Suzanne Tracht

There will be extra tamarind sauce: Drizzle it over vegetables, chicken, or fish; stir it into pilaf; or use it as a marinade.

If you can't find panko, cut the crust off slices of country-style bread, tear the bread into pieces, and grind it coarsely in a processor. Dry the crumbs in a 250°F oven. Do not use store-bought breadcrumbs, which have too fine a texture and give a less crispy result. What to drink: Either a dry rosé from the south of France or a full-bodied, oak-aged Chardonnay would work here.

What to drink: A red Rhône wine like Châteauneuf-du-Pape or Gigondas, with bold fruit flavors and earthy notes.

Kansas city steaks (also known as New York strip steaks) are sirloin steaks that have the bone attached. If you can't find this cut, ask your butcher to cut the filet side off porterhouse or T-bone steaks, leaving the strip side with the bone for you. What to drink: A Merlot-based red with intense fruit and velvety tannins. Try a Bordeaux or a California blend.

If you have trouble finding pea tendrils, pea sprouts (young pea tendrils) work very well with this dish; you'll find them at Asian markets and farmers' markets.

Note that the chops need to marinate for at least three days, so begin preparing this dish well in advance. What to drink: A white wine with snappy acidity and lemon-lime notes, like dry Riesling or Grüner Veltliner.

A thoroughly modern take on the classic baked potato with sour cream.