Sherry

A serrated kinpira peeler ($15 online at amazon.com) makes quick work of a carrot-and-celery julienne.

Cutting the pork is easiest using a cleaver or large chef's knife: Slice thick crosswise pieces, stack them, and then cut matchstick-size pieces.

In Shanghai restaurants, this popular appetizer is typically served cold, which brings out its rich flavors. Traditionally, the fish is smoked. Though modern cooks now skip this step, the Shanghainese still call it "Smoked Fish."

Usually used on pork, the Chinese barbecue marinade called char siu gives a haunting sweetness to these chops, which are delicious with steamed bok choy. Ask your butcher to french (trim) the lamb chops for you.

The sweetness of the Sherry used in this creamy pepper sauce (usually made with Cognac) makes it the perfect partner for pork chops.

Don't be fooled by the short ingredients list; these vegetarian black beans have a surprisingly complex flavor. Since I can't use a meaty bone or lard for a boost, I rely on my trusty trinity of Sherry, balsamic vinegar, and soy sauce, three power ingredients that play well together. The pressure cooker makes cooked-from-scratch beans easily feasible for a spur-of-the-moment supper, though I still prefer to cook up a pot on the weekend; beans thicken as they stand, so by making them ahead and thinning them before serving, I actually get more. This recipe serves as the base for two different meals: I set aside half for flavorful beans and rice and purée the other half into a hearty soup spiked with additional Sherry and lime juice.

A Cuban dish, enchilado (different from a Mexican enchilada) is seafood cooked in a mildly spicy tomato sauce. Serve this with rice and fried plantains.

Look for sesame oil in the Asian foods section of the supermarket.

The base for the sauce can be prepared two days ahead; the pan juices from the Roasted Double Rack of Pork are added to it before serving.

Sherry lends a nutty note to a big-flavored and colorful sauce.

The tangy honey-vinegar sauce that tops this crisp-skinned chicken is also great on pork, duck, or even a meaty fish.

Many of us first tasted this rich, buttery fish (also known as butterfish or sablefish) at Japanese restaurants. It's often lacquered in a sweet miso glaze — a combination credited to famed sushi master Nobu Matsuhisa. It was only a matter of time before chefs everywhere discovered its succulence and versatility, comparable to Chilean sea bass. Now they're pairing it with everything from truffles to the Spanish flavors in this dish.

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

This spicy, smoky chicken is tailor-made for a large group of family and friends. And, since it's delicious served warm or at room temperature, your guests can eat it at their leisure.

This is a ridiculously easy soup to make. It's tasty and durable, and it gets even better overnight.