Bon Appétit

In this modern take on shortcake, the biscuits are filled with lemon curd, a "marmalade" made of a mixture of cooked and fresh fruit, and a spoonful of whipped cream. Keep in mind that the lemon curd needs to chill overnight.

A handful of olives are delicious with the bitter greens.

Grandma also serves the rich, spicy soup with cucumber salad and scallion pancakes.

Pureeing the caramelized onions gives this soup a thick, creamy texture.

Kate makes the chocolate sauce with homemade liqueur.

The Original: Poached and shredded chicken mixed with a curry-powder sauce. Our Version: Chicken thighs simmered with cauliflower, tomatoes, and peas, then seasoned with a mix of freshly toasted and ground spices.

The Original: Filling made from ground beef simmered in a spicy tomato sauce. Our Version: Tender pieces of pork simmered with roasted green chiles and salsa verde.

Dried crushed red pepper adds heat to the glazed carrots.

A light, tender cake that’s perfectly spiced. Any leftovers would be delicious with coffee or tea the next day.

This upside-down cake is made in a skillet instead of a cake pan. When you invert the dessert, thin slices of vibrantly colored blood oranges end up on top.

At Moran's Oyster Cottage, diners enjoy this dish alongside homemade bread.

Just a couple of chopped anchovy fillets deepen the flavor of this simple starter.

The tanginess of the homemade pickled eggs (they're easy!) balances the richness of the chicken liver. Timing note: Begin making the eggs at least one day ahead.

The Original: Any old canned tuna mixed with cream of something (chicken, celery, mushroom) soup. Our Version: Oil-packed albacore in a roux-thickened sauce flavored with leeks, dill, and Gruyère. Our one old-school concession? A crunchy, crushed-potato-chip topping.

The Original: Breaded, fried eggplant with a thick oregano-flavored tomato sauce. Our Version: Broiled slices of eggplant wrapped around a mint-and chard-flecked ricotta filling.

Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.

Because the roast needs to marinate overnight, be sure to start this impressive entrée one day ahead.

At Ballinalacken Castle Country House & Restaurant, the bread is baked in a rectangular pan.