Chile

Margaritas, crisp Mexican beer or sangria would be perfect with this dinner.

Our Cuban-style mango mojo could enhance any grilled meat, as could the anise-seed rub. Adding our grilled asparagus and herbed bulgur creates a well-rounded meal, but rice and green beans or broccoli would also work. Active time: 25 min Start to finish: 35 min

This recipe originally accompanied epi:recipeLink="101035"Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa</epi:recipeLink>.

Serve with: Roast turkey, ham, or chicken. Combine with: Crackers that have been spread with cream cheese or goat cheese. Use as: A sandwich spread.

The grill adds a sophisticated smoky quality to this dish, but you can make it from beginning to end using only the oven.

(SPAGHETTI ALLA CHIUMMENZANA) This recipe can be prepared in 45 minutes or less. To eat this dish the Caprese way, serve the pasta very al dente.

Cooking chicken as described in the recipe below results in really crisp, almost transparent skin (like that on Peking duck) and moist flesh.

This is one of my all-time favorite sauces. It is excellent with grilled or roasted poultry or pork dishes. When I travel and cook at various events, I often include this on the menu. This recipe is a component of Tamarind Barbecued Duck with Smoky Plantain Crema .

The coconut tuiles (cookies) that go into this layered dessert (left) are delicate, so the recipe provides for quite a few extras to allow for breakage. Tuiles are also terrific with ice cream. The syrup gets an interesting (and delicious) kick from nontraditional dessert ingredients like black peppercorns and a jalapeño chili.

Active time: 10 min Start to finish: 10 min

This moist bread is best fresh from the oven, but it can also be made ahead and reheated.

Ensalada de Ejote, Espinaca, y Betabel The green beans and the poblano chiles in the salad dressing may be the only ingredients that are indigenous to Mexico, but the colorful combination of vegetables, with their contrasting textures, results in a fitting accompaniment to any Mexican dinner.

Filete Mignon con Rajas The mild flavor of the meat is revved up with rich rajas con crema, a traditional dish of roasted poblano strips in cream.

The habanero, reputedly the "hottest chile in the world" has a complex, citrusy aroma and flavor. This salsa from the Yucatan is a classic accompaniment to meat and seafood cooked in an achiote recado a brick-red paste made with achiote, or annatto, seeds. Can be prepared in 45 minutes or less.

Serve this flavorful chili with chopped green onion, cilantro and red bell pepper.