Tomato

We found that 1 green chile was enough, but add more if you like things fiery.

Xinxim de Galinha We debated whether to simmer or boil the coconut milk for this dish, fearing flavor loss or curdling. We ended up adding it at room temperature, with great results.

For more variety, stir in other finely chopped herbs such as basil, thyme, or tarragon.

We use ice in this recipe because it gives the gazpacho just the right chill without the soup having to be refrigerated for any length of time. If you don't have precrushed ice, crush about 1/4 cup ice in a blender.

Italy meets Greece in a dish that pairs well with grilled lamb or chicken. What to drink: A crisp Pinot Grigio or Grüner Veltliner.

This recipe is a great way to make the most of late-summer tomatoes. Grill some Italian sausages to go alongside. What to drink: A lighter red, like Pinot Noir.

What to drink: Pinot Noir or dry rosé.

A good hit of curry spices up this classic. Begin marinating the chicken in the buttermilk mixture the night before.

Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian or French bread.

Oven-drying the tomatoes before baking the tart concentrates their sweetness and prevents juices from softening the filling. This makes a great summer starter, light lunch, or supper. What to drink: A glass of dry rosé to echo the Provençal flavors of the tart, or a New Zealand Sauvignon Blanc.

Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the beach or an evening at the Hollywood Bowl. Plus, both recipes can be made ahead. Fresh basil brightens up this traditional eggplant spread. Serve it on baguette slices or crackers.

This dip is our version of a Catalan sauce that has many variations and tastes great with almost any type of grilled meat or fish. It's worth the extra trouble to use hazelnuts (which need peeling), as well as almonds. Even though 2 tablespoons of hazelnuts seems a small amount, they round out the flavor of the sauce.

Pair this summery mixture with Italian bread for an easy, delightful sandwich.

In Mexico, this breakfast dish is called huevos ahogados, meaning "drowned eggs," since the eggs are served in soup bowls with a lot of sauce.

Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.