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Ingredients 1 medium Savoy cabbage (2 to 2½ pounds), cut through the root into 1-inch-thick wedges ¼ cup extra-virgin olive oil, plus more for tossing the cabbage Kosher salt (such as Diamond Crystal) and black pepper 8 ounces to 1 pound smoked kielbasa, diagonally sliced ¼-inch thick ¼ cup red wine vinegar ¼ cup finely chopped fresh dill 1 shallot, finely chopped 4 teaspoons Dijon mustard 1(14-ounce) can white beans, such as great Northern or cannellini, drained and rinsed Preparation Heat oven to 450 degrees. Add the cabbage to a rimmed baking sheet and toss with olive oil, salt and pepper to coat. Arrange in an even layer, then scatter the kielbasa on top. Roast without flipping until cabbage is tender and charred in spots and the kielbasa is deeply golden, 25 to 30 minutes. Meanwhile, in a medium bowl, stir together ¼ cup olive oil with the vinegar, dill, shallot, mustard, 2 teaspoons salt and a few grinds of pepper. Add the beans and stir to combine. Divide the cabbage and sausage among plates and spoon the beans and vinaigrette on top. Yield: 4 servings

Ingredients 6 tablespoons extra-virgin olive oil 5 garlic cloves, thinly sliced 1 large oregano sprig 1½ pounds collards, kale, Swiss chard or escarole (or any combination), leaves coarsely torn and hearty stems thinly sliced (16 packed cups) Kosher salt and black pepper 1 pound baby new potatoes, halved 2 tablespoons minced shallot 1 tablespoon lemon juice ¼ cup chopped parsley Pinch of red-pepper flakes (optional) Crusty bread, for serving Preparation Heat oven to 350 degrees. In a large Dutch oven, combine ¼ cup of the oil with the garlic and oregano; heat over medium until garlic is fragrant but not browned, about 1 minute. Add a batch of the greens and stems and ½ cup water; season with salt and pepper, and stir until wilted. Add the remaining greens and stems in batches, seasoning with salt and pepper and stirring until wilted before adding the next batch. Once all the greens have been added, stir in the potatoes. Add ½ cup of water and the remaining 2 tablespoons of oil, and bring to a boil. Cover with the lid and bake until greens and potatoes are tender, about 30 minutes. Discard oregano sprig. Add shallot, lemon juice and half of the parsley to the pot, and mix well. Season to taste with salt and pepper. Transfer greens and potatoes to a serving platter and spoon over any sauce remaining in the pot. Garnish with red-pepper flakes (if using) and the remaining parsley. Serve warm or at room temperature, with crusty bread. Yield: 4 servings

Ingredients 3 tablespoons unsalted butter ½ small onion, medium dice 1 cup roughly chopped kimchi (6 ounces) 2 tablespoons kimchi juice, or to taste ½ cup small-dice Spam, ham or leftover cooked meat 2 cups cooked, cooled rice (preferably short-grain) 2 teaspoons soy sauce, or to taste 1 teaspoon sesame oil, or to taste 2 teaspoons vegetable oil 2 eggs Salt to taste Crumbled or slivered nori (roasted seaweed) for garnish Sesame seeds for garnish Preparation In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes. Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs. Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds. Yield: Serves 2

Ingredients Kosher salt (such as Diamond Crystal) ¼ cup extra-virgin olive oil, plus more for serving 2 garlic cloves, smashed flat and peeled 1 pound lacinato kale, thick ribs removed Freshly ground black pepper ½ pound pasta, like pappardelle or rigatoni ¾ cup coarsely grated Parmigiano- Reggiano Preparation Step 1 Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat. Step 2 When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again. Step 3 Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about ¾ of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese. Yield: 2 servings as a main course or 4 as a side

