From James Beard Award-nominated cookbook author Michele Scicolone, who brought us New York Times' bestseller The Soprano Family Cookbook, comes The Italian Vegetable Cookbook. No gabagool here, folks. But none needed, either. Italian vegetable preparations are superb on their own, particularly when they're tossed with lemon and baked.

Potatoes, lemon and rosemary bake together, their flavors marrying in this ideal dish to serve with fish. The secret to cooking the potatoes is to spread them out in the pan so that they brown nicely. But watch them carefully, for if your pan is thin, the lemon slices may burn before the potatoes are done. If they darken too quickly, lower the oven temperature by 25 degrees.

Reprinted with permission from The Italian Vegetable Cookbook