From crunchy shrimp-and-pork spring rolls to goat cheese-stuffed figs, here are terrific make-ahead hors d'oeuvres.
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Chef Ludo Lefebvre adores radishes, and he's always looking for new ways to feature them. Here, he turns them into a colorful, spicy salad, served on top of a divine custard that's really a savory panna cotta.