s spring in full swing. At Rae in Philadelphia, crab with asparagus has been added to the spring menu as part of the American sushi plate, and matzo balls with fava beans is another addition. Chef Daniel Stern’s other restaurant, Gayle, also in Philadelphia, features gazpacho with spring vegetables. ...
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