Chile

This would be nice with any roasted meat.

This sauce uses roasted fresh poblano chilies and their dried form, ancho chilies.

The signature dish at Américas in Houston. Achiote paste adds earthy flavor and deep red color to the shrimp.

Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?" This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.

Gulisa's Ajika This lively condiment goes nicely with grilled meats and fish as well as with pork stew.

Gin Thoke This salad is pungent, crunchy, intriguing, and addictive. Although served as a dessert in Myanmar, it is also a great accompaniment to grilled fish, chicken, or steak.

It's best to shuck your own clams, but if you buy them on the half shell, be sure to ask for the clam liquor.

Like gumbo, this is a thick and flavorful stew. But it takes a lot less time to make. Active time: 45 min Start to finish: 1 1/4 hr

This is not a traditional chili and has no connection with any Mexican or Texas recipe. It was devised simply as an experiment and turned out to be delicious.

Gaeng Pah Muu Most curries from southern Thailand use coconut milk. This one, from the mountainous north, doesn't, because the climate is too temperate for coconut palms to survive. Don't be intimidated by the start-to-finish time; the curry paste and chicken stock can be made days ahead. Once you have those components at hand, the recipe only takes about 1 hour to put together. If you prefer your food less spicy, use the smaller amounts of curry paste and vegetable oil. Active time: 3 1/4 hr Start to finish: 7 1/4 hr (includes making curry paste and stock)

From Ristorante Chianti, Geneva, Illinois.

This brothy bowl will nourish you from the inside out.

This quick-cooking dish that will disappear as fast as it comes together.

The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.

A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.