Jalapeño

This recipe was created to accompany Spinach Salad with Chili Pepper Dressing Werk. Can be prepared in 45 minutes or less.

At the restaurant, the burritos are filled with smoked pork, but this version, using roasted pork, also works well.

Green chilies, cumin, and chorizo flavor this spicy southwestern rendition of the eastern seaboard classic.

"Before we got married, my husband, Gregg, and I were working at a small restaurant, and it kept us ridiculously busy," writes Anita L. S. Eberhardt of Beverly, Massachusetts. "Now that we have both left the restaurant business, we have a much saner schedule, although raising two kids certainly keeps us busy. My experience as a professional cook makes it easier for me to throw together a quick meal, which is good because I'm not a convenience-food mom: I try to limit fat and salt, emphasize fruits and vegetables, and use a minimum of prepared foods." Serve with rice to soak up the flavorful sauce.

Offer crusty bread to dip into the wonderful broth. What to drink: A crisp, citrusy Sauvignon Blanc from California or ice-cold pale ale.

We decided to use sweetened flaked coconut rather than fresh coconut for this recipe because it not only saves time but enhances the overall flavor of the dish, adding a touch of subtle sweetness. Soaking the basmati rice strengthens the grains to prevent the rice from breaking down during cooking.

Buy a heavy coconut that has no cracks and that sounds full of liquid when shaken.

Active time: 40 min Start to finish: 40 min

Active time: 20 min Start to finish: 25 min

Ceviche de Dorado con Chile Jalapeño y Coco The fish is marinated in fresh lime juice (and therefore partly "cooked").

This recipe can be prepared in 45 minutes or less. This recipe was inspired by a dish prepared at New York City's Café Habana.

This is our salsa closest to the classic home-style Mexican salsa de molcajete that's made from roasted garlic and chiles pounded in a lava-rock mortar (molcajete) with roasted tomatoes. Even though we've updated the equipment for the modern American kitchen, that perfect blend of sweetness (roasted garlic and tomatoes) and raciness (roasted jalapeños) is what you'll spoon out. The final addition of fresh cilantro and a drizzle of vinegar focuses the whole experience: This is just what most Americans wish they were getting when they open a jar with that ubiquitous "salsa" label. Made with plum tomatoes, your salsa will have a more homogenous texture — just right for using the salsa as an ingredient in other dishes. Because round tomatoes give a looser texture, choose them when you want a condiment to set on the table.

Active time: 25 min Start to finish: 45 min

"I had a wonderful dinner at the Ligonier Tavern in Ligonier, Pennsylvania," writes Heather McCarthy of Pittsburgh. "The starter — an artichoke dip — stands out most in my memory. Any chance that chef David Cassler would share his recipe?"