Leafy Greens

Mâche is sold in different ways — sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2 pounds; if you're buying it loose, you'll need 5 ounces.

If you can't find mustard greens, broccoli rabe is a good substitute. Cut off and discard the tough stem ends, then coarsely chop the tender stems, leaves, and florets.

Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's restaurant, in New Orleans, to make use of local shellfish and greens. Named for John D. Rockefeller, this classic first course is likewise rich. Though Louisiana oysters tend to be quite large, it's best to use small ones, such as Kumamoto or Prince Edward Island, for this recipe. The oysters themselves (not the shells) should be no more than 1 to 1 1/2 inches in diameter.

To preserve their vibrant color and pure flavors, cook the greens just until they are slightly wilted. The ribs of the greens should retain some crispness.

Diane Brown Savahge of Los Angeles, California, writes: "I'm a part-time restaurant manager and food writer, and occasionally I teach cooking classes. One piece of advice I always share with my students is to keep the ingredients list short — you don't need to empty out your refrigerator to make a great meal. You just need a few quality ingredients with bold flavors."

Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother have shared many delicious recipes with me, including this one."

Cooking the pork chops on the bone keeps the meat moist and juicy, while the addition of Gouda gives this dish the classic flavor of ham and cheese.

An Italian salad of squash, chicory, pancetta, and chestnuts gets an American spin from a tart cranberry vinaigrette.

This recipe is an accompaniment for Bruschette with Chickpea Purée and Chopped Arugula Salad .