Ingredients For the Cake 2 tablespoons unsalted butter, plus more for the pan 2 large eggs, at room temperature ¾ cup/150 grams granulated sugar 1 cup/128 grams all-purpose flour 1 teaspoon baking powder ½ teaspoon fine sea or table salt 2 teaspoons vanilla extract or 1 teaspoon ground cardamom (optional) ½ cup/118 milliliters whole milk For the Topping ½ cup/113 grams unsalted butter ¾ cup/165 grams packed dark or light brown sugar ¼ cup/60 milliliters whole milk Pinch of fine sea or table salt 1¼ cups/105 grams shredded coconut (either unsweetened or sweetened) Prepare the cake: Heat oven to 350 degrees. Butter a 9-inch square or round baking pan and line the bottom with parchment paper, then butter the paper. Using an electric mixer or beaters, beat the eggs and sugar until fluffy and pale yellow, about 2 minutes. (You can also do this with a wire whisk, though it will take some time and effort.) Beat in flour, baking powder and salt. Beat in vanilla or cardamom, if using. In a small saucepan, heat the milk and 2 tablespoons butter, stirring until the butter melts and the milk steams, but don’t let the mixture boil (a gentle simmer at the edges of the pan is fine). Pour the hot mixture into the eggs, beating briefly until you have a smooth, runny batter. Pour into the prepared pan. Bake for 22 to 32 minutes, until the surface is pale golden and the top springs back when lightly pressed with your finger. While the cake is baking, prepare the topping: In a small saucepan (you can use the same one you used for the milk, and you don’t have to wash it), melt the butter. Add brown sugar, milk and salt, and stir until the mixture comes to a simmer. Turn off the heat and stir in coconut. When the cake is done, pour the coconut mixture evenly on top and place it under the broiler for 1 to 4 minutes, until the topping is bubbling and browned. Watch it carefully so it doesn’t burn (a few singed coconut shreds are nice). Transfer to a wire rack to cool before serving. If not serving on the same day, store at room temperature and serve within 2 days. Yield: 8 to 12 servings

3 cups of fresh diced rhubarb (or frozen) 1/2 cup white sugar 1 Tbsp all purpose flour 1 Tbsp water 1 Tsp ground cinnamon 1 tsp ground allspice (optional) Topping 1 cup rolled oats 1 cup brown sugar packed 1/2 cup all purpose flour 1/2 cup of butter Pre-heat oven to 350 F. Grease 8 inch square baking dish. Mix together rhubarb, sugar, flour, water, cinnamon, and allspice in a large bowl until combined. Set aside. Make topping by mixing together oats, brown sugar, and flour in another large bowl. Use a pastry cutter to incorporate butter into oat mixture until crumbly. Press about half of the oat topping into the bottom of the prepared baking dish. Top with rhubarb mixture, cover with remaining topping. Bake in the pre-heated oven until filling is set and top is lightly browned, about 45 minutes.

1 cup of butter 1 cup of sugar 1 cup of packed brown sugar 2 large eggs 2 tsp vanilla extract 1 tsp baking soda 2 tsp hot water 1/2 tsp salt 3 cups all purpose flour 2 cups semi-sweet chocolate clips 1 cup of chopped walnuts Make sure your butter is softened and eggs are room temperature. Pre-heat the oven to 350 degrees F. Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time. Stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate clips, and walnuts. Drop spoonfuls of dough two inches apart onto ungreased baking sheets. Bake in the pre-heated oven until edges are nicely browned, about 10 minutes. Cool on baking sheets briefly before removing to a wire rack to cool completely.

