Southwestern

Variations of this salad are often served on Christmas Eve in both old and New Mexico.

The crust of this tart is tender and quite crumbly.

This recipe can be prepared in 45 minutes or less. Serve the frittata with chunky salsa, and put together an avocado, jicama and red onion salad with cumin vinaigrette to have alongside. Melon wedges and pine nut cookies are just right for dessert.

Reinforce the southwestern theme with accompaniments like corn bread and a spinach salad with grapefruit segments and toasted pine nuts. For dessert, stir some cinnamon into sweetened whipped cream to dress up slices of chocolate pound cake. Can be prepared in 45 minutes or less.

Cumin flavors a variety of foods, including breads, in southwestern cooking. Make the dough for these rolls one or two days ahead, and let it rise in the refrigerator.

This recipe is an accompaniment for Cheddar Shortcakes with Corned Beef Hash.

The poblano chilies can be prepared one day ahead, and the vegetables can be chopped and sliced one day ahead and then refrigerated separately in resealable plastic bags. Then the whole dish just requires a few minutes of cooking time before serving.

"Since I moved from the West Coast to Santa Fe, I've been baking more quick breads because my recipes for yeast doughs just aren't the same without the sea air." Joan Nugent of Sante Fe, New Mexico. "A leftover can of coconut milk inspired this recipe for muffins. To guarantee that I always have something interesting for breakfast, I prepare extras and freeze them."

For an attractive presentation, mound the salad on shredded lettuce and garnish with tortilla chips. Warm corn muffins and thickly sliced beefsteak tomatoes round out this substantial menu, and sliced fresh peaches and brown sugar wafers make a nice light dessert.

If you prefer, use honeydew melon for an equally good salsa. Offer buttered new potatoes and sautéed spinach with the fish. Afterward, serve slices of pound cake with rum-soaked raisins and store-bought caramel sauce. Can be prepared in 45 minutes or less.

This recipe is inspired by a dish served at Bobby Flay's Mesa Grill, in New York City. The smoky heat of the chipotle chile and the potato's natural sweetness balance each other beautifully.

Bacon drippings add extra flavor to the dressing. Crumble some Gorgonzola cheese over the finished salad for even more punch. Serve with: Tomato soup with a dash of Tabasco and corn bread squares. Dessert: Brownies topped with coffee ice cream.

Chayote (often mistaken for a squash) is a fruit with a cucumber-like taste and texture. The sweet-spicy balance of this appetizer goes well with Sauvignon Blanc or beer.

A spicy spin on the classic side dish. Any leftovers make an excellent omelet filling when paired with turkey and Monterey Jack cheese.

[This salsa is a primary ingredient in the recipe for Red Chile Rice with Shrimp and Bacon.]

This innovative dish from Susanna Foo, the Philadelphia restaurant that takes its chef-owner's name, combines Asian and southwestern influences. Serve it with rice.