Southwestern

Adapted from a recipe by Chef Robert McGrath of Windows on the Green, Phoenix, Arizona.

From Jane Butel's cooking school in Albuquerque, New Mexico.

Reinforce the southwestern theme with accompaniments like corn bread and a spinach salad with grapefruit segments and toasted pine nuts. For dessert, stir some cinnamon into sweetened whipped cream to dress up slices of chocolate pound cake. Can be prepared in 45 minutes or less.

Set out black beans, rice, lettuce, salsa and hot flour tortillas to go with the chicken.

Using packaged chili seasoning--the kind with separate pouches for the seasoning and the hot pepper--allows adjustment of the "heat" in this southwestern-style dish.

This clever combination of tastes and textures features hominy, cilantro, jicama, jalapeños, lime juice and cumin.

[This salsa is a primary ingredient in the recipe for Red Chile Rice with Shrimp and Bacon.]

Shredded iceberg lettuce topped with ranch dressing is the perfect side dish. End with scoops of lime sorbet drizzled with tequila and sprinkled with lime peel. Canned chipotle chilies are available at Latin American markets, specialty foods stores, and some supermarkets.

A spicy spin on the classic side dish. Any leftovers make an excellent omelet filling when paired with turkey and Monterey Jack cheese.

Serve with: Black bean salad from the deli and salad toppings like sour cream, shredded lettuce, grated Monterey Jack cheese, and salsa. Dessert: Double-dip dulce de leche and chocolate ice cream cones.

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

This innovative dish from Susanna Foo, the Philadelphia restaurant that takes its chef-owner's name, combines Asian and southwestern influences. Serve it with rice.