Pork

Our food editors were truly impressed with the flavorful pork they found in London restaurants — chefs there are making the most of heirloom breeds and natural feed, with delicious results.

The pork is prepared for roasting like a prime rib of beef; you can follow the method here or have your butcher do it for you. For best results, start brining the pork five days before you plan to roast it.

The trick to stuffed soup buns is to fill them with a solid form of soup. The tender wrappers are filled with an aspic made from pork and chicken bones, which melts into a savory broth during steaming.

This authentic soup is essentially an ancient doctor's curative that combines the healing magic of chicken broth, the circulation-enhancing qualities of tree fungus and lily buds, and the antiseptic properties of vinegar. The heat isn't from chiles — it's actually from freshly ground white pepper. Bruce Cost prefers the flavor of Pearl River Bridge Golden Superior brand soy sauce for this dish and for the Sticky Rice with Chinese Sausage and Dried Scallops .

A long, slow braise is the secret to tender meat that falls off the bone.

Healthy bonus: Magnesium and folate from spinach; fiber from apples and buns; antioxidants from rosemary and sage

When my grandmother, Noi, came to America in 1975, banh trang—Vietnamese rice flour wrappers—weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant community. While it's easier to get banh trang these days, Noi still uses the wheat wrappers for this recipe.

Cooking the pork chops on the bone keeps the meat moist and juicy, while the addition of Gouda gives this dish the classic flavor of ham and cheese.

Look for meaty ribs that aren't over-trimmed; the bones on top shouldn't show through. This recipe doubles or triples easily.

What to drink: Syrah (or Shiraz, as it's called if Australian), or any medium-bodied, fruity red wine.

Bone-in cuts (like this pork loin roast) require a longer cooking time, but the payoff is big flavor and succulent meat. The meat closest to the bone is always the juiciest, and bone marrow enriches the sauce as the roast cooks.

Panko are fluffy white Japanese breadcrumbs that make a light, crisp crust when fried. Look for them in the Asian foods section of most supermarkets. This dish can easily be doubled. Serve with: Steamed spinach and scalloped potatoes.

Richard Montoya of Dallas, Texas, writes: "I've lived in Dallas for 20 years and I've noticed that the city's restaurants just keep getting better and better. One of my favorites is Jasper's in nearby Plano. When I take friends there, I always recommend the pork tenderloin." At Jasper's, the pork is served with bourbon creamed corn and a twice-baked potato.

Star anise, cinnamon, and apple cider give this dish the flavors of fall. Add some wilted greens and a nice Zinfandel, and you've got a sophisticated dinner party.

This recipe can be prepared in 45 minutes or less.

A gastrique is a mixture of caramelized sugar (or, in this case, sweet preserves) and vinegar often used in savory dishes made with fruit.