128 prig recipes

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

Annie Mae Jones' ham and white bean soup, a simple old-fashioned recipe that uses a leftover ham bone, white beans, and a few aromatics. Thickened with mashed beans the traditional way, no roux or cream required.

Canned white beans with ham knuckle, fresh herbs, lemon zest, and maple syrup bake into a shortcut version of classic baked beans. Ready in half the time with layers of flavor from thyme, rosemary, and Dijon mustard.

Moroccan vegetable soup simmers lamb (or beef) stew meat with turnips, carrots, celery, tomatoes, and saffron, finished with zucchini, angel hair pasta, and fresh herbs.

Boiled lobster medallions and claw meat served in a rich curry sauce made from the lobster cooking liquid, Calvados, white wine, and curry powder, finished with a butter-flour thickener.

Mediterranean roast chicken marinates two whole birds overnight in lemon, olive oil, garlic, and rosemary, then roasts with new potatoes and green olives. One-pan Sunday supper for a crowd.

Classic mint julep with bourbon, fresh mint, powdered sugar, and shaved ice served in a silver mug. The official cocktail of the Kentucky Derby, ready in 5 minutes.

Greek cabbage-tomato salad with shredded cabbage, fresh tomatoes, and black olives dressed in oil and vinegar. A simple, no-cook Mediterranean side dish in 20 minutes.

Sweet and sour potato salad with hard-boiled eggs, sweet pickles, and a homemade cooked dressing of egg yolks, vinegar, and mayonnaise. Old-school Pennsylvania Dutch picnic salad.

A party-sized potato salad platter with Dijon mustard, artichoke hearts, and curry-spiked deviled eggs arranged around the edge. Five pounds of potatoes feed a crowd in style.

Chilled peach soup blended with sour cream, tropical fruit juices, and dry sherry, garnished with fresh mint. A no-cook cold soup inspired by The Greenbrier resort, served as a first course or dessert.

Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.

Beef daube with shiitake mushrooms is a Provencal-style red-wine braise of chuck roast, salt pork, and dried shiitakes, served over small pasta with parmesan. Overnight marinade builds deep wine flavor.

Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

Tender eggplant meets the salty bite of ricotta salata in this rustic Italian pasta that brings together roasted garlic, fresh rosemary, and sweet cherry tomatoes for a weeknight dinner with soul.