Pork

This recipe can be multiplied indefinitely.

These rice-coated meatballs, commonly referred to as zhen zhu, meaning "pearls" in Chinese, are often prepared at home in New York City's Chinatown. Steaming them on lettuce leaves helps prevent them from sticking to the steamer rack. They are traditionally made with sticky rice (sometimes called sweet rice), but we've used long-grain rice, which is easier to find.

"Wonderful!" was the comment scribbled in the margin of this recipe when my friend and colleague, Donna Adams, tested it. The dish improves if prepared ahead of time and reheated. The pork freezes very well, but the pineapple does not, so add the fruit just before serving. You must use fresh pineapple, as the acidity of the fresh fruit provides the balance needed in the sauce. Serve this dish with white rice.

Willinger uses a mechanical meat spit (called a girarrosto or spiedo) in her fireplace to make this dish. We found the meat just as delicious cooked in the oven.

Pre-marinated pork tenderloins can be found in the supermarket meat section. To round out the meal, add a romaine salad dressed with Dijon vinaigrette and a basket of warm cranberry-corn muffins; finish with wedges of apple pie and sharp cheddar cheese.

Here, leftover cranberry sauce (or canned cranberry sauce) and boneless pork chops make a very contemporary little supper. Freshen up any leftover mashed white or sweet potatoes by stirring in chopped lemon and orange peel. A salad of bitter greens tossed with a cider vinaigrette, and a simple dessert of grape clusters and spiced bar cookies round things out.

Traditionally, the tortillas are fried in oil until soft. We've omitted the oil by wrapping the tortillas in damp paper towels and heating them in the microwave. Serve the enchiladas with the Ranch Beans and Mexican rice with tomatoes and onions.

Active time: 30 min Start to finish: 2 hr

This recipe can be prepared in 45 minutes or less. Corn muffins, coleslaw and boiled green beans round out the main course. Finish with peach pie à la mode.

Pork tenderloin makes a delicious replacement for veal in this dish. Rice and chutney complete the meal.

Dill is the secret seasoning in this hearty stew. Serve it with lots of bread.

"Last year my family spent the holidays on the Big Island of Hawaii," writes Jo Lucarz of Phoenix, Arizona. "One afternoon we ate lunch in Kamuela at the Parker Ranch Grill, where we had the best chili ever — and coming from a group of Arizona natives, that's saying a lot."

This dish goes well with boiled or roasted small red or Yukon Gold potatoes.

White and red wines go equally well with pork. A lightly oaked Chardonnay and a fruity Merlot would be nice.