Serrano Chile

For this simple—yet boldly flavored—entrée, tuna or sea bass can be substituted. Chilies in the sauce add nice heat.

Poblano chilies (fresh green chilies), tomatillos (green tomato-like fruits), dried corn husks, and Masa Harina are found at many supermarkets and Latin American markets.

"When a friend celebrated her birthday at El Teddy's in New York City's TriBeCa, I really enjoyed trying the innovative dishes there," says Thea DeSando of New York, New York. "But the one thing I couldn't get enough of was the salsa—smoky and full of tomato flavor. Is there any way you can get the recipe?"

One extremely popular fish in Bombay, India's financial center, is pomfret, found in most coastal areas of the country. In one of my favorite pomfret preparations, called patrani macchi, the fish is stuffed with an herb paste and steamed in a banana leaf—which lends a unique fragrance and makes an attractive presentation at table (but should not be eaten). As pomfret is difficult to find in most parts of the United States, we suggest salmon, which is equally delicious.

This salsa is used to flavor Frijoles Borrachos , as an ingredient in Piquant Crab on Jícama Wedges , and to accompany Chorizo and Potato Empanaditas and tacos. Can be prepared in 45 minutes or less.

I first created this recipe at Routh Street Cafe in 1984. I've since had it on menus at five different restaurants in some form or another. It's also delicious when spread with a mixture of one part jalapeño jelly and three parts cream cheese whipped together. It's also best served warm.

Pepper vinegar—the aromatic, piquant liquid from chiles that have been pickled for at least 3 weeks—is a household staple in many parts of the South. It is used in the kitchen and on the table to liven up stews and vegetable dishes. Store-bought pepper vinegar is available in southern supermarkets and West Indian markets.

Can be prepared in 45 minutes or less. From northeastern Thailand, som tai is a salad Thais and farangs-the Thai name for foreigners-have come to love. It is traditionally made with grated green (unripe) papaya that is pounded slightly to soften the fibers before being tossed with lime juice, dried shrimp, and chilies. As the availability of green papaya in the United States is limited, we used cucumber and carrot. We also left out the dried shrimp in order to create a more delicate but still delicious dish.

This main-course soup is called pho in Vietnam, where it is eaten at any time of day.

It's best to shuck your own clams, but if you buy them on the half shell, be sure to ask for the clam liquor.

Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.

A steak dinner that’s more about the sauce than the meat.

Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.

This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.

In this take on Thai som tam, crisp, juicy apples replace green papaya for a crunchy, sweet, sour, and spicy salad that’s ready in 20 minutes.

Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy.

In this vibrant salad, crisp pear, ripe avocado, and crunchy lettuce are tossed in a lime dressing and dusted with Tajín.