Gourmet

Active time: 20 min Start to finish: 40 min

Joe's Special This meal was supposedly concocted as late-night fuel for 1920s musicians, at a spot called New Joe's, on Columbus St.

Active time: 25 min Start to finish: 45 min

Active time: 50 min Start to finish: 1 1/4 hr

This is a light and elegant update of the San Francisco original that was invented at the Hotel St. Francis by chef Victor Hirtzler. Though it is often served topped with anchovies, we love the way it tastes without them. Active time: 15 min Start to finish: 2 1/2 hr

Active time: 45 min Start to finish: 4 hr

If you can't get sorrel at your local market, arugula leaves or large basil leaves are a good alternative.

These hors d'oeuvres should be served warm, so reheat the arepas in batches as platters need replenishing.

I love these preserves because they're both tart and sweet. For the best color, choose true-red sour cherries. Darker varieties — those that resemble Bing cherries — will make darker preserves, which will also be delicious. The cherries are steeped overnight in sugar, which deepens their flavor and helps them to stay plump. Kernels from the cherry pits (tied in a cheesecloth bag) add an almondy note to the preserves. Active time: 2 1/4 hr Start to finish: 1 day (plus 1 day for flavors to develop)

Active time: 20 min Start to finish: 20 min

Jasper White discovered the flavorful, tender red shrimp of Stonington, Connecticut, while opening Summer Shack, his restaurant at the nearby Mohegan Sun casino. For this recipe, we tried several different kinds of shrimp, and all varieties worked well.

Many packages of pork tenderloin contain 2 tenderloins weighing about 3/4 pound each. If you happen to get a package with 1 larger tenderloin, simply cook it a little while longer.

Chefs know this secret: Short ribs are long on flavor. Their rich, meaty taste makes them a perfect choice for cooks who want full-bodied food with very little fuss. This dish was inspired by a recipe in Daniel Boulud's Café Boulud Cookbook. The chef begins by reducing a great deal of red wine. We adopted his technique, which produces such a rich and delicious sauce, it tastes as if many days—and ingredients—were required to produce it. Like many people, we love to serve short ribs with a comforting side dish of mashed or roasted potatoes. Active time: 45 min Start to finish: 3 hr

You can substitute wasabi powder for the wasabi paste in this recipe, but we find that the paste imparts a fresher flavor. Force the wasabi powder through a very fine sieve before using. Active time: 15 min Start to finish: 25 min

This bread is slightly sweet, like some corn breads, and works well as an accompaniment for the island pork tenderloin salad . It also makes a nice island-style tea bread when served in the afternoon with lime marmalade and hibiscus tea.