Make Ahead

Plums and pluots—a hybrid that blends the color of plums with the flavor and soft texture of apricots—have a natural tartness that flatters the accompanying pound cake (which tastes even better if made a couple of days ahead).

Yes, buttermilk is good for tender griddlecakes and baked goods, but as these delicate individual puddings show, its tangy flavor is not to be taken for granted. The sauce that tops the puddings begins with a red-wine syrup mulled with citrus and a bay leaf and then puréed with strawberries. A final scattering of mixed berries gives a down-home touch to something that is, at heart, wonderfully curious and complex.

Sweet-tart pineapple is wonderful with pork, as are collard greens. The two together, plus a healthy dose of vinegar, morph into something that's utterly surprising and utterly delicious. It both complements and cuts the richness of the meat.

Although uva means "grape" in Italian, Concords are native to North America. A velvety sorbet brings out their inky, foxy intensity. It will, in fact, swing you right into autumn.

Leftover barbecue sauce can be brushed over pork ribs during the last few minutes of grilling or combined with ground turkey for burgers.

This cold sesame noodle dish is one of the most popular dishes in Chinese restaurants. My family recipe is simple, made with readily available ingredients. It's a great blank canvas for adding all sorts of leftover proteins. I have made the dish with shredded roast chicken and duck, as well as sliced pork and beef. Sesame paste, often referred to as tahini, can be found in health food stores or the international foods aisle of your supermarket. If you can't find it, try unsalted 100 percent pure peanut or almond butter, which will give you different, but equally tasty, results.

This fresh salsa was dreamed up when we were testing our Salt-Crust Chicken . It's also wonderful with fresh cod, corvina, branzino, and striped bass. It was invented by Lucía Soria, who, while still in her twenties, went from being a cook in my restaurant in Buenos Aires to the manager of Hotel Restaurant Garzon in Uruguay and my second-in-command at important events such as the inaugural dinner for Argentina's president.

Nearly all of chef Kyle Caporicci's sweets come with their very own ice cream pairings: carrot cake with root beer ice cream; mango-kiwi cheesecake with mint. And in the case of this exotic fruit salad, the topping is a refreshing sake granita and pear sorbet.

At Palate Food + Wine, chef Octavio Becerra makes his own potted duck, whitefish, Berkshire pork, and chicken, our favorite. It's herby, homey, and sophisticated. And it makes a great lunch with a salad on the side. A timing note: The chicken needs to marinate overnight before it's braised.

The ice cream custard needs to infuse with the flavor of the cacao nibs overnight, so start preparing it two days ahead.

These "Hawks Bars" are so good, chef-owners Michael Fagnoni and Molly Hawks named them after their restaurant. Super-sweet, fudgy brownies are topped with layers of white-chocolate-flavored caramel, bittersweet-chocolate ganache, and candied pecans and served with a scoop of not-too-sweet Cacao Nib Gelato. Incredible.

If you don't get enough fat from the chicken, supplement with purchased chicken fat (from the freezer section of the supermarket). Go here for pastry-making tips.

Order the pig's feet from your butcher. Serve with a side of rich, creamy mashed potatoes.

Pack carrot and celery sticks along with this lemony hummus.

These deep-fried rice balls hail from Sicily. Arancine are often made with leftover risotto, but this recipe calls for freshly made risotto. A piece of cheese is tucked into the rice mixture, then the rice balls are breaded and fried until golden.

Timing note: You'll need to start this recipe two days ahead.

Almost every ingredient in this delicious chocolate cake is a pantry staple, making this a time-saving, budget-friendly dessert that still feeds a crowd. Plus, it keeps well, so even if you do have leftovers, you can enjoy the cake all week.