Recipes By Florence Fabricant

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Long-Roasted New Potatoes

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Fennel Slaw

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Carnival Sausage Rolls

Carnival — the origin of the word is the Latin for ''meat, farewell'' — traditionally ushers in the meatless Lenten period preceding Easter. In Italian the term is carnevale, and at Tommaso's, a restaurant in the Bay Ridge section of Brooklyn, these rolls were served at the beginning of each Carnevale banquet.

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Classic Parsley Potatoes

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New Potato Salad With Dill

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Mixed Sausage Paella

For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto. Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.

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Dried Corn Succotash With Fresh Vegetables

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Souffléed Horseradish Oysters

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Succotash Gratin

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Turkish Bean Soup

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Orecchiette With Sweet Sausage and Broccoli Rabe Pesto

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Ceviche Verde

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Sea Scallop Ceviche

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Spicy Baked Beans

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Parboiled Octopus

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Anna Teresa Callen's Lenticchie in Umido

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Angel Biscuits

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Coconut Craquelins

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Cornmeal Biscuits

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Snow Pea Salad

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Mark Strausman's Grilled Mushrooms

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Quail Stuffed With Pomegranate

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Pissaladiere

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Marinated Fresh Anchovies