Pork Shoulder

For trained foragers, the autumn forests around Lancaster, Pennsylvania, yield an abundant wild mushroom crop. Celebrate the harvest with this succulent pork roast, accented with mustard, another typical ingredient of the region. Begin the meal with a relish platter, and offer an American Pinot Noir or beer.

Rajas is the word for a traditional Mexican mixture of sautéed peppers and onions. Green onions work well in this version.

Dill is the secret seasoning in this hearty stew. Serve it with lots of bread.

Greens boiled with pork have been part of the southern table since the beginning. Some of the flavorful cooking liquid, called pot likker, is spooned over the greens before serving.

"Wonderful!" was the comment scribbled in the margin of this recipe when my friend and colleague, Donna Adams, tested it. The dish improves if prepared ahead of time and reheated. The pork freezes very well, but the pineapple does not, so add the fruit just before serving. You must use fresh pineapple, as the acidity of the fresh fruit provides the balance needed in the sauce. Serve this dish with white rice.

You can form the patties a day ahead, leaving only a quick frying job for the morning.

"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman Oaks, California. "There, we had a delectable roast pork that was succulent on the inside, with a marvelous crust. We would love to prepare it at home." You can order the inexpensive "Boston" roast called for in this recipe from your butcher. In late-18th-century New England, some pork cuts were packed into casks or barrels, known as "butts," for storage and shipment. The way the pork shoulder was cut in the Boston area became known in some regions as "Boston butt," a moniker still used today almost everywhere in the United States, except Boston.

Braised pork shoulder, spicy Italian sausage, and pancetta enrich the tomato sauce. Dried crushed red pepper kicks up the heat.

"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.

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.

A hearty sweet and savory stew that's a perfect seasonal meal when teamed up with crusty bread and a green salad.

These superb tacos are from chef Alex Castro at the Old Mexico Grill in Santa Fe.

While our directions call for lighting the grill with a charcoal chimney, feel free to use whatever method you prefer.