Chipotle

Active time: 15 min Start to finish: 15 min

Traditional flavors (honey and orange) and contemporary ones (cumin and chilies) come together in the glaze, which also gives the gravy some heat and zip. See how to carve a turkey.

Sautéed radishes give a nice kick to this dish, an easy version of fajitas.

(Chipotle-Marinated Grilled Pork Ribs) The Caribe Indians on the island of Hispaniola taught the Spanish how to use green wood lattices to make barbacoa — or what we now know as barbecue. A staple of the islanders' diet was the wild hog. The locals called the animals boucan, and that French word eventually came to be applied to many of the wild seafaring island men: buccaneers. Barbecue has become one of the world's favorite foods; few culinary subjects stir such rabid debate, from Texas to Memphis to South Carolina and on down to the Caribbean and South America. Barbecue as we have come to love it — using marinades and/or sauces and carefully slow-cooking — was perfected in the Caribbean. But some food scholars theorize that barbecue may have originated by accident in China many centuries ago, when a devastating fire burned down a barn, and the pig farmers, who had previously never cooked meat in a fiery fashion, smelled solace in their loss and as a consequence ate well that night. No less an authority on food than Waverly Root stated that cooking in this fashion was "so natural under primitive circumstances that it would practically invent itself everywhere, especially in societies accustomed to living outdoors most of the time." If you aren't familiar with country ribs, this recipe will introduce you to the cut, also known as split blade chops. You'll love them for all manner of dishes calling for pork ribs, barbecued or otherwise. This is a very easy recipe, though you need to allow the ribs to marinate overnight.

Serve with: Spanish rice and grilled mixed bell peppers drizzled with citrus vinaigrette.

Costillas de Cordero con Salsa de Nuez y Chipotle The lamb is first coated with a dry rub of chile seeds and spices, and then roasted.

Velvet restaurant in SoHo serves a pork tenderloin that is the best I've had in this city," says Erika Ferszt of New York, New York."I would like to make it at home."

Serve these hot or at room temperature.

Smoked Turkey, Cheese, and Bacon Tortilla Rolls

This recipe originally accompanied epi:recipeLink="101035"Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa</epi:recipeLink>.

Serve with: Roast turkey, ham, or chicken. Combine with: Crackers that have been spread with cream cheese or goat cheese. Use as: A sandwich spread.

The grill adds a sophisticated smoky quality to this dish, but you can make it from beginning to end using only the oven.

This is one of my all-time favorite sauces. It is excellent with grilled or roasted poultry or pork dishes. When I travel and cook at various events, I often include this on the menu. This recipe is a component of Tamarind Barbecued Duck with Smoky Plantain Crema .

The poblano chilies can be prepared one day ahead, and the vegetables can be chopped and sliced one day ahead and then refrigerated separately in resealable plastic bags. Then the whole dish just requires a few minutes of cooking time before serving.

Making chipotle vinegar is about as difficult as making a cup of tea. It is a fantastic tool to have in your repertoire when you want to add acidity with smoke in one easy pour. Use it in your favorite salads or anywhere you want to add smokiness. This recipe is a component of Tamarind Barbecued Duck with Smoky Plantain Crema .

"Whenever I visit my family in the Chicago area, my sister and I make a point of having lunch at Fresh Starts Restaurant in Flossmoor," says Carol De Biase-Ruffe of Arvada, Colorado. "They serve delicious, healthful food — and we're never disappointed. The last time we went there, I ordered a fish entrée topped with tomato salsa." The restaurant uses tilapia for this dish; we substituted the easier-to-find orange roughy.

"Recently I had dinner at the Bacchus restaurant in Vancouver's Wedgewood Hotel," says Gail Sussman of Los Angeles, CA. "It seems safe to say that the Greek god himself would have appreciated the delicious rack of lamb. I'd be so grateful if you could obtain the chef's recipe."