Gourmet

I prefer pork loin from the rib end of the loin because it has a little more fat and a better flavor.

Cavolo Arricciato e Sformato Di Porri Although cavolo nero (a.k.a. Tuscan kale, lacinato kale, or dinosaur kale) is what Roman cooks would likely use for this flan, the dish works well with other kale varieties, too.

While this recipe makes more pasta that the four rectangles you'll need for the Pumpkin Cannelloni with Clams and Sage Brown Butter , Jody Adams recommends rolling out all of the pasta and cutting the extra into tagliatelle, which, when tossed with butter and cheese, makes a wonderful dinner later in the week. For rolling and cutting, she likes to use the pasta-maker attachment for the KitchenAid standing mixer.

Serve this sauce with roasted meat, fish, or chicken. Active time: 20 min Start to finish: 20 min

Active time: 20 min Start to finish: 20 min

Be sure to use powdered fruit pectin in this recipe — don't substitute liquid pectin or a low-sugar variety. Active time: 10 min Start to finish: 45 min (includes chilling)

This tangy, spicy chutney is a twist on southern pickled watermelon rind. Active time: 45 min Start to finish: 25 1/2 hr (includes chilling)

This is a variation on the Sicilian classic gelo di melone, which is steeped with jasmine flowers. We substituted anise seeds but kept the traditional garnishes of chocolate shavings, pistachios, and whipped cream. Active time: 30 min Start to finish: 4 hr (includes chilling)

Active time: 15 min Start to finish: 3 1/2 hr (includes freezing)

Active time: 30 min Start to finish: 40 min

At the bakery, Rather makes both cupcakes and bundt cake with this recipe. The hint of cinnamon in the batter is a nod toward Mexican chocolate, which often contains cinnamon and spices.

If you are new to making crêpes, you may want to make an extra half batch of batter to allow for a few imperfect crêpes.

H.F. Lippincott of Montgomery, Alabama, writes: "The chicken marengo at O'Briens Bistro, in Pensacola, Florida, is delicious. I'd love to have the recipe."

Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.