Pork

Whole-wheat spaghetti can replace the soba noodles used here.

Debra L. Warren of Lake Forest, Illinois, writes: "I have often indulged in Jay Lovell's phenomenal cuisine at his Lovell's of Lake Forest restaurant, and the ribs he prepared for an event I attended were out of this world. Could you possibly persuade the chef to share the recipe?" The espresso powder gives the sauce great depth of flavor.

"A good newspaper review of the Cosmos Cafe in Houston convinced me to try out the restaurant and particularly the owners award-winning green chili," says Janice E. Bryant of Humble, Texas. "It was everything chili should be—hearty and hot with a great kick from poblano chilies." Serve the chili with warm corn tortillas, and pass bowls of chopped fresh cilantro, chopped green onions and sour cream for garnishes. This recipe can easily be halved for a smaller crowd.

Many people think all frankfurters are the same. Nothing could be more wrong. Too often the frankfurter in the market display case is a dreary hunk of pressed meat. There is not much you can do to give it flavor. Hunt out German shops, Greek or Kosher delicatessens for the well-seasoned franks and big knockwurst.

As with many widely made classic dishes, the recipe for alubias de Tolosa will vary with each Basque cook; however, this version is fairly representative.

Ginger and crushed red pepper help round out the Thai theme of this quick dish.

Can be prepared in 45 minutes or less.

(Corn Tortillas with Sweet-and-Savory Ground Pork)

The early Yankees often cooked local shellfish in milk-based chowders with potatoes. True to their English heritage, the colonists planted kitchen gardens with as many herbs as they could cultivate, which they put into all kinds of dishes, including chowders.