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Ingredients For the Chowder 4 tablespoons unsalted butter 1 large fennel bulb with some green stems (about 12 ounces), trimmed and sliced (about 4 cups) 12 ounces Yukon Gold potatoes (2 to 3), thinly sliced into rounds 1 large shallot (4 ounces), thinly sliced 4 large garlic cloves, thinly sliced Kosher salt and freshly ground black pepper 1(8-ounce) bottle clam juice 1pound boneless, skinless cod fillet (or flounder or halibut), cut into 1-inch pieces ¼ cup half-and-half For the Crackers 2 tablespoons unsalted butter 1½ teaspoons hot or smoked paprika Kosher salt 12 to 15saltine crackers Preparation Step 1 Prepare the chowder: Melt 4 tablespoons butter in a large pot over medium-high heat. Once the butter is foamy, add the fennel, potatoes, shallot and garlic. Season with salt and pepper and cook, stirring occasionally, until the fennel and shallots are slightly translucent and softened, 4 to 5 minutes. Step 2 Add the clam juice and 2 cups water and bring to a boil over high heat. Cover the pot with a lid, adjust the heat to low and simmer until the potatoes are tender, about 10 minutes. Step 3 While the soup is simmering, prepare the crackers: Melt 2 tablespoons of butter in a small saucepan over medium heat. Swirl in the paprika and turn off the heat. Lightly crush the saltines into the saucepan in small bite-size pieces and toss to coat in the seasoned butter. Season with salt and set aside. Step 4 Once the potatoes are tender, stir in the cod and half-and-half, raise the heat to medium, cover and simmer until the cod is cooked through, 3 to 4 minutes. Season generously with salt and pepper. Step 5 Divide the chowder among bowls and top with the seasoned crackers.

Ingredients For the Cake Butter, for the pan 1 cup Guinness stout 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter (see Tip) ¾ cup unsweetened cocoa 2 cups superfine sugar ¾ cup sour cream 2 large eggs 1 tablespoon vanilla extract 2 cups all-purpose flour 2 ½ teaspoons baking soda For the Topping 1¼ cups confectioners' sugar 8 ounces cream cheese at room temperature ½ cup heavy cream For the cake: Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour. Place pan on a wire rack and cool completely in pan. For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Ingredients Salt 2 tablespoons butter 1 small clove garlic, finely chopped 1½ cups heavy cream 1 large egg yolk 1 pound fresh fettuccine 1 cup freshly grated Parmigiano-Reggiano Freshly ground pepper to taste Preparation Bring 6 quarts generously salted water to a boil. While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; sauté until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat. Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it’s done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls. Yield: 6 servings

Ingredients For the Filling ½ cup/113 grams unsalted butter, very soft, plus more for greasing the pan ½ packed cup/110 grams light brown sugar 1½ teaspoons cinnamon ¾ cup/90 grams chopped pecans, toasted (see Tip) For the Rolls 2 cups/256 grams all-purpose flour, plus more for work surface 1 tablespoon baking powder 1 teaspoon fine salt ¼ teaspoon baking soda ¼ cup/54 grams canola oil ¾ cup/180 grams buttermilk For the Glaze 4 ounces/113 grams cream cheese, very soft 1 cup/102 grams confectioners’ sugar, sifted if lumpy 1 teaspoon whole milk or heavy cream ½ teaspoon vanilla extract Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan. Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside. Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That’s OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle. Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. Bake for 20 to 25 minutes, or until golden. While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners’ sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside. Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm. Tips To toast the pecans, place on a baking sheet in a 350-degree oven for 6 to 8 minutes, or until lightly browned and fragrant. Rolls are best baked immediately, but if you must, you can wrap with plastic wrap and refrigerate overnight, then let come to room temperature before baking. They won't puff up quite as beautifully, but they'll still be tasty. You can freeze baked rolls for up to 3 months. Similar Recipes Yield: 8 servings

Ingredients Kosher salt 12 ounces short pasta, such as shells, wagon wheels or rigatoni 2 packed cups parsley, leaves and tender stems 10 anchovy fillets, preferably packed in olive oil (one 2-ounce tin) 1 small bunch scallions, white and green parts, chopped 2 tablespoons capers, drained (optional) 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 garlic cloves, finely grated or minced to a paste 1(1-pound) bunch broccoli rabe, trimmed and chopped into 1-inch pieces ½ cup chopped fresh tomato (plum, cherry or grape work well) 2 tablespoons unsalted butter, cut into pieces ¾ teaspoon grated lemon zest Pinch of red-pepper flakes Freshly ground black pepper Ricotta, for serving (optional) Preparation Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until 1 minute shy of al dente. Use a coffee cup or measuring cup to save some pasta water, then drain pasta. While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, capers (if using) and a pinch of salt. You can chop it all together on a cutting board, or pulse everything briefly together in the food processor; just make sure to keep it coarse. Heat a large skillet over medium. Add oil, remaining 4 anchovies and half the garlic, and let cook, stirring, until anchovies start to dissolve, about 1 minute. Stir in broccoli rabe, tomato, about two-thirds of the parsley mixture and a pinch of salt to the pan. Sauté until the rabe is tender, 5 to 8 minutes, adding splashes of pasta water as the pan dries out. Taste and season with more salt if necessary. Add pasta to pan along with butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts and the pasta is combined with the vegetables, adding more pasta water if the mixture seems dry. Season with salt and pepper to taste. Divide pasta among bowls and sprinkle with remaining parsley mixture. Drizzle with olive oil, and serve with ricotta, if you like.

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.