1 large red bell pepper
1 large yellow bell pepper
1 large green bell pepper

2 garlic cloves
1 small shallot, halved
1 cup pitted green olives in brine, drained
1 cup fresh Italian parsley leaves
6 tablespoons extra-virgin olive oil
3 tablespoons fresh oregano leaves

1 pound ziti
4 ounces 1/8-inch-thick slices spicy salami, cut into matchstick-size strips
1 cup coarsely grated Parmesan cheese
pasta, peppers, green

2 tazas de vino tinto
2 chalotas cortadas en trozos bien pequenos
1 cucharada da mantequlla
3 cucharadas de azucar
1 lamina de maza de hojaldre
3 yemas de huevo
2 cucharadas de aceite extra virgen
1 cucharada de sal de algas
1/2 cuchaarada de pimienta
3 onzas de terrina de higade de pato
2 huevos
3 tamillas de tumerico
egg, pepper, butter

3 8-ounce beef tenderloin steaks
3 tablespoons coarsely cracked black peppercorns
6 tablespoons mayonnaise
2 tablespoons spicy Dijon mustard
1 tablespoon prepared white horseradish, drained

12 mushrooms, thinly sliced
6 tablespoons fresh lemon juice
Olive oil
1 pound sliced bacon

6 3- to 4-inch-diameter kaiser, egg, or country-style rolls, cut in half horizontally, toasted if desired
3 cups (packed) baby arugula
pepper, crusted, beef