Gourmet

Serve this pork on hamburger buns for delicious sandwiches.

Lamb with anchovy herb paste is a classic Italian preparation. The anchovy doesn't come across as fishy tasting — it simply lends a savory note that blends beautifully with the meat.

The Ashkenazic and Sephardic traditions feature dishes with sweet-and-sour combinations such as honey and lemon. Serve this chicken with potatoes or matzo farfel, and you've got a great meal.

Everything is approximate with brisket and tzimmes, since some people can't stand prunes and others want nothing but. The amounts listed below are estimates; feel free to change them. Though Karen Stabiner calls for first-cut brisket, which is relatively lean, we prefer the more evenly marbled second cut for moister, more succulent meat.

This dish is a take on the bistro classic frisée salad with lardons. We recommend removing the ribs from the dandelion greens; though it's a rather lengthy process, the result will be much more delicate.

Xiao Yang uses Italian eggplant (not Asian) in this recipe.

The malty flavor of stout lends welcome contrast to this sweet, creamy dessert sauce. Try it over a bowl of vanilla ice cream or fresh fruit. It's also wonderful with the chocolate stout cake.

This recipe is a variation on mushy peas, a beloved British street food. Ours have a much brighter color and flavor, making them sophisticated enough for entertaining.

Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.