Southwestern

Chayote (often mistaken for a squash) is a fruit with a cucumber-like taste and texture. The sweet-spicy balance of this appetizer goes well with Sauvignon Blanc or beer.

The crust of this tart is tender and quite crumbly.

Here's a unique no-cabbage slaw with a dressing that is spicy and a little sweet.

Editors' note: In the recipe below we cooked our Thanksgiving turkey on a gas grill, but a 22 1/2-inch charcoal kettle grill will also work. Cooking times and results may vary, of course, according to the weather and type of grill. The gas grill we used had a thermometer, and at the lowest settings, the grill (with lid closed) maintained temperatures between 350°F. and 400°F. We did not stuff this turkey because when cooking on a grill it is difficult to maintain the steady temperature to adequately cook the stuffing. Instead, we baked our chorizo, roasted corn, and currant dressing in the oven. If you prefer to roast your turkey in the oven, follow the cooking instructions given in the recipe. We brined our turkey because we love the exceptional flavor and moistness that the method imparts to lean meats. If the brining process is too much for you to take on at Thanksgiving time (a 5-gallon bucket and an extra refrigerator come in handy), feel free to omit the step. Simply season the bird with salt and then cook as directed.

This recipe originally accompanied Grill-Roasted Brined Turkey with Anaheim Chile Salsa Verde . This beautiful, mild-flavored green salsa may be served heated or at room temperature. For the brightest green color possible, add the cilantro just before serving.

Cumin, chili powder, garlic and fresh lime juice are combine in the easy-to-make spice paste. It adds lots of flavor to the beef in this recipe, but can also be used on chicken, pork, shrimp or firm fish like halibut, swordfish and shark.

Can be prepared in less than 45 minutes.

This easy-to-make dip is also great as a topping for burritos and enchiladas. Can be prepared in 45 minutes or less, but requires additional unattended time.

A jicama, watercress and red onion salad and warm corn tortillas would be terrific with this meatless entrée. Scoop lemon sherbet into cantaloupe halves for dessert. Can be prepared in 45 minutes or less.

This dish comes together in no time, especially if you have leftover chicken on hand and use purchased guacamole.

Chef Robert Del Grande of Cafe Annie, in Houston, serves a fillet of beef with a coffee chile sauce — we think the flavor combination also works well with the succulence of short ribs. We recommend serving these ribs over soft polenta. Active time: 40 min Start to finish: 4 1/2 hr

Frances Driesbach, Maui, Hawaii
"This chili was inspired by Southern Calif., where I grew up. Red, green, and yellow peppers represent the Mexican fiesta."