Melissa Hamilton

The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.

Remember the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.

Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.

We like to brush this sweet sauce on steaks, grilled or roasted chicken legs, and slices of roasted eggplant. Try it on salmon, too.

Serve this icing spooned over cake or ice cream.

To make the breadcrumbs, tear up a day-old baguette or some crusty country bread and pulse it in a food processor until the crumbs are coarse. If you end up with more than you need, freeze the surplus in an airtight container.

Sometimes all it takes are three ingredients to kick off a party.

Use this dressing to punch up sturdy greens such as escarole or radicchio.