Not only do Lynne Rossetto Kasper and Sally Swift put on an original radio food show, but they've written a delightful cookbook, too: The Splendid Table's How to Eat Supper: Recipes, Stories and Opinions From Public Radio's Award-Winning Food Show (Clarkson Potter, 2008, $35).

GREEK POT-CRUSHED POTATOES
(Serves 4-6)

8 large garlic cloves
2 pounds red-skin or new potatoes, unpeeled
Good-tasting extra-virgin olive oil
Salt and freshly ground black pepper
Pinch of red-pepper flakes
1 tightly packed teaspoon fresh oregano leaves, torn
1/3 cup fresh flat-leaf parsley or curly parsley leaves
4 whole scallions, thinly sliced
Juice of 1 to 1-1/2 lemons

Bring 4 quarts of salted water to boil in a 6-quart pot.

In a food processor, thinly slice garlic; remove and set aside; thinly slice the potatoes.

Drop sliced potatoes into boiling water and simmer until tender. Drain.

Return empty pot to the stove over medium heat and film it with olive oil. Add garlic, salt and black pepper, red-pepper flakes and a few spoonfuls of water. Cook, uncovered, over medium heat for 5 minutes to soften garlic, adding more water to keep the garlic from browning.

Add oregano and cook until fragrant. Return drained potatoes to pot and lightly crush while blending sautéed garlic. Fold in parsley, scallions and lemon juice.