Pork Loin

A little pork goes a long way in this Chinese dinner. Chicken breast can be used as a substitute for the pork. Chinese crepes are available frozen in most Asian markets, but easy-to-find tortillas work, too.

For an especially quick and easy meal, buy prepared Chinese barbecued pork loin (3/4 pound will be plenty). This pink-tinged meat is available at many Asian supermarkets—or you may even be able to purchase it from your neighborhood Chinese restaurant.

Transforming cabbage into sauerkraut was one way the Germans preserved summer's crop for the hard winter ahead. A combination of rinsing the kraut of its salty brine and baking it with dried fruit mellows its bite. Smoked pork chops can be substituted; just omit the browning step. Offer some dark and light German beers to drink.

A favorite trick is to stuff the body cavity of the bird with bread stuffing and the neck cavity with the following very highly seasoned sausage meat stuffing.

The Lime Mojo (a sauce of olive oil, chilies, garlic and spices) provides a spicy, tangy counterpoint to the pork. Serve the Spiced Butternut Squash and the Corn and Cheese Arepas (see recipes) as side dishes, and pour a Zinfandel or dark beer. Begin preparing the pork a day ahead.

This easy bulgogi recipe with its hot-sweet-salty marinade works well with beef, pork, or chicken—and delivers dinner in under an hour.

Everything you love about katsu (the crispy breading, the juicy meat) with a molten, cheesy center.

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

Our step-by-step guide to making a three-course meal that might get you off Tinder for good.

Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.