Chile

Serve with warm corn bread or spoon over steamed rice. What to drink: Pale ale or Mexican lager or dark ale, such as Bohemia or Negra Modelo.

Active time: 15 min Start to finish: 15 min

For best results, make this stuffing with day-old Buttermilk Corn Bread.

Traditional flavors (honey and orange) and contemporary ones (cumin and chilies) come together in the glaze, which also gives the gravy some heat and zip. See how to carve a turkey.

This recipe is an accompaniment for Crispy Pork with Avocado Salsa and Tomato Salsa .

The jalapeño-flavored butter is also good with chicken or fish, or even corn on the cob.

Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When purchasing dried porcini, look for packages containing large, flat, recognizable slices of the mushroom. Active time: 35 min Start to finish: 1 3/4 hr

Both sauces can be prepared a day ahead. What to drink: Choose a medium-bodied red wine with lots of berry fruit and a bit of spice — Syrah is a good match.

Crepas Rellenas de Hongos con Salsa de Chile Poblano Wild mushrooms stand in for cuitlacoche (corn fungus), which is a delicacy in Mexico.

Serve this zesty salad alongside grilled chili-rubbed chicken or steak, or grilled fish tacos.

Sautéed radishes give a nice kick to this dish, an easy version of fajitas.

Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious.

(Chipotle-Marinated Grilled Pork Ribs) The Caribe Indians on the island of Hispaniola taught the Spanish how to use green wood lattices to make barbacoa — or what we now know as barbecue. A staple of the islanders' diet was the wild hog. The locals called the animals boucan, and that French word eventually came to be applied to many of the wild seafaring island men: buccaneers. Barbecue has become one of the world's favorite foods; few culinary subjects stir such rabid debate, from Texas to Memphis to South Carolina and on down to the Caribbean and South America. Barbecue as we have come to love it — using marinades and/or sauces and carefully slow-cooking — was perfected in the Caribbean. But some food scholars theorize that barbecue may have originated by accident in China many centuries ago, when a devastating fire burned down a barn, and the pig farmers, who had previously never cooked meat in a fiery fashion, smelled solace in their loss and as a consequence ate well that night. No less an authority on food than Waverly Root stated that cooking in this fashion was "so natural under primitive circumstances that it would practically invent itself everywhere, especially in societies accustomed to living outdoors most of the time." If you aren't familiar with country ribs, this recipe will introduce you to the cut, also known as split blade chops. You'll love them for all manner of dishes calling for pork ribs, barbecued or otherwise. This is a very easy recipe, though you need to allow the ribs to marinate overnight.

This versatile tomato sauce gets its name from the addition of chiles—arrabbiata is Italian for angry. It's great on pasta (especially linguine with clams), roasted meats, and fish.

This chutney is great with sautéed scallops, grilled shrimp, or grilled lamb. Active time: 15 min Start to finish: 15 min

Serve with: Spanish rice and grilled mixed bell peppers drizzled with citrus vinaigrette.