American

Meaty pork ribs usually take time to prepare and are full of calories. This quick and easy version keeps the flavor but leaves out the fat and the bones.

Use fresh button mushrooms if wild mushrooms are hard to get; you will still have delicious results. Yukon Gold potatoes have a pale yellow color and a buttery taste that adds to the richness of this dish.

This recipe can be prepared in 45 minutes or less.

A high-flavor, low-fat entrée. Serve it over rice to catch all the juices.

Pumpkins are grown throughout the middle states, and Missouri is the world's largest supplier of black walnuts. The pumpkin gives the finished biscuits a golden color and moist texture, and its taste is complemented by aromatic spices. To go alongside, mix butter with honey and then lace it with ground cardamom.

In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is "pulled," that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich —drizzled with a bit of the vinegary sauce, which cuts the richness of the meat — is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker.

Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled, the hotel nicknamed the dish "paniolo", which means "cowboy" in hawaiian.

To serve alongside this version of a southern favorite, toss some boiled new potatoes and cherry tomatoes with melted butter and chopped parsley in a skillet. Finish with a purchased lemon meringue pie.

A sophisticated, Spanish-style salad.

A fine version of a hearty classic.

A specialty of chef Eileen Joyce. This is as deliciously simple as fresh fish gets.