St. Patrick's Day

Serves 4

An Italian-style dressing and fresh basil breathe new life into an easy slaw. Use a chef's knife or the shredding disk on a food processor to prepare the cabbage.

Combine cabbage, pepper, and basil in large bowl. Whisk vinegar, honey, 1/2 teaspoon salt, and 1/8 teaspoon pepper together in small bowl until honey has dissolved. Whisk in oil, pour dressing over cabbage, and toss well. Adjust seasonings with salt and pepper. Serve.

Serves 4

Sweet-and-sour cabbage and a zesty mustard-flavored mayonnaise transform this deli classic into something special. “Oven-grilling” allows you to cook the sandwiches all at once (and without turning them) rather than cooking in batches on the stovetop.

1. Adjust oven rack to middle position, place baking sheet on rack, and heat oven to 450 degrees. Bring vinegar and sugar to boil in large skillet over medium heat. Stir to dissolve sugar, add coleslaw, cover, and cook, tossing occasionally, until coleslaw is tender, 8 to 10 minutes. Remove lid and simmer until liquid has evaporated, 1 to 2 minutes. Season with salt and pepper.

2. Combine mayonnaise and mustard in small bowl. Spread 1 tablespoon mayonnaise mixture on each bread slice. Layer 1 slice cheese, 1/2 cup coleslaw, 1/4 pound corned beef, and 1 slice cheese on top of bread slice. Top with second slice of bread and compress sandwich with your hands. Repeat to make three more sandwiches. Brush tops and bottoms of sandwiches with melted butter.

3. Transfer sandwiches to preheated baking sheet. Bake until toasted, about 10 minutes. Serve.

Makes 12

Bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.

1. For the pastry cream: Heat cream in medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk egg yolks, sugar, and salt together in medium bowl. Add cornstarch and whisk until mixture is pale yellow and thick, about 15 seconds.

2. When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer pastry cream to small bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 2 hours or up to 2 days.

3. For the cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Spray muffin tin with cooking spray, flour generously, and tap pan to remove excess flour.

4. With electric mixer on low speed, combine flour, baking powder, salt, and sugar in large bowl. Add butter, one piece at a time, and combine until mixture resembles coarse sand. Add eggs, one at a time, and mix until combined. Add milk and vanilla, increase speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes.

5. Fill muffin cups three-quarters full (do not overfill). Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan 5 minutes, then transfer them to rack to cool completely.

6. For the glaze: Cook cream, corn syrup, chocolate, and vanilla in small saucepan over medium heat, stirring constantly, until smooth. Set glaze aside to cool and thicken for 30 minutes.

7. Prepare and fill cupcakes as shown in photos 1 through 4. Refrigerate until just set, about 10 minutes. (Cupcakes can be refrigerated for up to 2 days; bring to room temperature before serving.)