Baked Beans

• 1 lb dried navy beans (2 1/4 cups)
• 1 (1/4-lb) piece salt pork (rind discarded)
• 4 1/2 cups water
• 1 large onion, finely chopped (about 2 cups)
• 2 chopped garlic cloves
• 1/2 cup Grade B maple syrup
• 1 tablespoon dry English mustard (preferably Colman's)
• 1 teaspoon freshly ground black pepper

Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans (see cooks' note, below). Drain.

Put oven rack in middle position and preheat oven to 350°F. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.

Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2 cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman's), and 1 teaspoon freshly ground black pepper and stir to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.

Reduce oven temperature to 325°F. Remove lid. Bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar and 1 teaspoon salt or more to taste.

Potato Salad

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes, Peeled and cut into 3/4 in. cubes

2 tablespoons cider vinegar

3 tablespoons dill pickle juice, plus 1/4 cup chopped dill pickles

1/2 cup finely chopped red onion

1/2 cup finely chopped celery

2 to 3 tablespoons finely chopped pickle, sweet or dill

2 hard-boiled eggs, peeled and sliced thin

Salt and freshly ground black pepper

1/2 cup or so mayonnaise, homemade if possible (pages 117 and 120)

1/4 Cup Sour cream

1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.

2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix
2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes

3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.

KT's Lemon Cake

For cake layers

• 2 cups sifted cake flour (not self-rising; sift before measuring)
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 2 1/2 tablespoons fresh lemon juice
• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs

For frosting

• 1 cup heavy cream
• 1/2 cup confectioners sugar
• Lemon curd , chilled

Preheat oven to 375°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. Sift together flour, baking soda, and salt. Stir together milk and lemon juice (mixture will curdle).

Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar, beating until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and milk mixture in batches, beginning and ending with flour, mixing at low speed until just combined.

Divide batter between pans, smoothing tops. Bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.

Make frosting:
Beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.