Citrus

Meyer lemons lend a fragrant citrus note to the silky frozen cream, which needs about four hours' freezing time.

These have a finished, pastry-shop look but require astoundingly little effort. The stacks need to chill at least six hours, so get started early in the day — or the night before.

For a lighter version, wrap the fish in very large butter lettuce leaves.

This wintertime favorite, a great way to use up the leftover rice in your fridge, gets a surprise lift from lemon zest. For added crunch, sprinkle it with slivered almonds or pistachios before serving. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

Ginger beer is a staple in Jamaica, and the best is homemade (it's easy to do, as you'll see in this recipe). Resist the temptation to use commercial ginger beer for this drink — it's too sweet.

The Piña Colada was born in Puerto Rico in the 1950s. Give this version an extra dose of the tropics with a stylish shredded-coconut rim (see below).

The mash is named for Spanish Harlem's historic market street where Martinez's grandmother would buy malanga, a knobby tuber. Hanger steaks are sold in doubles (two steaks attached by connective tissue). Ask the butcher to separate and trim them.

This is the easy way to make ginger beer, where the ginger is simply soaked — just slightly fermented — for 24 hours (another method requires up to a five-day fermentation). Ginger beer is one of Jamaica's most popular soft drinks and is sold practically everywhere, from the supermarket to roadside stands. This drink is wonderfully refreshing. If the ginger heat is too much, tame it with more crushed ice and some club soda.

Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic write: "We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country." This recipe is inspired by pescado con coco (fish with tomato, garlic, and coconut).

A Caribbean spin on the 150-year-old classic, this version infuses pineapple into Pisco (a South American brandy) and uses fresh grapefruit and lime peels for added brightness.

"Shark and bake," a popular Trinidadian pocket sandwich, is found at beach shacks and street stalls throughout the island. Part of its appeal is the variety of go-withs, from mango chutney to sliced cucumbers. "Bake" is a catchall term for several types of bread, grilled or fried. Since blacktip shark — the traditional choice — is not readily available, catfish or tilapia fillets are substituted here. Pita pockets are a stand-in for the flatbread that's typically used to make the sandwich.

Get the freshest ground star anise by making your own. It's as easy as grinding a few star anise pods in a spice mill or a coffee grinder.

Ají ecuatorianoají ecuatoriano Served on the table as an accompaniment to soups, this fresh sauce gets its tart, vibrant flavor from the tamarillo (tree tomato), native to South America. A small red tomato can be substituted.

A drink that can also stand in for dessert.

As the batter bakes, it separates into two distinctive layers — cake on top and custard on the bottom.

Inspired by croquettes, these brightly spiced fish cakes will transport you to sunnier shores. The recipe takes advantage of the large flake and meatiness of hake to give crab cakes a run for their money.

Meyer lemons are so special — more naturally sweet and floral than regular lemons — and we think using them in a soufflé is a nice way to highlight their uniqueness. Getting a hot soufflé to the dining room is like walking a tightrope; you find yourself mumbling, "Don't fall, don't fall." Which is exactly what makes this the perfect dessert to serve in the kitchen — just bake it and get it on the table immediately for everyone to dig in.

Encebollado de pescado This hearty stew combines simplicity with deep, distinct flavors.