Lemon Risotto with Summer Squash

Lemon risottos of any kind always delight guests. The lemon juice and zest are added to this comforting mixture at the end of cooking.

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Lemon and Garlic Chicken with Spiced Spinach

This is a heavenly combination; I’m not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed spinach to the pan after cooking the chicken it will wilt in the liquid left on the leaves after washing, and it will deglaze the pan at the same time.

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Butter-Fried Oysters

There are easier ways to fry oysters, and faster ways, too, but if you’re going to bother to make them at home, you might as well have the best way. I won’t pretend it’s not a little bit of a project. There are bread crumbs to make, from a day-old French loaf. It’s easy if you have a blender or food processor — just remove the crust and pulse the cubes ...

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Cold Pork Roast With Fennel And Green Bean Salad

The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor. It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving. Served with a simple salad of fennel and green beans, it makes a perfect summer meal.

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Sicilian Beef Ragout

This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola. It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor. Like most treasures of the stew pot, the dish benefits from a rest ...

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Baked Ricotta Frittata with Fresh Mint

This delicate Italian frittata is traditionally made on top of the stove but also works well when baked.

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Mushroom Burgers with Almonds and Spinach

These delicious vegetarian patties have a great texture because of the almonds and bulgur. Like other vegetarian patties, they can be a little tricky to turn when you brown them. If they break apart, just patch them together.

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Simplest Roast Chicken

With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken ...

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Moroccan-Style Cornish Hens with Couscous

Couscous with onions and raisins and seasoned with cumin delivers many levels of flavor with rich little Cornish hens, massaged with spices.How many birds you need for four guests will be determined by their size (the birds’ and perhaps the guests’, too). Whether you grill or roast them depends on your mood, your kitchen and the weather. The couscous could ...

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Creamy Cashew Butternut Squash Soup

Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good. I was already a fan of butternut squash soup when I was introduced to using cashews as a substitute for cream. This soup is loaded with flavor, fiber and ...

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Curried Lentil, Squash and Apple Stew

Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.

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Cider-Cured Pork Chops

This is a home cook's take on a restaurant special, with shortcuts baked into the recipe. I learned the original at the elbow of Marc Murphy, the chef and an owner of Landmarc in Manhattan, and then adapted it for use in the home kitchen. (He grills. I pan-roast.) Brining gives the pork an incredible flavor, one amplified by the accompanying caramelized ...

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Lamb Chops

The dish comes together in minutes but tastes as if you’d spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don’t like anchovies, then tell them when only the lamb bones remain.

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