Discover delicious spring recipes in this issue of Fine Cooking (May 1997). Explore a delightful country French menu featuring fresh spring vegetables. Master three irresistible methods for cooking succulent lamb chops. Indulge in soulful Southern cornbread and learn the secrets to making perfect, juicy burgers. Finally, satisfy your sweet tooth with a smooth, rich chocolate pudding and learn to bake exquisite cream puffs for a truly luscious dessert.

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