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Do not use a dark aluminum baking pan (including nonstick) for this recipe because the potatoes will burn.

Active time: 15 min Start to finish: 1 1/2 hr

Makes 8 servings.

INGREDIENTS

• 3tablespoons olive oil
• 1tablespoon minced garlic
• 4 1/2lb large yellow-fleshed potatoes such as yukon gold
• 1teaspoon kosher salt

DIRECTIONS Preheat oven to 375°F.

Stir together oil and garlic in a large bowl. Peel potatoes and diagonally cut crosswise into 1/2-inch-thick slices, discarding ends. Toss slices with garlic oil, then arrange in 1 layer in a large shallow baking pan (1 inch deep) and sprinkle with kosher salt.

Roast potatoes in lower third of oven until undersides are golden brown and crisp, about 1 hour. Turn potatoes over with a metal spatula and roast until tender, about 15 minutes more.

Season potatoes with salt and transfer, crusted sides up, to a platter.

A terrific accompaniment for kebabs.

Makes about 4 1/2 cups.

INGREDIENTS

• 3/4pound tomatoes, seeded, diced (about 2 cups)
• 2cups diced seeded peeled cucumber (from about 1 large)
• 1cup diced red bell pepper (from about 1 large)
• 1/4cup pitted kalamata olives or other brine-cured black olives, halved
• 1/4cup diced red onion
• 3tablespoons chopped fresh italian parsley
• 3tablespoons extra-virgin olive oil
• 1 1/2tablespoons red wine vinegar
• 1/2teaspoon dried oregano
• 1/4cup crumbled feta cheese (about 2 ounces)

DIRECTIONS Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

“I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville,” writes Bobbi Reed of Denver, Colorado. “Since I no longer travel to that area, I miss the restaurant — and especially the pappardelle con salsiccia.”

Try any of your favorite pasta shapes with this sauce. Pappardelle or mafaldine — broad, flat noodles with rippled edges — work particularly well.

Makes 8 servings.

INGREDIENTS

• 2 1/2pounds italian sweet sausages, casings removed, crumbled
• 3tablespoons olive oil
• 1 1/2pounds mushrooms, thickly sliced
• 3cups chopped onions
• 1 1/2cups chopped fresh basil
• 1/4cup chopped fresh oregano
• 6large garlic cloves, chopped
• 1cup dry white wine
• 5cups canned crushed tomatoes with added puree
• 2cups diced tomatoes (about 4 medium-large tomatoes)
• 2tablespoons (1/4 stick) butter1 1/4pounds pappardelle or mafaldine pasta (or any wide, flat noodles)
• 1 1/2cups grated pecorino romano cheese (about 4 1/2 ounces)

DIRECTIONS Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately.

INGREDIENTS

This dish combines Spanish escabeche (marinated poached fish) with a new take on mojo, a Cuban sauce typically made with the juice of tart oranges, garlic, and herbs.

Makes 12 servings.

INGREDIENTS

• 2cups freshly squeezed blood orange juice or other orange juice
• 1cup fresh lemon juice
• 3large garlic cloves, minced, divided
• pinch of salt
• 1/2teaspoon dried crushed red pepper2pounds cooked deveined peeled shrimp, cut into 1/2-inch pieces
• 2cups chopped red bell pepper
• 1 1/2cups chopped celery
• 1cup chopped red onion
• 1/2cup chopped fresh cilantro
• 1/4cup olive oiladditional olive oil (optional)
• lemon wedges
• tortilla chips or pita chips

DIRECTIONS Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.

Mix shrimp, bell pepper, celery, red onion, cilantro, and 1/4 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper. Cover and chill until cold, about 2 hours. (Can be made 8 hours ahead. Keep refrigerated.)

Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.