’Tis the season for fava beans, micro greens, fiddlehead ferns and rhubarb, and this spring many chefs say they plan to let the produce speak for itself. Simplicity will be key in the coming months. Additionally, a shorter winter truffle season, meaning more expensive truffles and fewer of them, might mean an abundance of mushroom dishes to satisfy consumer cravings. High beef prices and a bit of pork fatigue will give duck and lamb a chance to shine. And the flavors of the ...
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