Southwestern

The decade saw the rise of a modern southwestern cuisine, and the rise of chilies, like the poblano that gives this soup a kick.

Talk about simple stews! You don't have to brown the meat — and the stew cooks in an easy hour.

Serve with: A black bean salad and burger toppings like pepper Jack cheese, lettuce, and sour cream. Hamburger buns are optional. Dessert: Dulce de leche ice cream and sliced strawberries.

A one-dish meal with all the earthy flavors of the Southwest.

This recipe originally accompanied Grill-Roasted Brined Turkey with Anaheim Chile Salsa Verde . This beautiful, mild-flavored green salsa may be served heated or at room temperature. For the brightest green color possible, add the cilantro just before serving.

Cumin, chili powder, garlic and fresh lime juice are combine in the easy-to-make spice paste. It adds lots of flavor to the beef in this recipe, but can also be used on chicken, pork, shrimp or firm fish like halibut, swordfish and shark.

Can be prepared in less than 45 minutes.

This easy-to-make dip is also great as a topping for burritos and enchiladas. Can be prepared in 45 minutes or less, but requires additional unattended time.

A jicama, watercress and red onion salad and warm corn tortillas would be terrific with this meatless entrée. Scoop lemon sherbet into cantaloupe halves for dessert. Can be prepared in 45 minutes or less.

This dish comes together in no time, especially if you have leftover chicken on hand and use purchased guacamole.

Chef Robert Del Grande of Cafe Annie, in Houston, serves a fillet of beef with a coffee chile sauce — we think the flavor combination also works well with the succulence of short ribs. We recommend serving these ribs over soft polenta. Active time: 40 min Start to finish: 4 1/2 hr

Frances Driesbach, Maui, Hawaii
"This chili was inspired by Southern Calif., where I grew up. Red, green, and yellow peppers represent the Mexican fiesta."

At Geronimo, located on eclectic Canyon Road in Santa Fe, this is served with a mixed green salad and roasted corn on the cob. The idea here is to dip the lobster meat into the spicy vinaigrette.