Serrano Chile

Editor's note: The recipe is from Susan Curtis and Nicole Curtis Ammerman's book Santa Fe School of Cooking: Flavors of the Southwest.

In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.

The tropical relish that tops these chops is a nod to the Caribbean climes and palm-tree breezes that are the stuff Jimmy Buffett songs are practically made of—a veritable paradise in this dish for two.

Editor's note: The recipe and introductory text below are from Jean Anderson's book A Love Affair with Southern Cooking. Pickled oysters are a cocktail favorite wherever oysters are fresh, plump, and flavorful, meaning most of the South. The hostesses I know like to mound them in small crystal bowls, top them off with a little of the pickling liquid, and pass with toothpicks so that guests can "go spearfishing." Though the red serranos add color, I suggest sprigging the bowl with fresh dill umbels or sprigs of Italian parsley. Come to think of it, small fennel umbels would also be attractive and appropriate. Note: Because cooking clouds the oyster liquid, I pour it through a coffee filter–-lined sieve directly onto the oysters and spices. Makes for a prettier presentation at serving time.

A frequent host of special dinners at Chez Panisse, Niloufer Ichaporia King is an amazing Parsi cook whose recipes are truly inspiring. When we saw this one in her new book, it struck us as the perfect marriage of whisper-light omelet and aromatic, dosa-like filling.

A green relish, inspired by the Yemeni cilantro sauce zhoug, is swirled into luscious, tangy Greek yogurt, so that each swipe with a strip of crunchy toasted pita or crisp bell pepper gathers a different combination of fresh, hot, and cooling flavors.

Bahmi goreng You'll be hard-pressed to refuse seconds of this irresistible stir-fry. Tender Chinese egg noodles, crisp green snow peas, and Chinese long beans mingle with plenty of rich, garlicky sauce. Cubes of tofu and shredded omelet add even more texture.

The light and clean Asian combination of shrimp and mango is treated to a touch of heat from a bit of fresh chile.

The Easter Bunny will get a kick out of these deviled eggs that are a little Mexican and a little Asian.

Ají ecuatorianoají ecuatoriano Served on the table as an accompaniment to soups, this fresh sauce gets its tart, vibrant flavor from the tamarillo (tree tomato), native to South America. A small red tomato can be substituted.

Humitas Humitas, fresh corn tamales popular in Chile and other Latin American countries, are made using every part of the ears. Freshly grated kernels create a sweet filling; husks are used to form and tie the packages; and the cobs create a shelf on which to steam the humitas, imparting an extra boost of flavor. For more information about humitas.

Classic Mexican comfort food, minus most of the fat.

Protein-packed lean shrimp really satisfies.

Lightly blanched squid makes a simple and elegant salad with the tang of fish sauce and fresh lime juice.

Packed with peanuts and spiked with Thai curry paste, this chunky sauce nearly explodes with flavor and spice. Placed near the chicken satés or the crab-and-pork spring rolls, a bowl of it will quickly disappear.

This truly fabulous Vietnamese-inspired salad is the epitome of flavor synergy, combining sweet pineapple and fiery serrano with cooling cucumber and mint.

Grilling a whole chicken cuts down on prep time and makes for a dramatic presentation. A purée made from fresh herbs, garlic, and chile spread under the skin of the bird keeps the meat moist.

Cumin and time over the coals give these hearty thick-cut pork chops deep flavor. A spicy-sweet tropical salsa made with fresh pineapple balances the dish.

Cheera Thoren As cheera is hard to come by, we substituted red Swiss chard. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).

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

We like to serve this fresh salsa with grilled fish, chicken, or pork, or as a dip for tortilla chips.