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Simplicity is Mark Bittman's thing. His recipes might not be ground breakingly new, but they work, and they're solid. He doesn't over think it, case in point, his Roasted Salmon with Butter from How to Cook Everything The Basics is exactly what it sounds like: salmon, butter plus salt and pepper, and a sprinkle of parsley, if you're feeling fancy.
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
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Spring Salad of Asparagus, Ramps, Snap Peas, & Peas With Lemon Zest Vinaigrette
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