Citrus

Caramel and orange add sophisticated French flair to this rich American dessert. Begin preparing it at least a day ahead.

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

Sautéed radishes give a nice kick to this dish, an easy version of fajitas.

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.

This sherbet in waffle cups is the creation of Jorge Rocha Carmona and his wife, Claudia Mendez, owners of Rome Pasteler‭a, Billy Cross's favorite pastry shop in Oaxaca.

Active time: 30 min Start to finish: 30 min

Serve with: Warm corn tortillas, Spanish rice, and grilled zucchini. Dessert: Fresh coconut cake from the bakery.

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.

These cookies owe their whimsical moniker to a generous dusting of powdered sugar.

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.