Garlic

If you ever saw the movie The Gods Must Be Crazy, then you remember what strange things can happen when something from one culture suddenly falls from the sky into another. Popped corn, to us, is the snack of American movie theaters. But give a bag of kernels to a Frenchman...

The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion—ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through.

This glaze adds a rich shine to the turkey and also enhances the flavor of the gravy. The glaze may be prepared 2 days ahead. This recipe is an accompaniment for Maple Ginger Roasted Turkey.

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.

This recipe is an accompaniment for Braised Pork with Mojo Sauce .

Carnitas con Salsa de Aguacate y Salsa Mexicana In Uruapan and other parts of Michoacán, large copper cauldrons made in Santa Clara del Cobre are used to fry delicious carnitas in pork lard. This recipe has been adapted for the home cook: Meaty pork ribs are boiled, then fried in their own fat until browned. Use either purchased fresh tomato salsa or Tomato, Onion, and Serrano Chile Salsa . Accompany the carnitas with Classic Red Rice and beans.

Chinese egg noodles are at Asian markets and in the Asian foods section of the supermarket.

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

If there were just one stock I'd encourage you to make, this is it. Why? Because it is the foundation of more soups and sauces than any other stock I use. For this recipe, you'll need a large stockpot, a colander, and a fine-mesh strainer (or a colander lined with cheesecloth). This recipe is a component of Grill-Roasted Rack of Lamb in Red Mole and Tamarind Barbecued Duck with Smoky Plantain Crema .

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

For an impressive presentation, I always set the lemon halves in red-wine glasses, because their bowls are larger than white-wine glasses. Serve extra lemons alongside.

These hearty falafel are equally delicious eaten alone or piled into pita bread with lettuce, tomato, onion, and tahini sauce. Active time: 45 min Start to finish: 13 3/4 hr (includes soaking chickpeas)

Camarones al Mojo de Ajo Offer this with the Mexican White Rice cooked with two whole serrano chiles (remove the chiles before serving the rice). To devein the shrimp while leaving the shells intact, use kitchen shears or scissors to cut down the center of each shell from the head end of the shrimp toward the tail. Open the shell slightly and remove the vein using the tip of a small, sharp knife.

The flavors and juices of this Provençal-style tuna sandwich seep into the bread while it is being pressed. Serve with: Marinated green beans and herbed orzo salad.