Chile

Kale is just one possibility for bulking out this supper of pork balls and broth. I use it because I like the fullness of its leaves with the smooth pork balls. You could use any member of the greens family, and particularly Savoy cabbage. The important bit is not to overcook the greens.

Hot, clean, and vibrant, a mouth-popping stew for scooping up with soft, warm naan or, if you prefer, rice. Should you want something richer and less spicy, then stir in a carton of yogurt, about 1 cup (250g), at the end and simmer for a further seven or eight minutes.

A lovely, deeply flavored vegetable stew. This is one of those dishes that is all the better for a day in the fridge, during which time the flavors seem to mellow. I have kept it quite spicy but the final seasoning will depend on how hot your chiles are, and you will need to adjust it accordingly. Something to take your time over. I eat it with steamed basmati rice.

Eggplant and tomato are excellent bedfellows; the sweet sharpness of the tomato adding much in the way of succulence to the bland flesh of the eggplant. Garlic and olive oil are almost certain to come along for the ride. What follows is a recipe I use over and again as a relatively quick supper, occasionally introducing mozzarella instead of Parmesan, and sometimes adding basil with the tomatoes.

A sort of lazy guy’s ratatouille this, but better, I think, for its freshness and clean taste. I keep the chiles large here, which is partly why I have suggested using the milder varieties but, as always, it’s up to you. This works hot as an accompaniment to so many main dishes—roast lamb comes to mind—but as a warm salad too, and indeed, piled on hot toasted ciabatta as a weekday supper.

Bok choy or, better still, gai lan will be perfect here. Eat it hot and spluttering from the pan.

Perhaps it was the carrot loaf of the 1970s, slimmers’ soups, or the post–Second World War carrot cake recipes without the promise of walnuts and cream cheese frosting, but carrots rarely offer us a taste of luxury. Fiddling around—there is no other word—with grated carrots one day, I wondered if there would be any mileage in a dish similar to creamed corn, where the sweet vegetables are stewed with cream to give a deliciously sloppy side dish. There wasn’t. Until I worked backward and added spices to the carrots before enriching them with both cream (for richness) and strained yogurt (for freshness). The result is one of those suave, mildly spiced side dishes that can be used alongside almost anything. In our house it has nestled up to brown rice, grilled lamb steaks, and, most successful of all, sautéed rabbit.

We have Mexico to thank for the tangy flavor combination of cilantro, jalapeño, and lime, although this sauce complements all types of cuisines. Pair it with crispy appetizers like the Chickpea Cakes (page 39) or Indonesian Corn Fritters (page 155), or serve it alongside the Indian Spiced Scrambled Eggs (page 75). Try pouring it over grilled chicken or fish for a zesty finish. Serve this sauce in the first hour after blending, when its color is brightest.

Habaneros are wonderful citrus-infused chiles that come to us from Mexico. If you can’t find habaneros, substitute a couple of jalapeño peppers and a splash of orange juice. Habaneros are powerful and will sting badly if accidentally rubbed near the eyes, so always wear gloves when handling them. Serve with the Stuffed Poblano Chile Peppers (page 165).

These poblanos are stuffed with tempeh, a traditional Indonesian food made from fermented soybeans. Tempeh tastes rich and meaty when seasoned and cooked properly. The chiles can be either grilled or roasted. You can prepare the filling and even stuff the chiles the night before cooking. For a memorable summer meal, serve with Pickled Mango and Habanero Relish or Mango and Habanero Salsa Cruda (page 183) and grilled corn on the cob.

Almost every diner and “meat and three” establishment across the South has a jar of hot pepper vinegar on each and every table. A dash or so of this potent liquid on greens is a revelation. The longer the mixture sits, the more potent it becomes. It also makes a great gift. I prepare several batches with peppers from my garden and present them as hostess and Christmas gifts. Nothing says love like a little heat.

Coca-Cola is to Atlanta as Guinness is to Dublin. Friends and family liked my Coca-Cola–Glazed Wings (page 24) so much that I decided to try a similar combination on pork. Pork has a natural affinity for sweet, rich caramel flavors. These “nouveau” Southern ribs are by no means traditional, but they are lip-smacking good. Scotch bonnet peppers are intensely hot, but their fire is tempered by the sweetness of the sugar and Coke. To tone down the heat, substitute jalapeños instead.

Exactly what makes this rice Spanish has never been clear, but with this collection of tasty Tex-Mex ingredients, it is clear why it’s such a delicious dish. It also easily becomes vegetarian if you omit the shredded meat and stock. Please note that rice prepared in the slow cooker will not retain the shape and individuality of each grain as it would in a rice cooker.

Spring greens are an excellent source of vitamins A and C, which makes them all the better to eat after a long winter. Tender arugula or baby spinach enrich the corn, making a perfect accompaniment to chili, grilled steak, or a vegetarian main dish.

Posole is both an ingredient and a dish. The ingredient is dried field corn soaked in lye or wood ashes in order to loosen the thick skin and make it easier to remove the kernel. It is the primary ingredient in the dish posole, which is a Mexican and southwestern favorite for Christmas Eve and New Year’s Day. Posole can be made with either red or green chiles. Canned kernels, known as hominy, can be used, but dried posole stands up the best in the slow cooker. Serve with warm, fresh corn tortillas.

Black beans work so well in the slow cooker that they seem to be made for it. Grilling the onions and chiles adds an extra dimension of flavor to this dish, which can also be made without the chicken for a vegetarian version. This dish is best made one day ahead, then reheated and served when the flavors have had a chance to meld.

This comforting soup is delicately spiced with classic flavors and ingredients of the Southwest.

The sweet potatoes in this comforting soup need nothing more than traditional Southwestern spices and a topping of jalapeños and toasted pepitas (pumpkin seeds).

This is an incredibly flavorful paste that is simply made and keeps almost indefinitely in the refrigerator. It is also easily doubled, so you might as well make extra to rub on meats, chicken, and fish.

This recipe is an updated version of the classic cooked Mexican tomato sauce, which is made with vegetable purees and simmered on the stove. My version roasts the vegetables in the oven, allowing them to caramelize, before they are pureed. The result is a sauce with deep rich flavor and a hint of sweetness. If you don’t like heat, make sure to remove the seeds from the jalapeño!