Chile

If you are making the creamed grilled corn and are using a charcoal grill, grill the corn first, then add more briquettes to keep the fire hot while you finish up the corn dish on the stove. Then keep the corn warm, covered, over low heat while grilling the grilled scallions with lemon and pork.

A spicy spin on the classic side dish. Any leftovers make an excellent omelet filling when paired with turkey and Monterey Jack cheese.

Active time: 45 min Start to finish: 45 min

Serve with: Black bean salad from the deli and salad toppings like sour cream, shredded lettuce, grated Monterey Jack cheese, and salsa. Dessert: Double-dip dulce de leche and chocolate ice cream cones.

Add cooked shrimp to transform this salad into a light main course.

The chilies add lots of flavor and a little heat.

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.