3/4 cup unsalted butter melted 1/2 a cup white sugar 1/2 a cup firmly packed brown sugar 3/4 tsp salt 2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp baking powder Filling 3 large eggs at room temperature, divided 1 cup plus 2 tbsp white sugar 2 Tbsp of cornstarch 2 Tbsp freshly grated lemon zest 1 pinch of salt 3 Tbsp unsalted butter melted and cooled 1/2 freshly squeezed lemon juice Pre-heat oven to 350 F. Line a 9x9 inch square baking pan to hang on all sides. For the crust and crumbs, stir together melted butter, white sugar, brown sugar, salt, and vanilla until thoroughly combined. Add in flour and baking powder. Mix until mixture comes together in large clumps. Measure out a loosely packed 1 3/4 cup crumbs and press firmly and evenly into the bottom of prepared pan. Reserve remaining crumb mixture for the topping. Break an egg into a large bowl and whisks for a few seconds. Lightly brush a thin layer of egg over the crust. You will use any egg left in the filling. Place crust in freezer for ten to fifteen minutes while preparing filling. For the filling, to the egg you used as egg wash add the remaining 2 eggs, 1 cup plus 2 tbsp of sugar, cornstarch, lemon zest, and pinch of salt. Whisk until completely smooth and combined. Whisk in the tbsp of melted butter until incorporated. Pour in lemon juice and whisk until combined. Remove crust from freezer and pour the filling evenly over the top. Bake bars in the pre-heated oven for 25 minutes. Remove pan from oven and sprinkled reserved crumbs evenly on top breaking up any large crumbs as needed. return pan to the oven. Bake until crumbs just begin to turn golden 20 to 25 minutes more. Allow bars to cool completely about 30 minutes before cutting and serving.

2 cups all purpose flour 1/4 cup granulated sugar 1 tsp granulated sugar for dusting 1 tsp baking powder 1/4 tsp baking soda 1/4 fine salt 8 Tbsp unsalted butter 1 larger egg 1/2 cup sour cream 1/2 dried cranberries Pre-heat oven to 400 F and line baking sheet with parchment paper and set aside. In a medium bowl. Sift, combine, and whisk two cups all purpose flour, 1/4 cup sugar, baking powder, baking soda, and fine salt. Grate one stick refrigerated, unsalted butter into the flour on the large holes of the grater. Work in the butter with the fork until the mixture resembles coarse meal. Stir in half cup of dry cranberries. In a separate mixing bowl or liquid measuring cup, combine and whisk egg and sour cream until smooth. Add the liquid to the dry ingredients and stir with a fork until the dough starts to come together. Using your hands, continue by pressing the dough against the bowl into a ball. Do not overwork the dough. Transfer the dough to a lightly floured surface and pat into a 7-8 inch circle about 3/4 an inch thick. Sprinkle with 1 tsp granulated sugar and using a pastry scrapper, cut dough into 8 triangles. Carefully transfer scones to prepared baking sheet one to two inches apart. Bake for 13 to 15 minutes until golden. Transfer onto a cooling rack and serve warm and fresh cup of coffee or tea.

Cook, cool and slice into a baking dish 6 potatoes Season with Salt and pepper Sprinkle with 1/4 cup chopped celery 1 tablespoon chopped parsley Mix 2 tablespoons tarragon vinegar 2 tablespoons cider vinegar 1/4 cup olive oil or bacon fat 1 thick slice lemon Heat to the boiling point. Remove the lemon and pour the dressing over the potatoes. Cover and let stand in a 350 F oven until heated (about 10 minutes)

2 cups coke cola 2 cups ketchup 1/2 cup cider vinegar 1/2 of a large onion finely chopped 1 1/2 TB black pepper 1/4 cup brown sugar 3 tsp salt 3 TB chilli powder 2 TB minced garlic 2 TB Dijon mustard or 1 tsp dried mustard 2 TB butter Bring all ingredients to a boil. Reduce heat and simmer for one to two hours, stirring occasionally.

1 1/4 pounds runner beans or green beans (trimmed) 1/4 cup olive oil 1 to 2 garlic cloves, chopped 4 green onions, chopped salt and pepper to taste zest and 1 lemon 1/4 cup chopped dill juice of 1 to 2 lemons Add beans to boiling salted water. When beans come back to a boil, reduce heat and simmer until tender crisp, about 5 to 8 minutes. Drain. Add olive oil to skillet over medium heat. When oil is hot, add garlic and green onions and cook for 2 to 3 minutes. Add drained green beans. Season with salt and pepper. Cook until coated in mixture, about 2 to 3 minutes. Add lemon zest and dill. Toss to Combine. Add juice of lemon. Toss to combine. Taste and adjust seasoning, adding more lemon juice to taste.