Pork

The Lime Mojo (a sauce of olive oil, chilies, garlic and spices) provides a spicy, tangy counterpoint to the pork. Serve the Spiced Butternut Squash and the Corn and Cheese Arepas (see recipes) as side dishes, and pour a Zinfandel or dark beer. Begin preparing the pork a day ahead.

Fèves au Lard Active time: 15 min Start to finish: 4 1/2 hr

To make these slow-cooked ribs, the barbecue is used as a smoker. The instructions given here are for a standard 22 1/2-inch Weber kettle barbecue. Grilling times and vent adjustments will vary with different brands. The only special equipment needed is a charcoal chimney, which is available at most hardware or home-and-garden stores. Marinate the ribs a day ahead.

Active time: 25 min Start to finish: 1 hr

At Babbo in New York, chef Mario Batali serves this dish with freshly made pappardelle pasta. We've simplified the entrée for the home cook by substituting purchased fettuccine.

Redolent of garlic and saffron, these tiny meatballs are a sure hit at any tapas party.

Albóndigas con Salsa de Tomate y Chile de Serrano This is served with traditional Mexican White Rice .

Shake up some Margaritas (limeade for the kids) and slather grilled corn on the cob with cumin-seasoned butter. For dessert, top fudge brownies with coffee ice cream and Kahlúa.

As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.

Brining ensures a moist grilled chop. What to drink: Pale ale.

Active time: 15 min Start to finish: 45 min

Veal and pork combine in the rustic sauce.

Provide knives so your guests can slice the sections into individual ribs. Have lots of damp paper towels on hand.

I prefer pork loin from the rib end of the loin because it has a little more fat and a better flavor.

Serve with: Gingered rice pilaf and summer lettuces with a sesame vinaigrette.

Mung bean sprouts, commonly known simply as bean sprouts, are available in the produce section of most supermarkets.