Ground Pork

Frances Driesbach, Maui, Hawaii
"This chili was inspired by Southern Calif., where I grew up. Red, green, and yellow peppers represent the Mexican fiesta."

This recipe can be prepared in 45 minutes or less.

Jim Fobel, cookbook author, says, "My mother always added lots of sage and nutmeg to her stuffing. I loved those flavors when I was a kid, and I still put them in the stuffings that I make today."

Active time: 50 min Start to finish: 1 hr

These are equally good with either ground pork or ground lamb.

A warming and filling main-course soup.

Serve with: Mesclun salad with an herb vinaigrette and sliced semolina bread. Dessert: Vanilla ice cream sprinkled with crushed amaretti cookies (Italian macaroons) and drizzled with Kahlúa.

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 .

Veal and pork combine in the rustic sauce.

This recipe is an accompaniment for Pappardelle Bolognese .

This dish, a specialty of northern Italy's Emilia-Romagna, is named for the regions capital city. Although the meaty sauce is classically paired with tagliatelle (ribbon pasta just slightly wider than fettuccine), it also marries well with a variety of pasta shapes that trap the savory sauce.

Can be prepared in 45 minutes or less.