Pork

This is perfect with mashed potatoes. What to drink: Terra dei Re 2003 "Vultur" Aglianico del Vulture from Italy ($20), with aromas of spice, as well as plummy flavors, juicy acidity, and smooth tannins.

Sweet and tangy, these ribs are a one-dish masterpiece that is surprisingly mild despite all the added Tabasco.

A balance of savory and sweet, this wonderful combination can also be presented more casually; the pork tastes just as good when the slices are simply served on a platter with the sauce on the side.

Chef Ming Tsai created this recipe for Epicurious's Wine.Dine.Donate program. Serve the potstickers with his dim sum dipper and cranberry-teriyaki glaze.

Serve with red wine sauce .

This stuffing pairs perfectly with roast turkey.

With today's leaner pork, the traditional crown roast technique (which requires cutting between each rib chop to form the "crown") tends to produce overcooked meat before the bone end is done. So instead, ask the butcher to french the bones of two rib racks and present them back-to-back.

A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.

In this version of cassoulet, garlic-crumb topping is served on the side. Rather than acting as a thickener, the crumbs give our brothy version of the dish a crisp layer of texture.

This succulent cut, made from two pork loins bound together, makes a princely vessel for spicy corn bread poblano stuffing. To prevent your pork from cooking unevenly, cook the stuffing separately, and fill the crown just before serving.

Clams and pork are a classic Portuguese combination. The briny sweetness of the bivalves and a tomato sauce studded with zesty chorizo bring out the richness of the chops.

The addictive topping, a potent mix of pork belly, mushrooms, and Chinese rock sugar, takes some time to cook, but you'll love the result.

Fried tofu takes on a meaty texture in this traditional Hunan dish that goes from pleasantly spicy to five-alarm fire in a matter of teaspoons. Pungent fermented beans add a satisfying fragrance to the sauce, perfect for spooning over rice.

Cider made from fresh apples creates a full-bodied glaze for these tender chops.

Make this filling ahead of time; it freezes well and you'll have enough to create four batches of Alan Tardi's delicate <epi:recipe link="" id="235965">agnolotti</epi:recipe>.

When the weather warms up, these can be grilled, as they do at Spice Market. Look for the skewers in the kitchenware aisle.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be."

Once upon a time, pork chops had flavor. Legend has it that over 300 years ago, Oliver Cromwell sampled some delicious pork in Berkshire, England. In the 19th century, the Berkshire breed was refined in the United States and Japan (where it is known as kurobuta). A revived interest in this heirloom pork, with its higher fat content and therefore juicier meat, lets modern-day diners enjoy pork the way it was meant to be. To order, contact Preferred Meats (800-397-6328; preferredmeats.com).

Order pork shanks and pig's foot from nimanranch.com or 866-808-0340.