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First course

  • Recipe

    Pineapple-Lime-Ginger Scallop Ceviche

    Pineapple juice contains an enzyme called bromelain that breaks down protein and, as a bonus, has a tenderizing effect. You can serve this dish after 30 minutes or up to…

  • Recipe

    Matzo Ball Soup with Rainbow Carrots and Asparagus

    This matzo ball soup hits all the prerequisite notes —a whole bird, a slow simmered broth, and some schmaltz for the matzo balls. But it also honors the seasonality of…

  • Recipe

    Wild Salmon Quenelles with Herb Salad and Horseradish Vinaigrette

    In this take on gefilte fish, subbing salmon for the usual carp or whitefish makes a traditionally demanding preparation far more approachable. Served with a light herb salad and a…

  • Recipe

    Pasta e Fagioli with Whole-Wheat Maltagliati

    There is no better comfort food in fall and winter than a bowl of pasta and bean soup. Using homemade whole-wheat pasta makes it even more special. Maltagliati means “badly…

  • Recipe

    Sonora Wheat Fettuccine with Pesto Bianco

    White Sonora wheat, an heirloom North American variety also imparts a pale golden color and rich, almost toasty flavor to pasta that pairs beautifully with this creamy nut and ricotta…

  • Recipe

    Chive Scallops with Chinese Sausage

    In Chinese tradition, scallops, whose shells look like money, represent good fortune, so they're auspicious to serve for the Lunar New Year. Ask your fishmonger for scallops that are similar…

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