Root Vegetable

Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.

The duck needs to marinate overnight, so be sure to begin at least one day ahead.

Oven-roasting whole fish marries ease of preparation with stunning presentation.

Brown sugar and molasses are balanced by fresh ginger and jalapeños.

The intensity of the garlic is balanced by the freshness of the parsley.

Thick-cut oven fries are delicious—and so easy, especially if you don't have time to make the deep-fried version. Use russet or purple potatoes, or a mixture of both.

You can also roast asparagus alongside. Toss the trimmed spears with olive oil, salt, and pepper, and place on a separate rimmed baking sheet.

Radicchio's bitterness is a nice match for the slightly sweet sausages. Serve this hearty dish with crusty bread or with pasta tossed with olive oil, garlic, and chopped Italian parsley.

If you read Edna Lewis's cookbooks, you will come to understand that southerners do not boil their vegetables to death. They cook them until they are perfectly, magnificently tender—and there's a big difference. Try this versatile side and see: It's absurdly easy and full of deep, sweet flavor.

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! This is the ultimate vehicle for any number of toppings. The quality of the bread, as well as the olive oil, makes all the difference, so make sure the crust is crisp and the middle is soft and chewy. Buy it fresh from a good bakery. This is an example of two ingredients making the difference between good and truly great. Enjoy the ride!

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! What is the difference between crostini and bruschetta? In general, crostini are more sophisticated and smaller. The bread slices for my crostini are about two inches across and thinner than those for bruschetta. When topped with great flavors, they fit the definition of a powerful tiny bite that by virtue of their size are less overwhelming than bruschetta. Crostini are always toasted, never grilled, and when you make them with the best, freshest bread available and sweet creamery butter, they become the ultimate garlic toasts. I pile everything on them under the Tuscan sun, even scrambled eggs at breakfast.

You'll find this tenderloin a wonderful change of pace—since it's not seared before cooking, the tenderness extends all the way through the crust (and it's less work for the cook). A woodsy suggestion of rosemary on the meat's surface is underlined by the lusciously savory, almost jammy tomato confit.

Trompe l'oeil as much as hors d'oeuvres, these rolls use carrot where nori would usually be at a sushi bar and boneless beef top loin instead of tuna. The pungent mustard sauce is an artful counterpoint to the sweet carrot.

The carrots' natural sweetness plays off the tang of the mustard. This effortless dish pairs particularly well with the rosemary pork chop.

Rosemary and garlic give these succulent pork chops Mediterranean flair.