Name: Pancetta- and Herb-Roasted Pork with Fig Jam
Yield: Makes 12 servings
Ingredients: 4 cups dry red wine (from two 750-ml bottles); 3 cups water; 48 dried black Mission figs (about 12 ounces), stemmed, cut into 1/4-inch cubes; 2 cups sugar; 1/2 cup fresh lemon juice; 1/2 cup extra-virgin olive oil; 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh rosemary; 1 tablespoon fine-grained sea salt; 2 teaspoons ground black pepper; 2 3 1/2-pound boneless pork loin roasts, tied to hold shape (7 pounds total); 3 ounces thinly sliced pancetta*

Image may contain Food Meal Lunch Dinner Supper Dish and Platter

Pancetta- and Herb-Roasted Pork with Fig JamMark Thomas

Fresh herbs and pancetta (Italian cured bacon) blanket the pork before it goes into the oven. Ask the butcher to tie the two loins to hold their shape. Begin marinating the meat one day before serving. What to drink: Open a few bottles of spicy Zinfandel or hearty Bordeaux to place on the buffet table.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.