Chile

"I love this meal. It's delicious, healthy and easy for me to prepare. There's not chef in my house!"

Bison contains choline, a nutrient that may help keep stress at bay.

The fresh herbs in this dish- part of the gluten-free menu at Boston's Myers + Chang-add flavor but not fat.

At Peels in New York City, chefs Preston and Ginger Madson tweak this Low Country favorite with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham, which you'll find at specialty foods stores and cajungrocer.com. You can sub in andouille sausage if tasso is not available.

When it comes to nutrition, cherries don't bomb. They're rich in anthocyanins, which can jump-start your immune system and mop up free radicals.

A saganaki is a traditional two-handled skillet in which Greeks serve aromatic one-pot dishes, typically topped with cheese. This recipe is a play on the classic shrimp and feta saganaki, to which I have added millet for a deliciously satisfying meal, finished with a dash of ouzo to infuse the shrimp with its distinctive anise flavor. A Dutch oven doubles beautifully as a serving vessel, or transfer the cooked millet to a shallow serving bowl and top the ouzo-infused shrimp.

Strawberries are a gem at the gym. Their vitamin C helps you melt up to 30 percent more fat during exercise.

A spicy salad of pork belly and watermelon pickle at New York City's Fatty Crab restaurant inspired bartender Philip Ward of Mayahuel to invent a liquid riff on the dish. If you're a Margarita fan, you'll love this drink, which is made with mezcal, tequila's smoky cousin. Don't mess around with the cheap stuff; look for bottles in the Del Maguey line of mezcals, including Vida de San Luis del Rio.

To add a pungent touch of crunchiness to this classic Italian salad, after grilling the bread, rub it with garlic before tossing it with juicy tomatoes.

Use this zesty spice mix for sprinkling over the shellfish, corn, and potatoes.

The Seattle Mariners serve tuna "Ichirolls" in honor of all-star Ichiro Suzuki.

This soup is equally delicious served hot or chilled.

An aromatic broth of garlic, scallions, and ginger infuses the fish and helps keep it incredibly moist.

Sometimes we forget that there is more to Mexican food than our favorite enchiladas and puffy tacos. In fact, there are many specialty seafood dishes throughout the country, varying in style and preparation, yet equally delicious. Veracruz is a central Mexican city on the Gulf of Mexico, and it’s where many Spanish conquistadors landed when first coming to the Americas. Here, culinary traditions began to meld—not only Spanish but also Mediterranean, French, and Caribbean. The result is Veracruzano—Veracruz style. We love serving our version of this dish over a bed of fluffy quinoa, which is an excellent vehicle for soaking up the delicious juices.

This is an amazing recipe. Cumin, smoked paprika, and other bold spices in the rub come together with a chunky salsa of tomatillos, chile, lime, and cilantro to deliver an explosion of flavors that complement the chicken. If you have cumin haters in the family, this recipe could just change their minds.