Chile

If you soak the dried chiles in the morning, they'll be ready by evening.

Serve the salmon with steamed rice and edamame.

Often served with summer rolls or grilled meats, this sauce is also great over rice.

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.

Pulissery This is the ultimate Keralan rice dish — sour, spicy, and with a strong coconut accent. For more information on grated coconut, coconut oil, and coconut milk. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).

Cheera Thoren As cheera is hard to come by, we substituted red Swiss chard. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).

Bobó de Camarão Though folding the shrimp into the purée is traditional in Brazil, we placed it on top for a prettier presentation.

We found that 1 green chile was enough, but add more if you like things fiery.

Editor's note: This recipe is adapted from Justin Rashid of American Spoon Foods in Petoskey, Michigan. To read more about Rashid and the northwestern Michigan cherry harvest, click here. "This is a fresh, colorful salsa that I make at home — a nice alternative to cooked versions like the cherry-peach that we sell at American Spoon Foods," says Rashid. "Feel free to substitute sweet cherries such as Bings — you'll just need to reduce the sugar to 2 tablespoons."

A fruity flavor and mellow heat make ancho chile — poblano chile in its dried form — a delicious and unusual addition to the sweetness of ripe peaches and raspberries.

This dip is our version of a Catalan sauce that has many variations and tastes great with almost any type of grilled meat or fish. It's worth the extra trouble to use hazelnuts (which need peeling), as well as almonds. Even though 2 tablespoons of hazelnuts seems a small amount, they round out the flavor of the sauce.

Healthy bonus: Vitamin C from mangoes; iron from raisins

The glaze gives the chicken a sweet, spicy kick. What to drink: Zaca Mesa 2003 Viognier, Santa Ynez Valley ($15).