Chile

Fragrant, fiery chile-pepper water is an essential condiment on the Hawaiian table, where a few drops of the stuff transforms even stodgy cutlets and lumpen beef stews into something almost magical.

This soup is particularly delicious when made with sweet white corn. Serve it as an appetizer or with an avocado and orange salad for a luncheon or a light dinner.

This salsa from Jane Butel's cooking school in Albuquerque, New Mexico is great with fajitas or as a dip for chips.

This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.

"While in Sarnia, Ontario, on business, I stayed at the Village Inn and had dinner at its restaurant, Monet's Table," says Melanie Cooke of Calgary, Alberta. "I thought I was being adventurous when I ordered the mussel appetizer my first night there. Obviously I'd lost my sense of adventure when I went back the second night and ordered it again."

This recipe is an accompaniment for Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet .

A taverna standard, saganaki (fried cheese slices) is named for the two-handled pan it's cooked in. Here, the cheese is melted to make a sauce for fish. Chef Costas Spiliades uses a medium-textured feta, such as Mt. Vikos or Dodoni brands, for this dish. He also uses a Greek Chardonnay, Katsaros, which is sold at some U.S. wine shops. Active time: 30 min Start to finish: 30 min

This is a terrific make-ahead appetizer. The steak must be coated with the spice rub and chilled overnight before grilling, then the empanadas can be assembled completely one day before baking.

Can be prepared in 45 minutes or less.

Masa Harina is an ingenious addition to these savory shellfish cakes from chef George Mahaffey of The Restaurant at The Little Nell in Aspen.

Can be prepared in 45 minutes or less.

For this dip, based on the Mexican queso fundido, you will need to use a flameproof dish set over candles or Sterno to keep the cheese melted. Kevin Taylor, chef of Cafe Iguana, Denver, Colorado also offers guacamole with the chips.