Monterey Jack

This recipe makes great use of rotisserie chicken, available at most supermarkets.

Natalie Zschiesch of Woodstock, Georgia, writes: "When I was a student at the University of Georgia in Athens, I frequently walked across the street to The Last Resort, a restaurant located in the heart of downtown. I'd treat myself to the delicious salmon, served atop creamy grits and surrounded by a rich caper-cream sauce. If only I had the recipe, I wouldn't have to make the trip back to Athens every time the craving sets in."

This side dish goes especially well with grilled or broiled meats.

This recipe can be prepared in 45 minutes or less. Corn tortillas and bottled salsa are great with the salad. For dessert, top purchased vanilla pudding with fresh blueberries and a touch of cinnamon.

Pesto made with basil also works beautifully in this dish.

Personalize these pizzas after cooking them by adding your favorite toppings, such as prosciutto, basil, arugula, or roasted vegetables. Active time: 20 min Start to finish: 20 min

This recipe for chiles en macedonia combines ingredients from three states—Jalisco, Colima, and Michoacan. It came from the late Juan Diego Michel, who taught in Billy Cross's schools in Napa Valley and PuertoVallarta. The dish was a favorite of the Michel family in Jalisco, where, in his younger days, Juan Diego had his own restaurant and used the recipes from 200 years ago that had been passed down to him. To Cross, he was a Mexican-cooking mentor.

The crust of this tart is tender and quite crumbly.

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

A cross between spoon bread and tamale pie, this flavorful, colorful side dish is a huge crowd-pleaser. Assemble it at least one hour and up to one day before baking.