Main Dishes

Ingredients

The soup is good fresh from the pot, but even better for a day or 3 or 4 in the fridge. Refrigerates up to 6 days and freezes for 4 months.

This is a perfect post-Thanksgiving dish when you have left over turkey and ham.

Over my girls’ coop, a sign reads: team quiche. That’s because each of my three original hens would lay an egg a day, and three eggs are exactly what my favorite recipe calls for. Quiche is easy to make, great to share, and keeps well in the fridge. It tastes just as good heated up in the oven the next day. You can customize it, adding whatever you prefer. If your add-ins include breakfast meats such as bacon or sausage, make sure they’re precooked before mixing them with the other ingredients.

Stir-fried pork with kimchee is a beloved Korean dish.

If I had to choose one dish alone to represent my childhood, it would be this.

This, I hasten to say, is my personal version of stifado, to which several of my Greek friends gently object.

There’s a 30-minute or so grace period while the turkey takes its necessary rest after coming out of the oven (this is what makes for juicy eating, believe it or not). Use this grace period to heat up the sides and to simmer the gravy.

When I was in Trinidad, Winnie Lee Lum showed me how to make this superb dish, which beautifully demonstrates the convergence of Chinese and Trinidadian cooking traditions. Of course, the taste was extraordinary because Lee Lum only cooks with fresh local shrimp that her husband, Tony, purchases for her. Before cooking, she rinses the shrimp in lime juice, a Trinidadian cooking practice said to remove the "fishy" taste. She prefers the Chinese custom of cooking the shrimp in the shell to protect the shrimp's succulence and flavor. Rather than rice wine, Lee Lum insists on using dark Jamaican-style rum; according to her, white rum is too harsh for cooking. This is one of the easiest dishes to stir-fry, and it is guaranteed to satisfy.