Gourmet

Active time: 15 min Start to finish: 45 min

This is an adaptation of the Cantonese classic. In China fried rice is seasoned with salt rather than soy sauce (which darkens the grains). However, a bit of soy sauce for extra flavor is nice.

Active time: 15 min Start to finish: 35 min

When accompanied by the delicious tang of chimichurri sauce, all this steak needs is to be seasoned with salt and pepper and grilled to the desired doneness.

Active time: 10 min Start to finish: 35 min

Gulyássuppe Hotel Bristol The liver in this recipe enriches the stew without adding any distinct flavor that might be objectionable to those who don't care for liver.

Active time: 30 min Start to finish: 1 1/2 hr

If you wanted to entertain in the '60s, a fondue pot was de rigueur, presenting a casual alternative to the formal dinners of earlier eras. Some of us still have the dregs of that original bottle of kirsch in the back of the liquor cabinet. This is fortunate because, with the current and unprecedented cheese renaissance in this country, it's time to unearth that old fondue pot and light up the Sterno.

Active time: 30 min Start to finish: 1 3/4 hr (includes chilling time for syrup)

These patties get their moistness and delicious flavor from a combination of light and dark meat. We don't recommend using all breast meat—they just won't be as good.

Active time: 20 min Start to finish: 1 1/4 hr

The flavorful broth that results from cooking the pork is known in Chinese cuisine as a master sauce — save any that's left over in the freezer and use it for braising other meats, such as duck or chicken. Allowing the pork to cool overnight in the broth ensures its succulence — and because it's made ahead, this dish is ideal for entertaining. Active time: 40 min Start to finish: 14 1/2 hr (includes chilling)

Cold cooked rice (made at least 1 day ahead) is the secret to delicious fried rice, so don't cook a fresh pot for this recipe.

You may be curious about why we chose to include edamame (fresh soybeans), which are often associated with Asian cuisine, in this all-American succotash recipe. Soybeans are actually a patriotic legume: They're the second largest crop produced in this country. Active time: 40 min Start to finish: 1 hr

This classic uncooked relish gets an aromatic edge from cinnamon, cloves, and ginger.

For more information about cooking wild rice, see Born to Be Wild. Active time: 1 3/4 hr Start to finish: 3 1/2 hr

Active time: 40 minutes Start to finish: 6 hours(includes making dough and cooling pie)

Active time: 30 minutes Start to finish: 1 1/2 hours