I'm planning on trying this. Fettuccine with Tuna, Lemon and Capers (Fine Cooking) 1 lemon, 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling 1/4 cup small capers, rinsed, drained, and patted dry 3 cloves garlic, thinly sliced 1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well 1/8 tsp. crushed red pepper flakes 3/4 lb. dried fettuccine Freshly ground black pepper 3 Tbs. chopped fresh flat-leaf parsley Zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice. Heat 1/4 cup of the oil in a 10-inch pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel. Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn't burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat. Meanwhile, cook the fettuccine. Reserve 1/2 cup of the pasta water and drain the pasta. Return the saute pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn't tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice. Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.

Sour Cream Peach Pie Pastry for single-crust pie (9 inches) 4 cups sliced peeled peaches 2 tablespoons peach preserves 1 cup sugar 1 cup (8 ounces) sour cream 3 egg yolks 1/4 cup all-purpose flour 1 teaspoon vanilla extract TOPPING: 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup sugar 3 tablespoons chopped pecans 1 teaspoon ground cinnamon 1/4 cup cold butter, cut in cubes Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry shell. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches. Bake at 425 for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.

I love capers and olives with pasta! Rustic Linguine with Olives and Herbs (Style at Home) Herb and olive mixture 1 cup Kalamata or other good-quality black olives, pitted and coarsely chopped 1/2 cup finely chopped fresh flat-leaf parsley 1/2 cup finely chopped fresh mint 1 tablespoon finely chopped fresh thyme 2 tablespoons drained nonpareil capers 1 to 2 cloves garlic, minced 1 teaspoon minced fresh red Thai chile (optional) 1/4 cup extra-virgin olive oil Fine sea salt 3/4 pound whole wheat linguine or spaghetti 1 Place the olives, herbs, capers, garlic, chile, and olive oil in a medium bowl and toss to combine. Allow the mixture to sit at room temperature for at least 15 minutes and up to two hours, stirring a couple of times, for the flavours to come together. 2 Bring a large pot of water to a rolling boil. Add salt as you see fit and then the pasta, stirring a few times. Return to a boil with the lid on; uncover and cook at a gentle boil until the pasta is al dente, according to the package directions. 3 To finish, drain the pasta and return it to the pot or to a large serving bowl, reserving 1/2 cup of the cooking liquid. Add the herb and olive mixture together with a scant 1/4 cup of the reserved cooking liquid. Toss vigorously to combine for about 1 minute, adding a tad more cooking liquid to loosen the pasta as needed. Serve at once. To get a head start: The herb and olive mixture, as in step 1, can be prepared one day ahead. Chill, covered. Remove it from the fridge when you start to boil the pasta water to take the chill out. I normally don't buy already pitted olives as the pit helps them retain flavor, but if you're in a hurry, please do.

Bacon-Cheese Stuffed Large Shells (Taste of Home) This recipe is for using them as a main course, but I think because they are so rich they'd be good as a side with a pork chop, chicken, etc. 24 uncooked jumbo pasta shells 1 cup chopped fresh mushrooms 1 cup finely chopped onion 1 tablespoon plus 1/4 cup butter, divided 1-1/2 cups ricotta cheese 1 package (8 ounces) Cream Cheese (softened or cubed), softened, divided 1-1/2 cups shredded Asiago cheese, divided 1 cup shredded Parmesan cheese 1 cup crumbled cooked bacon 2 tablespoons minced fresh parsley, divided 1/2 teaspoon garlic salt 1/2 teaspoon ground nutmeg 1/4 teaspoon pepper 2 tablespoons all-purpose flour 2 cups heavy whipping cream 1/2 cup chicken broth 1/2 cup milk 2 cups shredded Romano cheese 1-1/2 cups shredded part-skim mozzarella cheese Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender. In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 12 servings.