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Serves 8

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The combination of pistachios, oranges, phyllo and spices lends a flavor of the eastern Mediterranean to this delicio...

This beautifully marbled cut of beef is perfect for showing off the best red wines. Roasted garlic whisked into the p...

Vibrant green in color and tasting of fresh peas, this soup is like a whiff of spring. The quick, easy chive oil adds...

The cream, shallots and touch of mustard in the sauce match the simple elegance of the crab. Chinese wonton skins, av...

Plus: More Dessert Recipes and Tips

If you buy shelled peas, you'll need about 6 ounces for this delicious, earthy morel-studded pasta. Plus: Pasta Reci...

These savory chicken breasts are a simplified version of the whole birds that are bone and stuffed at The River Caf&#...

If you have time, toss the cucumbers with salt and drain for 30 minutes before assembling the salad.

This vegetable stew is best made a day ahead so the flavors can blend.

This recipe, adapted from Giovanna Tornabene's La Cucina Siciliana di Gangivecchio (Knopf), represents a more refined...

These citrus-roasted beets are mixed with arugula and salty ricotta salata to make a refreshing salad. You can use ba...

Plus: More Vegetable Recipes and Tips

If fresh porcini are unavailable, use other meaty wild mushrooms instead. Plus: More Appetizer Recipes and Tips

Juicy ripe strawberries make a refreshing topping for this rich, buttery tart. At The River Café, the dough is c...

Plus: More Appetizer Recipes and Tips

This is Circo's best-seller in the summer, and it's very easy to make. Serve with plenty of Italian bread to mop up t...

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