Anaheim Chile

A cross between spoon bread and tamale pie, this flavorful, colorful side dish is a huge crowd-pleaser. Assemble it at least one hour and up to one day before baking.

In New Mexico, chili verde is prepared with lots of meat — and no beans. This recipe uses chicken, and you can make it spicier by adding jalapeño chilies. Serve it with the Layered Rice Salad and the Toasted Jalapeño Corn Bread .

The Mexican sausage called chorizo teams up with other southwestern ingredients-including corn bread, an Anaheim chili, cilantro and oregano-for a delicious stuffing.

(Charred Chili Salsa) In Thailand, vegetables are grilled in a grilling rack over an open flame. The method for charring described in this salsa recipe uses a dry-frying technique; you can, of course, char the vegetables over a grill instead. This northern Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American. If you want a milder taste, substitute Hungarian wax chilies for some or all of the banana chilies called for in the recipe. Remember that this sauce is meant to accompany sticky rice, not to be eaten on its own, so its flavors are punchy, with a distinct smokiness. Can be prepared in 45 minutes or less.

Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.

The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.