Fruit

Tamal "en cazuela" Combining pork shoulder, Sherry, and a classic Cuban marinade of garlic, cumin, and sour orange in a ropa vieja–like stew that gets tucked between corn-rich pastry, this hearty meal is ideal for a big family gathering. True, it takes some effort, but the good news is that you can break up the tasks and finish them ahead of time—leaving nothing to worry about except the reheating (and maybe the in-laws).

Crispy pancetta sprinkled on top adds a salty, savory flavor to this sweet soup.

This fragrant dish has a wonderful blend of spices and goes well with steamed basmati rice.

The restaurant uses sausages that are specially made by a local market, but you can use any mild pork sausage.

Chef Floyd Cardoz of Tabla in New York City is known for blending Indian spices with local ingredients. Here, plums are cooked with star anise, clove, cinnamon, and ginger for a chutney that's perfect with bread and cheese.

Spanish anchovies in vinegar (boquerones) are milder than salted anchovies and have a light pickled taste. They are available in the refrigerated section of some specialty foods stores and online from markys.com.

To give this salad more crunch, add blanched soybeans (edamame) or fried wonton strips.

Pichet Ong adds pineapple to this Italian dessert for a Southeast Asian feel. The tiramisù needs to chill overnight.

These tartlets from Sam Mason are great with or without the Edamame Ice Cream. Any extra marmalade is delicious on toast.

The butcher can bone the lamb for you.

The figs for the sauce need to marinate overnight, so start one day ahead.

Use the ripest white peaches available.

Use a V-slicer (a simple, inexpensive version of a mandoline available at cookware stores) for the paper-thin pear slices.

Chef Scott Boswell of Stella! in New Orleans keeps it simple: Sweet plum wedges are served with greens, goat cheese, and a bright vinaigrette.

From chef Alex Seidel at Fruition Restaurant in Denver, a beautiful tarte Tatin with plums standing in for the apples. This can also be served with vanilla ice cream instead of the orange crème fraîche.

At 26 Brix in Walla Walla, Washington, chef Mike Davis takes plums to the savory side—where they bring a bit of acidity to a spicy sauce for pork.