Jalapeño

Can be prepared in 45 minutes or less.

Called chakchouka, this specialty is perfect for brunch, lunch or even a quick supper.Traditionally, it is prepared with a slender, spicy beef or lamb merguez sausage, and a soft bread is used in place of a fork to "grab and eat".

Here's a new take on calabacitas, a traditional Mexican side dish with zucchini, onions and peppers.

Unlike most tamal recipes, which use dried corn (masa harina), this one is Cuban-style, made with fresh corn kernels. I've also added a different touch by replacing the traditional pork filling with conch. The flavor and texture proved very popular at Yuca, and it remained on the menu as a fixture. These tamales are very convenient for entertaining. They can be made ahead of time and frozen, or kept in the refrigerator and then popped in the microwave. In fact, it's not worth making a smaller batch, so you'll probably want to freeze some of them. Likewise, the pesto can be prepared ahead of time and refrigerated.

Active time: 20 min Start to finish: 40 min When we think of fall fruits, persimmons are all too often forgotten — but they're wonderful. Here, they make a salsa-like chutney that's perfect for lamb chops.

This is another wonderful all-purpose salsa. It goes particularly well with eggs and any dish containing black beans. The essential technique in this recipe is the blackening of the tomatoes. That and the chipotle chile give the salsa its deep, smoky flavor.

This unusual salsa calls for canned or bottled nopalitos, the stems of the prickly pear cactus. Available in the Mexican section of many supermarkets, they're sometimes labeled natural tender cactus. If you cannot find nopalitos at your local market, simply substitute cooked green beans. Use this tasty salsa as you would any other--with meats, chips and tacos.

This recipe was created to accompany Roasted Chicken Legs with Plum Chili Salsa . Can be prepared in 45 minutes or less.

The juices from the clams combine with spicy Asian flavors to make a great pasta sauce.

In India, chicken is one of the most popular foods cooked in the tandoor, the ubiquitous clay oven. The secret to the bird's distinctive taste and tender texture is a yogurt marinade enhanced with spices. Here we pour one over chicken breasts, which are cooked on a grill. The chicken is served on toasted bread spread with a mayonnaise spiked with mint, cilantro and chili, flavors common in Indian relishes. Try to find Indian beer such as Taj Mahal or Kingfisher to go along with the meal. Offer fresh mangoes for dessert.

(Spicy Chicken Crêpes)

These easy-to-make meatless sandwiches are nice for a picnic. Wrap them in plastic, and transport them in a cooler.

Serve the baked fish with rice and a salad of tomatoes, cucumber and green onions.