Serrano Chile

The flavor of this chutney improves if made at least one day ahead. Serve with: Indian dishes (such as basmati rice and curries), lamb, duck, pork chops, or sharp cheeses.

If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores).

"My husband and I celebrated my fiftieth birthday on the island of St. John, where we enjoyed many terrific meals," says Eileen Hruby of Tom's River, NJ. "One day, we had lunch at Pusser's Ltd. in Cruz Bay. The coleslaw they served was extraordinary: cool and hot at the same time. I have no idea how it was made." Serrano chilies give this dish a real kick; the lime juice makes it refreshing.

Lemongrass lends a delicate flavor to this simple roast chicken from Market. Begin marinating the chicken one day ahead.

Steaming, a method often used by Asian cooks, works well with delicately flavored red snapper, since the aromatics (ginger, scallion, chile) are easily absorbed by the fish.

Pescado Zarandeado Although you can broil the fish, it is at its best when cooked outside (placing the fish in a grill basket makes it easier to turn over on the barbecue). Ask the fishmonger to remove the head and scales and to clean and butterfly the fish.

Fragrant, fiery chile-pepper water is an essential condiment on the Hawaiian table, where a few drops of the stuff transforms even stodgy cutlets and lumpen beef stews into something almost magical.

This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.

Market tip: All rainbow trout sold in markets are sustainably farm-raised.

Mole Verde While this mole is best eaten soon after it is made, to appreciate the flavor of all the fresh greens, it can be prepared ahead up to the point of blending and adding the greens. Heat varies very much according to taste, so the number of serranos is optional. Typically this mole has a thickish texture and thickens more as it stands so it may require diluting. For all dishes of this kind, the larger and more compact the chicken the better — no fryers please. And adding extra giblets for a stronger broth is not a bad idea. This mole verde is also popularly made with espinazo, the backbone of the pig, which gives it a delicious flavor. I often make the mole with country-style spareribs cut into pieces.

Memelas are similar to chalupas and sopes. Pinching up the edges and creating tiny bumps in the centers helps keep the filling in place, which becomes important when the memelas are large.

If the four-inch tortillas used at Café Iguana in Denver, Colorado, are hard to find, the standard five- to six-inch ones also work, or they can be trimmed to the smaller size.

This recipe was created to accompany Grilled Ground Lamb Kebabs with Fresh Hot-Pepper Paste