Chile

The juices from the clams combine with spicy Asian flavors to make a great pasta sauce.

In India, chicken is one of the most popular foods cooked in the tandoor, the ubiquitous clay oven. The secret to the bird's distinctive taste and tender texture is a yogurt marinade enhanced with spices. Here we pour one over chicken breasts, which are cooked on a grill. The chicken is served on toasted bread spread with a mayonnaise spiked with mint, cilantro and chili, flavors common in Indian relishes. Try to find Indian beer such as Taj Mahal or Kingfisher to go along with the meal. Offer fresh mangoes for dessert.

Top these tostadas with guacamole.

(Spicy Chicken Crêpes)

Brian Polcyn of the Five Lakes Grill in Milford, Michigan, has updated this Mexican favorite by oven-roasting the stuffed chilies rather than coating them with batter and frying them. The chilies are presented on a bed of rich-tasting caramelized onions.

These easy-to-make meatless sandwiches are nice for a picnic. Wrap them in plastic, and transport them in a cooler.

(Spicy Chicken Broth with Chicken, Vegetables, and Chick-Peas)

Serve the baked fish with rice and a salad of tomatoes, cucumber and green onions.

For some reason, small tunas like the bonito are not as popular fresh as the large yellowfin and bigeye tunas. Bonito has a delicate yet rich flavor. In this recipe, the fish is highly seasoned, grilled, and then broken up into pieces with the tines of a fork and used as the filling for tacos. The slight bitterness from the grilling combined with the smoky richness of the seasoned fish is a perfect excuse to experiment with several salsas as accompaniments. I particularly recommend Charred Tomato Mint Salsa. Don't forget to have plenty of soft, fresh tortillas on hand.

Can be prepared in 45 minutes or less.