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Spread a quarter of the goat cheese over one side of each slice of bread. Spread 1 tablespoon fig jam over the goat cheese on 2 of the slices.

Scatter the oregano over the fig jam, then top it with prosciutto, then the remaining slices of bread, cheese side down.

In a large skillet over medium-high heat, melt the butter. Add the sandwiches, then set a heavy or weighted pan over them. Cook until the bread is lightly browned on the bottom, about 2 minutes.

Remove the top pan, flip the sandwiches, then replace the top pan and cook for about another 2 minutes.

HOW LONG? 15 MINUTES

HOW MUCH? 2 SERVINGS

CHAPTER SEVEN

TO THE SIDE

Maple-Roasted Squash with Prosciutto

Green Beans with Gouda and Marcona Almonds

Thai Peanut Coleslaw with Pepper Jelly and Peanuts

Cherry Tomato and Feta Cheese Turnovers

Prosciutto Potato Poppers

Red Beans and Rice with Sausage

Brown Rice Spiked with Feta, Lemon Zest, and Dried Mango

Horseradish and Dill Cream Cheese Mashed Potatoes

Grilled Rosemary Garlic Bread

Smoky-Spicy Grilled Corn

Fiery Fruit Salad

Stacked and Broiled Fresh Mozzarella with Tomatoes

Potato Tart with Manchego, Spinach, and Thyme

Is there anything potatoes can’t do?

It was Larry, screaming and laughing as bits of root vegetable shot out from under the tires of our tiny rental car, showering me with sand and potato pulp. I bet the editors at Bon Appétit and Food & Wine don’t have to deal with this sort of thing.

The car groaned as its wheels spun wildly. I moaned as I heaved against the bumper.

I had told Larry, AP’s food photographer and my close friend and working partner of too many years, not to take the side road. I’d pointed out the sign, which seemed pretty unambiguous to me: SOFT SAND. NO CARS BEYOND THIS POINT.

We were on assignment in Ireland and late as usual. For reasons I can only attribute to his Guinness consumption the night before, Larry saw the sign, heard my warning, then gunned the engine. The car lunged forward. Then stopped. Really, really suddenly. Obscenities were exchanged.

The tires couldn’t get traction. And as we walked around the car to assess the damage, we realized we had nothing, not even floor mats, to shove under the tires. Nothing, that is, except for potatoes. It was Ireland, after all.

We’d stopped at a farm stand a short time before and bought a sack of Potatoes. Larry jammed several under each tire. I pushed as he pumped the gas.

He got lucky. With a sudden lurch and a spray of vegetable matter, the tires caught on a particularly dense chunk of spud. Still laughing and screaming something about potatoes, Larry slammed on the brakes, bringing the car to a sliding halt a couple feet from a river.

This chapter offers several things to do with potatoes (as well as plenty of other ingredients). No Irish rental cars or foolish food photographers needed.

Maple-Roasted Squash with Prosciutto

This squash is intensely smoky, sweet, savory, and salty. A blend of smoked paprika, chopped prosciutto, and maple syrup take plain old butternut squash totally over the top. Don’t substitute bacon for the prosciutto; it is too fatty for this recipe.

This assertive dish goes nicely with roasted turkey, chicken, or beef.

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

1 teaspoon smoked paprika

⅔ cup maple syrup

4-pound butternut squash, peeled, seeded, and cut to a ½-inch dice (about 9 cups cut)

8 ounces prosciutto, cut or torn into small pieces

Salt and ground black pepper, to taste

Heat the oven to 400°F. Line 2 rimmed baking sheets with parchment paper.

In a small bowl, whisk together the cinnamon, nutmeg, smoked paprika, and maple syrup.

Place the squash in a large bowl, then drizzle the maple syrup mixture over it. Toss well to coat. Add the prosciutto and toss again.

Divide the squash mixture between the prepared baking sheets, arranging it in single layers. Bake for 45 to 50 minutes, or until the squash is lightly browned. Season with salt and pepper.

HOW LONG? 1 HOUR (10 MINUTES ACTIVE)

HOW MUCH?