Southwestern

Ham and Bell Pepper Frittata

Highlight the homey flavors with boiled turnip greens splashed with vinegar and a basket of biscuits. End with brown-sugar-sweetened peaches and sugar cookies.

Southwestern Stir-Fried Zucchini Rinehart

This recipe can be prepared in 45 minutes or less.

Avocados with Strawberry Salsa and Crispy Tortilla Strips

Can be prepared in 45 minutes or less.

Chili Cornmeal Muffins

Corn kernels and chili powder lend a southwestern accent to these muffins. They would also be nice alongside a bowl of chili.

Achiote Butter-Basted Turkey with Ancho Chili Gravy

Achiote paste is a combination of vinegar, spices and annatto seeds, which have a unique, earthy taste. Basting the turkey with butter and achiote yields a moist, richly flavored bird, and the slightly piquant sauce is a refreshing change of pace from traditional gravy. Offer your favorite mashed potatoes, and pour a Pinot Noir.

Cheddar and Roasted Red Bell Pepper Soup

Southwestern Christmas Salad

Variations of this salad are often served on Christmas Eve in both old and New Mexico.

Huevos Rancheros Verdes

The Southwest’s favorite breakfast is often topped with a red sauce or salsa. This version has a tomatillo-based green (verde) sauce.

Grilled Steaks with Red Chile Sauce

To learn more about this recipe, see Artful Ingredients.

Fire-Roasted Tomato and Bread Salad with Spicy Vinaigrette

Grilled bread and tomatoes give this salad wonderful toasty flavors, and the chipotle chili adds a touch of smoke.

By Bobby Flay

Pork and Root Vegetables Burritos with Chili Colorado

At the restaurant, the burritos are filled with smoked pork, but this version, using roasted pork, also works well.

Black Bean Tostadas with Curly Endive Salad

Can be prepared in 45 minutes or less.

Tomatillo Salsa

This recipe is an accompaniment for Cheddar Shortcakes with Corned Beef Hash.

Posole with Southern Greens, Chayote, Dried Cherries, and Pecans

Posole is a thick, hearty stew typically containing corn and pork that originated in Jalisco, Mexico. Since I wanted to make this recipe vegetarian anyway, I decided to take it in an entirely new direction. The dried cherries may seem a little odd at first, but they lend a pleasant sweet-tartness to the dish while the pecans take it a bit deeper into the South. In the United States, we call the dried posole "hominy."

By Stephan Pyles