Chile

For indirect cooking on a charcoal grill, rake hot coals onto opposite sides before grilling; place a foil pan in the center to catch drippings. Set the turkey on the grates over the pan; grill, covered but with the vents partially opened.

To tone down the sauce for little mouths, omit some of the chiles.

These can be made up to 1 day ahead or frozen up to 1 month ahead. Bring to room temperature before baking.

Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking.

Brine-curing the pork makes it soft, tender, and juicy. The pork is cut into small pieces, so it only needs to be cured for 4 hours.

Brush on fish, chicken, and burgers.

Filet mignon can be prepared this way as well: Sear two 8-ounce steaks over direct heat for 3 minutes per side; grill over indirect heat until medium-rare, 5 to 6 minutes more per side.

Serve this dish with a platter of mixed garden tomatoes drizzled with olive oil and sprinkled with coarse salt.

Thai chiles are small, fresh red or green chiles, and are very hot. For a milder flavor, remove the seeds. You can substitute 1 fresh serrano chile. The flavors of Southeast Asia were the inspiration for these lean burgers, which are wrapped, Vietnamese-style, in lettuce.

You’ll need to make these onions at least 1 week in advance.

To reduce the fat, we eliminated the cheese and toasted the corn tortillas in the oven rather than frying them in oil.