Pork

To accompany the pork, toss egg noodles with butter and chives, and sprinkle lemon juice over sautéed vegetables. Finish with vanilla ice cream and butterscotch sauce.

A spicy arugula and tomato salad accompaniment makes this a perfect light summer entrée that could easily serve as a one-dish meal, or a piatto unico as they are known in Italy. The trick is to cook the chops slowly over even, meduim heat, so that they cook through without burning the bread-crumb crust.

Serve these hearty meatballs over noodles or mashed potatoes.

The flavorful broth that results from cooking the pork is known in Chinese cuisine as a master sauce — save any that's left over in the freezer and use it for braising other meats, such as duck or chicken. Allowing the pork to cool overnight in the broth ensures its succulence — and because it's made ahead, this dish is ideal for entertaining. Active time: 40 min Start to finish: 14 1/2 hr (includes chilling)

Cold cooked rice (made at least 1 day ahead) is the secret to delicious fried rice, so don't cook a fresh pot for this recipe.

Combining smooth and grainy Dijon mustards results in a sauce that has both depth of flavor and satisfying texture.

Juli Tsuchiya-Waldron of Tokyo, Japan, writes: "I was born in California but moved to Tokyo with my family when I was 6 years old. Now I'm 19, and have started a small craft shop where I sell my handmade place mats and coasters. Cooking is my other creative outlet. When my mother is too busy to cook for the family, I enjoy coming up with dishes that are interesting and nutritious but still quick." Serve the pork over steamed white rice.

The sauce in this recipe is also good with chicken and ham. Active time: 50 min Start to finish: 1 1/2 hr

To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

The actual family Christmas dinner in Great Expectations featured a leg of pork that was pickled, or corned, over a long period. This is our contemporary spice-rubbed version, which takes only about 24 hours. Serve the pork hot with mashed potatoes or cold in sandwiches.

Pipián is an earthy, pureed seed sauce that is traditional in Mexican cooking. Serve this dish with rice to soak up the sauce.

Great for breakfast with eggs and grits.