Lemon

A dash of curry powder transforms this cool fruit soup into a sweetly savory first course.

Noël McAlpine of Dallas, Texas, writes: "When I was in Florence for a business conference, I had the pleasure of dining at Trattoria Garga. I really enjoyed the scaloppine al carciofi (veal cutlets with artichokes) and would like to add the recipe to my collection."

This classic Roman soup appears on many menus in the city, but we were disappointed with the versions we were served. Our recipe is more of a crowd pleaser. Active time: 20 min Start to finish: 20 min

Cherry-pitters can be purchased in kitchen-supply and housewares shops. Wear an apron when pitting, but still watch out for the juice.

These crab-stuffed mushrooms are a longtime favorite at Phillips. Tip: Use a melon baller to scoop out the mushroom stems.

Golden brown sugar brings out the natural sweetness of the shrimp.

Squid can vary quite a bit in size. If you get lots of little squid (under 2 inches each, not including tentacles), they'll need less preparation. Larger ones need to be scored to stay tender.

Once the mustard butter is prepared and the chicken is marinated, this quick sauté comes together in just minutes. Any leftover fennel-mustard butter makes an instant sauce dolloped onto grilled fish.

Store-bought mayonnaise just doesn't compare to the flavor of homemade aïoli. However, if you're short on time or concerned about using raw egg (see cooks' note, below), you could substitute prepared mayo: Just omit the egg yolk and oil, and stir together with remaining ingredients until combined well. This recipe is an accompaniment for Poached Halibut with Saffron Orange Aïoli. Active time: 15 min Start to finish: 15 min

A delicious entrée that's easy enough for a weekday dinner, yet pretty enough for a dinner party. Serve with: Stir-fried summer squash and red peppers, couscous salad, and seeded Italian bread.

This salad is so much lighter and fresher-tasting than mayonnaise-based versions. It gets crispy sweetness from sugar snaps and peppers and nuttiness from tahini. Keep in mind that tahini can turn rancid rather quickly (even in unopened cans, in our experience). We recommend buying it from a place with a high turnover, such as a Middle Eastern market or a natural foods store. Active time: 30 min Start to finish: 2 hr

The honey is optional because some carrots are sweeter than others. Taste the salad, then decide whether to drizzle.

A fusion of flavors and technique from two cuisines makes this main course taste new. The cooking method is based on an Italian fricassea made with egg yolks and cream; the combination of favas and mint is Middle Eastern. The resulting dish is absolutely delicious. Serve with plenty of crusty bread to mop up the sauce.

A whole mackerel or bluefish is about 2 feet long, so you will just be able to fit it on an angle in a large rectangular gas grill or a wide oven; see cooks' notes, below. You might want to measure your grill (or oven) before choosing a fish to make sure you'll have enough room. Active time: 45 min Start to finish: 1 hr