Anaheim Chile

There isn't a drop of alcohol in this dish — the name refers to how much you'll want to drink to combat the heat. We suggest a nice cold beer or sparkling wine.

Bright and fresh, this sauce is also fantastic over broiled salmon or scrambled eggs.

Market Tip: Pick well-trimmed ribs with a thick solid portion of meat on the bone.

This recipe was created to accompany Spinach Salad with Chili Pepper Dressing Werk. Can be prepared in 45 minutes or less.

This tsimmes created by Chef Lenard Rubin of the Phoenician Club in Phoenix, Arizona, is so good that I sometimes serve it alone without stuffing it into the chilies.

On a Green Chile Cheeseburger fresh roasted chiles are as uncommon — and as welcome — as really fine cheese. The topping can be as simple as a whole roasted pod draped across the burger. Or a few plain roasted pods can be chopped and spooned on top. To give the sandwich extra pizzazz, we prepare our version, inspired by Santa Fe's finest offerings, as follows:

(Stuffed Chilies)

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

Traditionally, the tortillas are fried in oil until soft. We've omitted the oil by wrapping the tortillas in damp paper towels and heating them in the microwave. Serve the enchiladas with the Ranch Beans and Mexican rice with tomatoes and onions.

Just about every book we've ever seen on southwest cooking includes a recipe for one of the spicy cornbreads of the region. Once you've tasted one, you'll know why — they are really delicious. This version is more of a pudding than a bread because it is quite moist and cheesy in texture. It makes a wonderful side dish to replace potatoes or rice, or it is quite satisfying eaten as a light entrée or lunch with a salad of fresh young greens.

This soup is particularly delicious when made with sweet white corn. Serve it as an appetizer or with an avocado and orange salad for a luncheon or a light dinner.

Editors' note: In the recipe below we cooked our Thanksgiving turkey on a gas grill, but a 22 1/2-inch charcoal kettle grill will also work. Cooking times and results may vary, of course, according to the weather and type of grill. The gas grill we used had a thermometer, and at the lowest settings, the grill (with lid closed) maintained temperatures between 350°F. and 400°F. We did not stuff this turkey because when cooking on a grill it is difficult to maintain the steady temperature to adequately cook the stuffing. Instead, we baked our chorizo, roasted corn, and currant dressing in the oven. If you prefer to roast your turkey in the oven, follow the cooking instructions given in the recipe. We brined our turkey because we love the exceptional flavor and moistness that the method imparts to lean meats. If the brining process is too much for you to take on at Thanksgiving time (a 5-gallon bucket and an extra refrigerator come in handy), feel free to omit the step. Simply season the bird with salt and then cook as directed.

(Chile Verde Con Carne or "Caldillo")

A cross between spoon bread and tamale pie, this flavorful, colorful side dish is a huge crowd-pleaser. Assemble it at least one hour and up to one day before baking.

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 .

The Mexican sausage called chorizo teams up with other southwestern ingredients-including corn bread, an Anaheim chili, cilantro and oregano-for a delicious stuffing.