Jalapeño

When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile. The former is smoked and has a very distinct flavor.

Savor raw oysters served with three spicy, slightly sweet, and fiery salsas.

This recipe was created to accompany Grilled Chicken with Goat Cheese Stuffing, Peppers, Onions and Two Salsas. A little of this fiery sauce goes a long way. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Pack the precooked crab or shrimp and the tangy sauce separately for this starter.

This recipe can be prepared in 45 minutes or less. Corn bread and a black bean, green onion and red bell pepper salad with lime vinaigrette are good barbecue side dishes. End with lemon bar cookies from the bakery.

This recipe was created to accompany Cold Avocado Soup with Chili Coriander Cream. Can be prepared in 45 minutes or less but requires additional unattended time.

This recipe was created to accompany Crudités and Grilled Sausages with Sweet and Hot Chutneys.

Raita is a fresh yogurt sauce that typically accompanies curries and other Indian dishes. This raita also acts as a marinade.

This is our salsa closest to the classic home-style Mexican salsa de molcajete that's made from roasted garlic and chiles pounded in a lava-rock mortar (molcajete) with roasted tomatoes. Even though we've updated the equipment for the modern American kitchen, that perfect blend of sweetness (roasted garlic and tomatoes) and raciness (roasted jalapeños) is what you'll spoon out. The final addition of fresh cilantro and a drizzle of vinegar focuses the whole experience: This is just what most Americans wish they were getting when they open a jar with that ubiquitous "salsa" label. Made with plum tomatoes, your salsa will have a more homogenous texture — just right for using the salsa as an ingredient in other dishes. Because round tomatoes give a looser texture, choose them when you want a condiment to set on the table.

Active time: 25 min Start to finish: 45 min

"I had a wonderful dinner at the Ligonier Tavern in Ligonier, Pennsylvania," writes Heather McCarthy of Pittsburgh. "The starter — an artichoke dip — stands out most in my memory. Any chance that chef David Cassler would share his recipe?"

This slaw would pair nicely with grilled chicken breasts or roasted chicken.