Chile

A fine version of a hearty classic.

Pan-roasting or toasting in a dry cast-iron skillet is a cooking technique used often in Mexican cuisine. We use it here to bring up the flavors of corn, onion, and pumpkin seeds. We created this salad as a main course, but it's also a terrific side dish. Active time: 50 min Start to finish: 1 hr

This is a great pasta dish to serve for company. Chances are good that you'll find the Asian ingredients— increasingly carried by everyday food shops—at your local supermarket. We used the Thai Kitchen brand, which is widely available.

The mangoes must be completely unripe in order to achieve the firm, chunky texture desired for this chutney. This recipe was created to accompany Lamb Stew with Black Mustard Seeds. Can be prepared in 45 minutes or less.

Fish Salad Cooked in Lime Juice Editor's Note: This recipe and introductory text are excerpted from The Exotic Kitchens of Peru, by Copeland Marks. We've also added some tips of our own below. For a complete guide to Peruvian cuisine, click here. The English title of this recipe is not an altogether accurate description of ceviche since it is the lime (or lemon juice) that "cooks" the fish. Peruvians are justifiably proud of their internationally famous method of serving fish tidbits. A mixed assortment can include squid, octopus, scallops, clams, langostas, as well as pata de mula, a shellfish similar to scallops. Then there are the black scallops of Peru, a rarity. All can be used in a classic ceviche, insuring a variety of textures and flavors.

At the restaurant this versatile vinaigrette spices up specials such as grilled swordfish with corn salsa. We loved it on a jícama and carrot salad. This recipe can be prepared in 45 minutes or less.

This salsa from Café Iguana in Denver, Colorado is terrific with tortilla chips.

There are many versions of special-occasion green rice in Mexico. My current favorite is this one, green with the richness and welcoming spiciness of poblano chiles, backed up by herbal cilantro and sweet onion and garlic. This full-flavored rice can accompany a simple grilled fish or chicken or any dish that weaves a little green chile into its sauce. The rice is made pilaf style, like most Mexican rices, meaning that the raw rice is fried first so that the grains will be separate when cooked. Dependable as that method is, this rice comes out a touch sticky because of all the poblano pureed into the broth. I make it ahead, spread it onto a baking sheet to cool and allow excess moisture to evaporate, so the rice will fluff up into separate grains. Then I reheat it in a steamer.

My mother is a member of a club that meets during the months of July and August on Martha's Vineyard, where we have summered for more than thirty-five years. One season the members compiled a souvenir cookbook, and my mother contributed her recipe for a deviled ham spread that she makes from leftover ham. Like deviled eggs, it's devilishly simple and satanically good. It can be spread on pieces of celery or toast points. Those who do not want to use ham can substitute smoked chicken or smoked turkey. Can be prepared in 45 minutes or less.

In New Mexico, chili verde is prepared with lots of meat — and no beans. This recipe uses chicken, and you can make it spicier by adding jalapeño chilies. Serve it with the Layered Rice Salad and the Toasted Jalapeño Corn Bread .

This makes a great dish for brunch or lunch.

This recipe can be prepared in 45 minutes or less. Calcutta, former seat of the British Empire and today capital of West Bengal, sits just above the Ganges delta. Fish is cooked here in harmonious combinations with root vegetables, squash, and leafy greens, incorporating Bengali seasonings such as pungent kalonji seeds and ground mustard seeds. In the following recipe, for a truly authentic taste use mustard oil instead of vegetable oil. Be sure, though, to heat the mustard oil to the smoking point and let it smoke for 3 to 5 seconds. This tempers its pungency.

This recipe can be prepared in 45 minutes or less. This recipe calls for chipotle chiles, which are actually dried, smoked jalapeños. They can be bought packed in adobo, a sauce made from ground chiles, herbs, tomatoes, and vinegar. Serve the dip with bell pepper strips, chips, or crackers.