Walking the tightrope between seasons, I start infusing my favorite comfort foods with a taste of spring. Roast chicken gets paired with a light grain salad instead of potatoes. Pasta sheds its wintery coat of bolognese in favor of an aparagus pesto jacket. And chicken pot pies, while still as hearty and comforting as ever, burst with the brightness of fresh parsley, spring peas and carrots.
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