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cooking.nytimes.com
If you haven't cooked a whole leg of lamb before, here is the place to start This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes
cooking.nytimes.com
Here's a sophisticated yet simple way to prepare spring's trademark vegetable Steam the asparagus Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it)
www.allrecipes.com
This beautiful and delicious whole slow-roasted cauliflower topped with herb-butter is fantastic!
www.chowhound.com
A quick and easy way to get superjuicy meat.
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Turkey burgers made with plenty of cilantro and garlic are a tasty version of turkey burgers. Serve on a whole wheat bun!
cooking.nytimes.com
This is an adaptation of a recipe I came across in “The Savory Way,” by Deborah Madison The acidic green tomatoes are nicely balanced by the neutral flavor of the eggs.
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Frozen hash brown potatoes are baked with butter and half-and-half for a creamy, easy side dish.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 1/2 hour. Tell us what you think of it at The New York Times - Dining - Food.
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