Chile

Begin making this one day ahead. If you plan to take this on a sailing trip or a picnic, grill the chicken at home, then transport it in a cooler and serve it cold, or let it stand at room temperature up to two hours. Crusty bread and white wine are perfect accompaniments.

Salsa de Chile Habanero The Mayan word for this mixture (xnipec) means "nose of the dog," a vivid description of its sinus-clearing effects. For a truly incendiary salsa, add an extra habanero.

"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.

Adapted from Emerson & Green

Just about every book we've ever seen on southwest cooking includes a recipe for one of the spicy cornbreads of the region. Once you've tasted one, you'll know why — they are really delicious. This version is more of a pudding than a bread because it is quite moist and cheesy in texture. It makes a wonderful side dish to replace potatoes or rice, or it is quite satisfying eaten as a light entrée or lunch with a salad of fresh young greens.

Chipotles give these burgers — from Hal's Bar & Grill in Venice, California — a terrific kick.

If you're bored with corn on the cob, this is an excellent way to use fresh corn. The fritters alone would also be delicious for breakfast, topped with maple syrup, or as a side dish for a ham dinner.

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

Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica and is traditionally used on pork and chicken. Because the jerk marinade can burn easily, the chicken requires slow cooking on the grill, which also helps keep the meat moist.

An all-purpose barbecue-style marinade that is great with chicken, quail, and duck.

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.

This custard makes a perfect one-dish brunch, lunch, or supper, especially when paired with a green salad. Active time: 40 min Start to finish: 1 1/2 hr

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.

The heat in fresh poblano chiles varies considerably; you may want to use more than one in this dish if they are not too hot. The sautéed vegetables can sit at room temperature for several hours before serving.

Active time: 20 min Start to finish: 35 min

I’m always looking for ways to make interesting weeknight meals," says Sandy Stevens of Las Vegas, Nevada. "Since tamales are one of my teenagers' favorite foods, I came up with a new way to serve them. This casserole is a big hit with my whole family." The spicy casserole can also be made in a microwave: Cook on high until it's hot and bubbling, about 15 minutes; rotate the dish several times, if necessary.

A drizzle of chipotle-accented cream boosts the flavors in this refreshing summer soup.

White corn, cilantro and jalapeño chili give the classic Caesar a Texas accent.