Meat & Potatoes

Preheat oven to 375 F. Slice potatoes in half lengthwise; lay flat side up, then slice in half lengthwise, then in half again, making wedges. In a large bowl, toss potato wedges with olive oil, minced garlic, Italian seasoning, Parmesan cheese, and a sprinkling of salt and pepper. Coat a 12 x 18-inch baking sheet with olive oil and spread seasoned potatoes in a single layer. Bake 20 minutes, tossing halfway through, until golden brown.

Switch oven to broil. With a spatula or tongs, move potatoes to one side of the baking sheet and lay steaks on the other. Sprinkle both sides of steaks with salt, pepper, and a small amount of garlic powder. Broil approximately 4 minutes per side for medium-rare. Remove from oven and serve.

Heat oil in a large skillet over medium. Sauté onion until soft and translucent, about 5 minutes. Stir in spices (garam masala through cayenne) and cook an additional 2 minutes. Add beef and cook, breaking into small pieces until no longer pink, 6 to 8 minutes. Stir in 1 cup water and potatoes; cover and let steam until potatoes are just soft, about 20 minutes, stirring every 5 minutes. Mix cornstarch and a tablespoon of water with a fork until smooth. Stir cornstarch and peas into potato mixture for 3 minutes; remove from heat and keep covered while making the crust.

Whisk flour and salt in a large heatproof bowl. Make a well in the center. In a small pot, melt lard or butter into 1/3 cup water. Immediately pour into the well of the flour. Quickly stir the wet into the dry with a large spoon or spatula. Once cool enough to handle, knead dough until it comes together in a smooth ball. Keep a third of the dough covered. On a piece of parchment paper, roll out the rest of the dough into a 1/8-inch-thick circle. Transfer into an 8-inch springform pan, pressing it into the bottom and against the sides, patching any holes and allowing some to overlap the pan’s edges. Add the filling and smooth out the top. Roll the reserved dough into a 1/8-inch-thick circle and press tightly against the top of the filling and into the corners. Fold, pinch, and seal the two overlapping edges into the pan.

Move rack to lowest position in oven and preheat to 400 F. Cut a small hole in center of pie crust to allow steam to escape, then brush top with beaten egg. Place pan on baking sheet and bake 1 to 1½ hours, until the top is firm and a deep golden brown. Let cool for an hour before removing from pan, then slice and serve.

Heat oil in a large stockpot over medium-high. Brown sausage in oil, breaking it up into small pieces until cooked through. Set aside sausage in a covered bowl. Reduce heat to medium and sauté onions in the same stockpot, stirring regularly for 7 minutes until soft and translucent. Add oregano, fennel, and garlic powder, stirring another minute. Add potatoes and stock. Cover, turn heat to high, and bring to a boil; reduce to a simmer and cook until potatoes are fork-tender — start checking after about 7 minutes. Stir in beans, kale, and reserved sausage, cooking until kale wilts and soup is heated through. Stir in vinegar and serve.

Liberally grease the pot of a 4-quart slow cooker. Break up hash browns while they're still in the bag, then layer half of the hash browns, ham, then cheese into the bottom of the slow cooker. Spread green chiles across the top, then repeat with the second half of the potatoes, ham, and cheddar. In a large bowl, whisk eggs, milk, salt, and pepper. Pour egg mixture over the layers. Cook covered on low for 7 to 8 hours or high for 3 to 4 hours. Toward the end of the cook time, see if water has collected on the top of the casserole (from the frozen hash browns). If so, remove lid to let excess liquid steam off for the remainder of the cook time.