4 large Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices

1 tablespoon butter
9 tablespoons extra-virgin olive oil
3 small onions, sliced
8 garlic cloves, thinly sliced
1 cup dry red wine
2 cups chicken stock or canned low-salt chicken broth
1 14-ounce can diced tomatoes in juice
1 teaspoon dried oregano
1/3 cup Kalamata olives or other brine-cured black olives
4 tablespoons chopped fresh parsley

6 7-ounce red snapper or blackfish fillets
red, snapper, potatoes

1 cup slivered almonds (about 4 ounces)
1 cup walnuts (about 4 ounces)
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
sixteen 17- x 12-inch phyllo sheets (#4 size)
1 stick (1/2 cup) unsalted butter

For syrup
1/2 lemon
1 cup water
1 cup sugar
2 tablespoons honey

1/2 gallon superpremium vanilla ice cream
rosie, baklava, ice

3 pounds fresh fava beans, shelled, or 3 cups frozen baby lima beans, thawed

1/3 cup olive oil
1 cup chopped onion
1 fresh fennel bulb, trimmed, sliced
1 teaspoon fennel seeds, coarsely ground in spice grinder
1 1/3 cups (about) canned low-salt chicken broth
4 tablespoons chopped fresh dill
1/2 cup chopped pancetta*
1/2 teaspoon dried savory
2 tablespoons fresh lemon juice
saute, fava, beans