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James Beard Nominees for Best New Restaurant

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Pappardelle with Lamb Ragù

Chef Way: F&W Best New Chef 2000 Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint.

Easy Way: Use store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.

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