Chile

Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.

Here's an Asian - and very elegant - spin on the classic American crab cakes. A dry Gewürztraminer compliments the flavors of this appetizer very well.

The Mexican sausage called chorizo teams up with other southwestern ingredients-including corn bread, an Anaheim chili, cilantro and oregano-for a delicious stuffing.

Thirty-six garlic cloves may sound like a lot, but they're cooked until mellow in flavor. This recipe was created to accompany Spiced Beef Tenderloin Steaks with Mango Salsa.

Serve this flavorful roast with its rich mushroom gravy, the mashed potatoes here and sautéed carrots. A fruity Zinfandel would make a good wine choice.

These superb tacos are from chef Alex Castro at the Old Mexico Grill in Santa Fe.

A typical chili of the depression years consisted of cheap meat stretched by even cheaper beans. Chili remained modestly popular even when the hard times waned, until Lyndon Johnson boosted its national profile during the 1960s. Now chili is back and bigger than ever. Even with the modern addition of smoked jalapeños (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic-hot, hearty and filling.

The decade saw the rise of a modern southwestern cuisine, and the rise of chilies, like the poblano that gives this soup a kick.

This recipe can be prepared in 45 minutes or less.

Union Square Cafe guests are constantly challenging us to serve salmon in new and different guises, and here's one of the most popular ones we've done to date. Salmon is rich and meaty enough to stand up to the assertive chili rub; the trick to this dish is to cook the salmon gently enough to prevent the spices from burning. At the restaurant, we use New Mexico chili powder, which we prize for its fruity, smoky aroma and mild heat level. Buy it if you see it.

"For my birthday," writes Cynthia Black of Kansas City, Missouri, "my husband took me to Big Cedar Lodge in Ridgedale. One night we ate dinner at Top of the Rock, a restaurant at the resort. As a side dish, they served incredible cheese and jalapeño grits." This colorful side dish would be delicious with roast chicken, steak, or pork.

The salsa has a nice balance of sweet and spicy flvaors and is a perfect compliment to purchased frozen spring rolls or egg rolls.

While in Costa Rica, Boston chef Steve Johnson was inspired to make fish cakes from leftover red snapper and boiled yuca. The combination takes clever advantage of the vegetable's starchy character, which binds the cakes together while allowing the flavor of the snapper to come through cleanly. We prefer to use frozen yuca, which has a better consistency and is easier to prepare.

These fritters are called akara in Nigeria and Sierra Leone, and akla or koosé in Ghana. They're eaten as a snack, side dish, or breakfast, served with a hot pepper relish (ata). We think they make a great hors d'oeuvre. Active time: 45 min Start to finish: 9 hr (includes soaking time)