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How-To

Quick & Delicious: Spring Recipe Collection

Fine Cooking Issue 78
Photos: Scott Phillips
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In this spring collection, you won’t find time-consuming recipes or long ingredient lists, but you’ll still get complex flavors and delicious results. The key to coaxing sublime flavor from few ingredients is to start with the freshest and best-quality ingredients you can find, then season them assertively. Freshly ground spices and toasted seeds make lively spice rubs, while citrus, fresh herbs, and olives add an extra level of brightness. These big flavors require little effort and take no time to master.

Broiled Spice-Rubbed Lamb Chops 
Paprika Shrimp with Orange & Avocado Salsa 
Creamy Tomato Soup with Zucchini 
Spice-Crusted Salmon 
Chicken Thighs with Braised Fennel, Scallions & Olives
Fettuccine with Arugula Walnut Pesto 

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