European

It may seem excessive to have bacon, sausages, and blood pudding on one breakfast plate—but when it comes to St. Patrick’s Day in America, isn’t excess kind of the point?

This dinner is a fry-up, of sorts. The smell of apples and smoked bacon frying on a damp day brings everyone into the kitchen, plate in hand.

A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.

The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn’t your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.

This hearty, meaty, sauerkraut-braised dinner takes only 25 minutes in the oven.

Finally, a creamy, buttery risotto without all of the stirring. Just pop it in the oven and roast some mushrooms alongside to top off the finished dish.

A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don’t be intimidated. It’s still a roast, after all, and that means it’s easy to cook.

All of the elements for this elegant last course can be prepped at least two days ahead; assemble just before eating for the ultimate, light-but-luscious Valentine’s dessert.

Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor.

This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.

A classic, simple mince pie, devoid of bells, whistles and creative meddling. The pastry is a rich but workable short crust. It won't collapse in the carol singer's mittens. The pies themselves will stand or fall by the quality of mincemeat. Go for broke, Christmas is not the time for parsimony. The little darlings are at their most delicious when eaten warm. Baked a day or more before, they reheat nicely.