Bon Appétit

Southern-style pecan rice and an escarole salad are great accompaniments.

Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.

If you can't secure any Big Island wild boar, use some free-range pork instead. If you've got the time, try to order a boar shoulder from Texas-based Broken Arrow Ranch—a favorite of chefs like dean Fearing—or send for a full-flavored heirloom pig breed like Berkshire or Red Wattle from heritage Foods USA (brokenarrowranch.com and heritagefoodsusa.com).

Slightly bitter beer, ice cream, and bittersweet cocoa syrup make for a refreshing float that's not too sweet. Any leftover syrup will keep in the fridge for up to one month.

If you like, save one tablespoon of the butter for the celery root puree .

Home turf: Texas
Local flavor: Chili is practically a religion in Texas. The thick, meaty "bowl of red" dates back to San Antonio in the 1820s. By the 1880s, the city's plazas were full of pushcarts run by "chili queens" who would lure customers with live music. And Texans may argue about chili ingredients—but purists agree that the hearty stew would never, ever involve beans.
Make it a meal: Round things out with cornbread, iceberg wedges with artisanal blue cheese, and Shiner Bock (Texas, $8 per six-pack), a full-bodied Texas brew. A few tablespoons of masa (corn tortilla mix) is used to thicken this chili.

Bourguignonne refers to any dish cooked in the style of Burgundy, France. This dish is similar to classic boeuf bourguignonne (French beef stew), which is beef braised with red wine and mushrooms. Although oxtail was once the tail of an ox, these days the bony cut is beef or veal. Mashed potatoes would make the perfect side dish.

We love using kohlrabi in salads. The light green or purple veggie looks like a cross between a turnip and a fennel bulb and tastes like celery root or a mild turnip.

Omnivores can sprinkle the risotto with shaved Parmesan cheese and crispy pancetta for a salty, crunchy, meaty finish.

Home turf: New Mexico
Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous hatch chiles are perfect), and the meat is pork. Tangy tomatillos balance the chiles and coat the slow-cooked pork. To up the regional cred, serve it "Christmas" style—with a combo of green and red chiles.
Make it a meal: Serve with warm corn tortillas, avocado and spinach salad with honey-lime vinaigrette, and a dark beer like Negra Modelo (Mexico, $8 per six-pack). If you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesn't have. Look for it at Latin markets.

These are some of the best brownies we've ever had—fudgy in the middle and chewy on the outside with a shiny, crackly top. The browned butter adds a rich, nutty flavor.

The batter for this classic chocolate soufflé can made the day before, so all you have to do is bake and serve.