Cured Meat

Here's a classic Irish combination.

This recipe can be prepared in 45 minutes or less. If you prefer your soup a little thicker, crush 6 saltines into fine crumbs and add them at the end of the procedure, when you add the crab.

Gulyássuppe Hotel Bristol The liver in this recipe enriches the stew without adding any distinct flavor that might be objectionable to those who don't care for liver.

Active time: 20 min Start to finish: 20 min

Active time: 40 min Start to finish: 1 1/4 hr Mashed potatoes are the ideal accompaniment to this dish.

When returning the chopped clams to the pot, try not to heat them for too long, or they will toughen up.

Treat yourself to fresh clams for this recipe — they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

Can be prepared in 45 minutes or less.

Chuckwagon cooks used to simmer beans for days, and the cowboys always thought they tasted best on the third day. This version, called frijoles de olla in Spanish, is even better reheated. The beans cook in flavorful juices that are also served with them.

Perfect for any summer party. Be sure to use the best blue cheese available, such as French Roquefort or domestic Maytag