The New York Times Recipes

Andrew Scrivani for The New York Times MONDAY, FEBRUARY 1, 2016 12 Great Recipes for Right Now Good morning. It is a feast day in the Catholic Church, celebrating Brigid of Kildare, patron saint of dairymaids and cattle, midwives, newborn babies and Ireland itself. The festivities derive from a Gaelic celebration of midwinter, of the promise of spring and the start of the lambing season. So maybe we'll make Jonathan Reynolds's recipe for lamb chopstonight, accompany them with a big bowl of Martha Rose Shulman's kale-y take on colcannon, and bring some light to the darkness, as the prayer has it. For sure we'll set up the rice cooker to make a big bowl of steel-cut oats overnight so we can eat it in the morning. Those looking to go varsity can pair the finished oatmeal with cream, bacon and a shot of Jameson: a breakfast of champions, at least in my late father's view. Other dishes we want to try this week include Melissa Clark's newrecipe for a cheese-filled pasta casserole with wild mushrooms(above), and David Tanis's new recipe for a colorful chicory salad with anchovy dressing. We'd love to make Daniel Boulud's chicken tagine. We're totally game to revisit my recipe for baked potatoes with cauliflower and cheese. And it would be terrific to take a run at Kim Severson's family recipe for potato cavatelli, which yields a beautiful dinner this time of year. Scallion pancakes with squid could be good. Likewise some roasted salmon with brown sugar and mustard. Or a quick salad Lyonnaise. And what if, like on a Monday night, you made Amanda Hesser'srecipe for a chocolate dump-it cake? How cool would that be? Cooking has plenty of other options, if none of those are appealing. Go check 'em out. If you run into trouble with anything, you can reach out to us at cookingcare@nytimes.com for help. Now, let's watch Julia Child cook some beef Bourguignon. We're letting that run in the background of our St. Brigid's day like a TV Yule Log at Christmas, letting us know that in the kitchen at least, everything is going to be all right. See you on Wednesday!

Karsten Moran for The New York Times Colorful Chicory Salad With Anchovy Dressing DAVID TANIS 20 minutes, 4 servings

Danny Ghitis for The New York Times Roasted Salmon Glazed With Brown Sugar and Mustard SAM SIFTON 15 minutes, Number of servings vary

Andrew Scrivani for The New York Times Mashed Potatoes with Kale (Colcannon) MARTHA ROSE SHULMAN 1 hour 15 minutes, Serves 4 to 6

Evan Sung for The New York Times Salade Lyonnaise MARK BITTMAN 30 minutes, 4 servings

Christina Holmes for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Penelope Bouklas. Twice-Baked Potatoes With Cauliflower and Cheese SAM SIFTON 1 hour, 15 minutes, 4 servings

Amber Fouts for The New York Times Potato Cavatelli KIM SEVERSON 45 minutes, 6 servings as a first course, 4 as a main course

Evan Sung for The New York Times Scallion Pancakes With Squid MELISSA CLARK 20 minutes, 4 servings

Danny Ghitis for The New York Times Chocolate Dump-It Cake AMANDA HESSER 1 hour 45 minutes, 10 servings

Andrew Scrivani for The New York Times Baked Cheesy Pasta Casserole With Wild Mushrooms MELISSA CLARK 45 minutes, 8 servings