Jalapeño

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

This recipe was created to accompany Grilled Ground Lamb Kebabs with Fresh Hot-Pepper Paste

Turmeric add color and chilies add heat to this superb side dish. Mound it in the middle of the Vegetable Stir-fry.

This recipe can be prepared in 45 minutes or less.

Pair this with a green salad for a light lunch.

This cool salsa is the ideal accompaniment for grilled shrimp.

Jalapeño and basil add zip to a classic dish.

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.

You can prepare this brightly colored dip up to two days ahead.

Use a cast-iron skillet or other heavy skillet to make this recipe. Serve the bubbling cheese right from the pan, and partner the whole meal with icy Margaritas.

Add chicken or pork to turn this side dish into a satisfying main course. Chopped roasted peanuts are a nice garnish.

This bright, piquant sauce is also delicious spooned over sautéed chicken, fish, or steak. This recipe is an accompaniment for Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce.

Pork fillet, or tenderloin, contains about as little fat and cholesterol as chicken. Available now in most supermarkets, it is tender and moist. In this recipe, the pork is marinated in honey, jalapeño peppers, and nuoc mam, the fish sauce of the Vietnamese, then grilled.

Grilled steak with late summer corn and a squeeze of lime juice. Sound wonderful? It is. Grilled potato wedges make a terrific side.