New Mexico Chile

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

This custard makes a perfect one-dish brunch, lunch, or supper, especially when paired with a green salad. Active time: 40 min Start to finish: 1 1/2 hr

Romesco sauce, a piquant mixture of chilies, nuts, and tomatoes, is a typical seasoning for seafood in the Catalan province of Tarragona. Although fresh coriander is not an ingredient found in the traditional Spanish pantry, its flavor lends a nice touch to this dish.

Besugo a la Parrilla Besugo translates as "red sea bream," which is the type of fish the restaurant uses for this dish; the bream is grilled, then deboned and served whole. Red bream is difficult to find in this country, so we've substituted red snapper, and we've chosen to broil fillets to keep things simple.

This breakfast burrito recipe from Eric See requires shredded hash browns and New Mexico chiles. And that’s perfectly fine by us.

Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.

The shrimp is even better when it’s grilled.