Tomato

To simplify Mexican chiles rellenos—fried, stuffed mild chile peppers—these poblano peppers are filled with a black-bean mixture (without first being roasted and peeled) and then baked in a spicy tomato sauce.

Made famous in the port city of Veracruz, Mexico, this spicy dish combines jalapeños, olives, tomatoes, and oregano in a pan sauce that surrounds the firm-fleshed snapper as it cooks. Serve with lime wedges and white rice or a simple green salad.

Here Dijon mustard serves a dual purpose: It flavors the delicate fish, and helps the bread-crumb coating stay in place as the fish cooks. Tilapia can be used in place of flounder.

Two types of fish—flaky salmon and meaty swordfish—produce doubly delicious grilled kebabs. Thread the fish with the grain perpendicular to the skewers. If using wooden skewers, soak them in water at least fifteen minutes to prevent them from scorching.

This quick-cooking dish proves that you can make flavorful Indian curries entirely from scratch with just a handful of fresh (and easy to find) ingredients.

This recipe borrows familiar ingredients from the Italian pantry—arugula, tomatoes, capers, and red-pepper flakes—to produce a dish with bold flavors. Sole, flounder, halibut, or cod can be used in place of the tilapia.

Pistachios and lamb are often paired in Greek cooking. Tomatoes, artichokes, and parsley—other common ingredients—combine to create a flavorful accompaniment.

Use the extra loin from the Pork Loin with Figs and Port Sauce (page 217) in the recipes below (you’ll have enough meat to make both).

Try the colorful salsa that tops these steaks on grilled hamburgers or chicken, or as a dip for tortilla chips. Or replace it with one of the varieties on page 59.

Chili powder, chocolate, and cumin are often combined in Tex-Mex cooking, and this turkey chili stays true to those roots. The recipe makes a large yield, so you can serve some chili right away, then freeze the rest to enjoy later.

Thighs are the best cut for braising, as they become very tender when simmered for a long period. This dish is even better the next day, once the flavors have had a chance to meld.

Chicken breasts get bold bursts of flavor from a zesty topping of cherry tomatoes, lime juice, cilantro, and green olives. Serve this dish with rice or a simple green salad and crusty bread.

Think of this hearty casserole of ground lamb in tomato sauce, penne pasta, and a béchamel-and-cheese sauce as the ultimate Greek comfort food.

A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.

Begin cooking the shrimp and sauce while the pot of water is coming to a boil so everything is ready at the same time. Be careful not to overcook the shrimp, as they can easily become tough.