Ingredients

1 1/4 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
3 large whole eggs plus 3 egg yolks, room temperature
1 cup sugar
Coffee-Marsala Syrup
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala
1/4 cup sugar
Mascarpone Frosting
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners' sugar, sifted
Unsweetened cocoa powder, for dusting

Directions

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
5. Make syrup: Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.
6. Make frosting: With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
7. To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Makes 18.

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Ingredients

2 1/2 lb. russet potatoes, peeled and quartered
Salt and freshly ground pepper, to taste
8 Tbs. (1 stick) unsalted butter
3/4 cup milk
4 bacon slices, cut into 1/2-inch dice
4 large shallots, thinly sliced
1 large leek, white and light green portions, halved lengthwise, rinsed well and thinly sliced
1 bunch curly kale, about 3/4 lb., stemmed and coarsely chopped
1 small head napa cabbage, about 1 lb., cored and coarsely chopped
1/8 tsp. mace or freshly grated nutmeg

Directions

1. Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.
2. Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.
3. Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.
4. Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
5. Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with the mace and the bacon, and season with salt and pepper. Stir the potatoes into the cabbage mixture and serve warm.

Serves 8.

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Ingredients

5 russet potatoes
1/2 cup unsalted butter
1/4 cup whole milk
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 large shallots, thinly sliced
1 large leek-halved and thinly sliced
1 bunch kale, stemmed and coarsely chopped
1 head napa cabbage, cored and coarsely chopped
1/4 teaspoon freshly grated nutmeg
2/3 cups chopped green onion tops

Directions

1. Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
2. Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
3. Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion.

Serves 3 to 4.

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Ingredients

2 tablespoons olive oil
2 baking potatoes, (about 1 pound), peeled and cut into 1/2-inch cubes (about 3 cups)
1 onion, chopped
Coarse salt and ground pepper
1 red bell pepper, ribs and seeds removed, chopped
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
8 ounces thinly sliced corned beef, cut crosswise into 1/4-inch-wide strips
1/4 cup heavy cream

Directions

1. Heat oil in a large (12-inch) nonstick skillet over medium heat. Add potatoes; cook, turning often, until golden, 10 to 12 minutes.
2. Add onion; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring often, until potatoes and onions are browned, 5 minutes.
3. Add bell pepper, horseradish, and Worcestershire sauce. Cook until peppers are tender, about 5 minutes. Stir in corned beef and cream until warmed through, about 2 minutes. Serve immediately.

Serves 4.

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