Gluten Free

The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork. Use any leftover pork to make sandwiches the next day.

The rhubarb sauce can be refrigerated in an airtight container for up to 1 week. Try it with chicken or drizzled over toasted bread or crackers topped with goat cheese. The cherries can be replaced with other dried fruit, such as golden raisins.

Radish and avocado are traditional Mexican toppings for tacos. Here they are combined in a salsa that can be served with tacos or as an appetizer with tortilla chips.

We like this steak served with sauteed mushrooms and polenta, but it would also be great with a green salad or Parmesan Steak Fries (page 83). And since it’s made with commonly available ingredients, you can enjoy it year-round.

This recipe is based on a Mexican dish created to use up leftovers. For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso añejo) in place of feta. Look for both in specialty food stores and Mexican markets.

You can mix and match the listed ingredients to create your own version of this main-course salad. We used store-bought roasted turkey, but chicken also works well.

This classic French sauce also makes an excellent topping for fish, such as seared salmon or trout. For four servings, steam 1 1/2 pounds trimmed asparagus until crisp-tender, toss with butter, and season with salt and pepper, as desired.

From the Friuli region of Italy, the Parmesan wafers known as frico add a crisp and salty counterpoint to the salad.

This salad works best with baby spinach; if you want to substitute regular spinach, tear it into small pieces before tossing with other ingredients. You can use tart or sweet cherries.

Depending on the weather, serve this comforting soup hot or cold. You can quickly chill it by placing it into a metal bowl set into an ice bath; stir frequently until the soup reaches the desired temperature.

To serve this Mexican mainstay, ladle the hot soup into bowls, and then let everyone pick and choose from among the suggested garnishes.

This recipe, which is as easy as one, two, three, is great for that late-night sweet tooth because it’s so quick to make. We tried it out with every kind of nondairy milk possible and they all worked, but this was our favorite.

We use vegetable bouillon cubes to add to the flavor in a lot of our recipes, and they really make all the difference here, adding body and depth to this risotto. Don’t get too concerned about size when you are cutting up the butternut squash. If you have different-sized pieces the smaller ones will soften as they cook and mix in, enhancing the creaminess, and the larger pieces will retain their shape, giving the risotto more texture.

One day I was looking through my cupboard trying to decide what I would have for dinner and came upon a can of coconut milk. The truth is, I only bought it because it sounded fun and exotic, but I had no idea what to make with it. After a little more digging I came up with the coconut-curry combination and the rest, as they say, is history. All right, that might be a little bit of an exaggeration, but it is very tasty-—definitely impress-your-date material.