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.

4 Shanks 1 Tbsp olive oil 1 onion chopped 2 large carrots 7 cloves garlic, minced 5/8 bottle red wine 5/8 of a 28 ounce can of tomato with juice 10 oz can chicken broth 10 oz can beef broth 1 tbsp chopped rosemary 1 1/4 tsp fresh chopped thyme Brown lamb on all sides. Transfer to a plate. Add onions, carrot, garlic to pot. Sauté for 10 minutes. Stir in wine, tomatoes, and broths. Season with rosemary and thyme. Submerge shanks. Bring to boil on medium low heat. Cover and simmer for 2 hours. Remove from oven and simmer for 20 minutes longer. Put shanks on platter in a warm oven. Boil juices 15 minutes until thickened.

2 pounds of stewing meat (cut up) 2 Tbsp of cooking oil 3 cups boiling water 2 tsp of salt 1/4 tsp pepper 2 mediums onions (cut up) 3 cups of cut up potatoes 2 cups cut up carrot 1 cup frozen peas Combine meat and cooking oil in large heavy pot. Brown the meat. Pour water over top almost covering meat. Add salt and pepper. Cover. Bring to a boil. Allow to simmer for 1 1/2 hours until tender. Cut onions into fairly large pieces. Add to meat. Peel and cut potatoes. Add to pot. Peel carrots. Cut in pieces not quite as large as potatoes. Add, cover, bring to a boil again. Allow to simmer for 30 minutes until vegetables are tender. Stir in peas. Bring to a boil once more. Boil for 2-3 minutes. If stew appears too dry add more water. Remove from heat. Serves 6-8.

1 small cabbage 2 Tbsp butter or margarine 1 quarter cup chopped onion 12 ounces canned corned beef 3 Tbsp butter or margarine. 3 Tbsp all purpose flour 1 1/2 cups milk 1/2 tsp of salt 1/8 tsp of pepper 2 Tbsp of butter or margarine for topping 1 cup dry bread crumbs cut cabbage in half. Cut each half into three pieces. Remove core. Boil in salted water for 20 minutes. Drain. Put in the bottom of 1 1/2 quart casserole. Melt butter in frying pan. Add onion or corned beef. Sauté breaking up beef until onions are clear. Poor over cabbage. In medium sized sauce pan melt butter. Stir in flour. Add milk, salt, and pepper. Bring to a boil stirring. Pour over meat. In a small sauce pan melt butter. stir in crumbs to blend. Sprinkle over top. Bake uncovered in 350 F oven for 30 minutes.

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