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

For this pasta e ceci, adapted from The flavors of Sicily (Clarkson Potter), Anna Tasca Lanza uses soaked dried chick...

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

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

Plus: More Appetizer Recipes and Tips

Cured fish is a typical Ligurian antipasto; this version gets its tang from lemon juice and white wine. Use the fresh...

Cannellini beans dressed with good olive oil are a staple first course in trattorias. Combine them with salmon and di...

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

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...

David Page and Barbara Shinn used this spice mix in several of their wedding recipes, believing that it would add spi...

This version of the traditionally smooth puree features crushed berries lightly swirled with whipped cream for more f...

Family gardens are plentiful along the little roads that crisscross Long Island's North Fork. Daily harvests are laid...

If the shrimp release a lot of liquid during cooking, transfer them to a warmed plate with a slotted spoon and boil t...

Plus: More Vegetable Recipes and Tips

Made with bacon, olive paste, arugula and tomatoes, these sandwiches are a twist on the ordinary BLT. If you don't ha...

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