Recipe: Burrata with speck, English peas, and Parmigiano-Reggiano
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Gaijin Noodle and Sake House’s Gaijin salad (Ricardo DeAratanha / Los Angeles Times)
Chicken fricassee with spring vegetables (Rick Loomis / Los Angeles Times)
Recipe: Sugar snap pea soup with Parmesan cream
Sugar snap peas steamed in lettuce leaves (Bryan Chan / Los Angeles Times)
