Cured Meat

Any combination of kale, chard, and mustard or collard greens works well.

We used small potatoes for this recipe. If your potatoes are larger, adjust the cooking time.

Remade as a club, the lobster roll trades its usual bun for brioche and takes on the customary bacon, lettuce, and tomato.

This slaw can be made up to 1 day ahead and refrigerated. Refrigerate the cooked bacon separately, wrapped in paper towels, in a resealable plastic bag; reheat it on a baking sheet in a 325°F oven until it’s warm and crisp.

You will need to make the stock at least 1 day before you make the soup.

This is a rich, dreamy Italian elaboration of brioche, loaded with flavor bursts in the form of cheese and bits of meat, preferably salami. Since first reading about it in Carol Field’s wonderful The Italian Baker, I’ve also made it with bacon bits, different types of fresh or cured sausage, and even with nonmeat substitutes. The bread is traditionally baked in paper bags or panettone molds, but it can also be baked in loaf pans. Perhaps the best way to think of it is as a savory version of panettone, with cheese and meat replacing the candied fruit and nuts. Serve it warm and the cheese will still be soft; serve it cool and each slice will taste like a sandwich unto itself.

My mother often cooked this dish when my family camped out. If you have leftover cooked chicken, use that instead of the smoked chicken, though the smoky taste is great in this dish.