A Puttanesca for Early Spring
Source: New York Times
Whenever I take over the newsletter from Melissa Clark for a day, I feel like the wacky sitcom neighbor who always shows up when it’s time to eat.So let’s get into it. Over the course of my long reporting career, I’ve lived in all quadrants of America. And one of the great joys of moving around a lot is learning the different ways spring expresses itself in kitchens across the nation.California’s April asparagus…
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