Chile

Ceviche de Dorado con Chile Jalapeño y Coco The fish is marinated in fresh lime juice (and therefore partly "cooked").

This recipe can be prepared in 45 minutes or less. This recipe was inspired by a dish prepared at New York City's Café Habana.

"Last year my family spent the holidays on the Big Island of Hawaii," writes Jo Lucarz of Phoenix, Arizona. "One afternoon we ate lunch in Kamuela at the Parker Ranch Grill, where we had the best chili ever — and coming from a group of Arizona natives, that's saying a lot."

If you have chipotle flakes but no chipotle powder, grind the flakes in a clean coffee grinder or spice mill.

Though it's not essential to make both sauces for these wings, we think the contrast between the rich peanut sauce and the light-yet-spicy gai yang — a classic Thai sauce for poultry — is a flavor combination that shouldn't be missed.

Steaks at Tequila restaurant are offered with sautéed chard and roasted red potatoes.

This is our salsa closest to the classic home-style Mexican salsa de molcajete that's made from roasted garlic and chiles pounded in a lava-rock mortar (molcajete) with roasted tomatoes. Even though we've updated the equipment for the modern American kitchen, that perfect blend of sweetness (roasted garlic and tomatoes) and raciness (roasted jalapeños) is what you'll spoon out. The final addition of fresh cilantro and a drizzle of vinegar focuses the whole experience: This is just what most Americans wish they were getting when they open a jar with that ubiquitous "salsa" label. Made with plum tomatoes, your salsa will have a more homogenous texture — just right for using the salsa as an ingredient in other dishes. Because round tomatoes give a looser texture, choose them when you want a condiment to set on the table.

If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores).

Active time: 25 min Start to finish: 45 min

These hors d'oeuvres should be served warm, so reheat the arepas in batches as platters need replenishing.

"I had a wonderful dinner at the Ligonier Tavern in Ligonier, Pennsylvania," writes Heather McCarthy of Pittsburgh. "The starter — an artichoke dip — stands out most in my memory. Any chance that chef David Cassler would share his recipe?"

This slaw would pair nicely with grilled chicken breasts or roasted chicken.

"Michael Kornick's hip mk restaurant in Chicago has quickly become one of my favorite places for a special dinner," writes Thien Sylora of Chicago, Illinois. "I had a terrific gazpacho there."