European

Colcannon is a traditional Irish dish of boiled potatoes mashed with green onions, leeks or sometimes chives, kale or cabbage, and milk or cream. I like mine extremely green, with lots of black pepper.

Crème fraîche is just homemade sour cream and is simple to make.

Marie called most any dish that she added wine to “French,” and her French pot roast was a star of the genre. The paprika and bell pepper are additions from the late writer Laurie Colwin, who along with Marie would top my list of people to eat pot roast with.