Ingredients

1/4 cup vegetable oil
2. 5 ounces thick-cut bacon, cut into 1/2-inch pieces
1 very large onion, coarsely chopped
2 tablespoons off-dry white wine, such as Riesling
1 large sweet apple, such as Gala or Fuji—peeled, cored and cut into 1/2-inch pieces
12 juniper berries
4 bay leaves
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
1 cup water
2 1/2 pounds sauerkraut—drained, rinsed and squeezed dry (4 packed cups)
12 German-style sausages, such as weisswurst or bratwurst
Grainy mustard, for serving

Directions

1. In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
2. Add the onion to the casserole, cover partially and cook over moderately low heat, stirring occasionally, until very soft, about 20 minutes. Increase the heat to moderately high.
4. Add the wine, apple, juniper berries, bay leaves, sugar, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper and boil for 3 minutes. Add the water and the sauerkraut. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes.
5. In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Poke the sausages several times with a fork and cook them over moderate heat, turning several times, until golden and heated through, about 8 minutes.
6. Spoon the sauerkraut onto a platter and arrange the sausages on top. Sprinkle the reserved bacon over the sausages and serve with mustard.

Serves 6.

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Ingredients

3 pounds medium Yukon Gold potatoes (each about 3 inches in diameter)
1/2 cup finely chopped fresh chives or green onion tops
1/2 cup chopped fresh parsley
2 tablespoons drained capers
3 tablespoons white wine vinegar
1 tablespoon caper liquid from jar
1 teaspoon coarse-grained Dijon mustard
1/2 cup extra-virgin olive oil

Directions

1. Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool 30 minutes.
2. Peel potatoes, if desired; cut into 1/3-inch-thick slices. Place potatoes in large bowl. Add chives, parsley, and capers.
3. Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper.
4. Pour dressing over potatoes; toss gently. Season salad with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature.

Serves 6-8.

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Ingredients

3 tablespoons unsalted butter
2 onions, thinly sliced
2 sprigs thyme, plus 1 tablespoon leaves
1 sprig rosemary
Salt and pepper
One 2-ounce can anchovy fillets packed in oil, drained and coarsely chopped
1 sheet frozen puff pastry, thawed
1 large egg yolk, lightly beaten with 1 teaspoon water
16 pitted small niçoise olives, halved lengthwise
16 grape tomatoes, halved lengthwise

Directions

1. In a medium skillet, melt the butter over medium heat. Add the onions and the thyme and rosemary sprigs; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, partially covered and stirring occasionally, until the onions are softened and browned, about 25 minutes. Discard the herb sprigs and fold in the anchovies and thyme leaves.
2. Meanwhile, place the puff pastry on a 1-foot-long sheet of parchment paper and roll out to form a 10 1/2-inch square. Transfer to a baking sheet. Using a fork, prick the pastry all over, leaving a 1-inch border. Refrigerate until ready to assemble.
3. Preheat the oven to 400°. Brush the pastry border with the egg wash. Spread the onions evenly over the center of the pastry and sprinkle with the olives and tomatoes. Bake until the edges are golden and the bottom is browned, about 20 minutes. Slice into quarters; serve warm or at room temperature.

Serves 4.

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