Ham

Here's a tropical chicken dish from cookbook author Daisy Martinez.

Steam the dumplings in batches and eat them when they're at their best — hot out of the steamer.

This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Remember those baked hams gussied up with pineapple rings and maraschino cherries? There's a reason they became so popular in the '50s — pineapple contributes sweetness and a little acid to salty ham. But here, with pineapple juice concentrated into a syrup and combined with thyme and Dijon mustard, the effect is homey, more subtle, and less overtly sweet.

In this simple recipe, salty, smoked ham is paired with sweet mango and onion. The fruit and vegetables are cooked alongside the ham in the covered roasting pan, leaving them meltingly tender. To ensure even cooking, leave the ham out at room temperature for an hour before baking.

For an even easier preparation, buy already-chopped onions and bell peppers; they're available at many supermarkets.

The chive oil would also be delicious drizzled over salmon or chicken. For very hungry guests, poach 12 eggs and serve each person two instead of one. WHAT TO DRINK: Prosecco, an Italian sparkler, is festive, delicious, and a good value.

The hearty pork stew known as cocido is eaten all over Spain but varies from region to region. This one comes from Liébana, the westernmost part of Cantabria, where it's traditionally served in stages—beginning with the broth and fideos (fine pasta) and followed by the meat, chickpeas, and cabbage arranged on a large platter. We prefer to eat it all together, as the broth lends a nice moistness to the other elements.

Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.

Editor's note: The recipe and introductory text below are from The Shun Lee Cookbook by Michael Tong. This Sichuan dish features a regional sauce, sometimes called "fish-fragrant flavor," that combines hot chili paste, garlic, ginger, scallions, vinegar, sugar, and soy sauce—but no fish!

Saltimbocca, an Italian classic, traditionally calls for veal — but tastes even better with chicken.

Named after the heart-shaped callaloo leaves from the taro plant, this traditional stew can be made with crab, lobster, and shrimp, or taro root and coconut milk. But all versions of the dish call for okra and, of course, callaloo leaves. Spinach makes a great substitute for the callaloo.

A colorful and satisfying stew is priceless this time of year, and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

This is perfect with mashed potatoes. What to drink: Terra dei Re 2003 "Vultur" Aglianico del Vulture from Italy ($20), with aromas of spice, as well as plummy flavors, juicy acidity, and smooth tannins.