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Seasons
Spring
Haitian Stewed Chicken (Poulet Creole)
Keg Dreg Vinegar
Hiroko Shimbo’s Uguisu Mochi
Seared Swordfish with Herb Butter
Fermented Raspberry Shrub
Adam Ford’s Floral Citrus Vermouth
Chuan-Chuan (Malaysian Pan-Seared Snapper with Garlic and Chiles)
Triple Garlic Linguine
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Vialiere
Peach Date Bars
Sour Chocolate Cake
Masala Paal (Steamed Milk with Pistachios and Almonds)
Mint and Green Mango Chutney
Sakkarai Pongal (Tamil-Style Sweet Rice Pudding)
Garlic Scape and Cannellini Bean Hummus
Filmjölkslimpa (Seeded Buttermilk Bread)
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