Lime

Here's an Asian - and very elegant - spin on the classic American crab cakes. A dry Gewürztraminer compliments the flavors of this appetizer very well.

The twist to these sundaes is a simple ginger-flavored sauce sparked with lime. It can be made ahead and rewarmed before you assemble the sundaes.

A typical chili of the depression years consisted of cheap meat stretched by even cheaper beans. Chili remained modestly popular even when the hard times waned, until Lyndon Johnson boosted its national profile during the 1960s. Now chili is back and bigger than ever. Even with the modern addition of smoked jalapeños (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic-hot, hearty and filling.

The almonds and crisp green beans lend good crunch. For a light lunch, serve this with French bread and a fruit salad.

Active time: 20 min Start to finish: 40 min

While in Costa Rica, Boston chef Steve Johnson was inspired to make fish cakes from leftover red snapper and boiled yuca. The combination takes clever advantage of the vegetable's starchy character, which binds the cakes together while allowing the flavor of the snapper to come through cleanly. We prefer to use frozen yuca, which has a better consistency and is easier to prepare.

Nuoc Tuong Pha This vegetarian dipping sauce can be made with any soy sauce, including the Japanese-style Kikkoman, although the Vietnamese prefer the lighter-bodied Chinese-style products marketed under the brands Kim Lan, Bo De, and Pearl River Bridge. Like dipping sauces made with fish sauce, you can embellish this with different aromatics such as ginger and cilantro.

A Vietnamese-style salad that makes a refreshing accompaniment to any kind of barbecued meat.

Fresh mint makes this starter all the more cooling. Use Haas avocados for the creamiest texture. What to drink: Throughout the meal, go with the classics — beer and Margaritas.

We serve our remake of the Mojito—a Cuban cocktail—in lime bowls, but Martini glasses would also look sleek.

These sweet, tangy wings should appeal to even the pickiest kid. Eight pounds may sound like a lot, but no matter how many of these we made in our test kitchens, they always disappeared quickly. You may not have the oven space to cook the wings and the macaroni simultaneously. We found it best to do the wings first, then keep them warm under foil while baking the macaroni. Finally, because the wings tend to leave a mess to clean up, we like to make them in disposable foil roasting pans.

Look for ripe mangoes that are slightly soft to the touch. To evoke the tropics even more, serve the fruit with coconut macaroons or macadamia nut cookies.

Chef Shelton uses a 4- by 2-inch round cake ring to mold the salad on the plate.