Chipotle

This Latin-inspired combination of flavors works well with smoky grilled pork, and the crispy cumin crust is complemented by both the heat and sweetness in the salsa. These thick-cut chops taste just as good cold — if there are any left.

The sauce would also taste great with pork tenderloin.

Using adobo sauce in this lively egg dish adds a subtle smoky flavor without the hassle of roasting and cleaning fresh peppers. Plus, the recipe includes a nifty method for softening tortillas.

Though they're a nod to the classic pairing of cooking greens with a ham hock, these gently bitter greens have several important differences: Because they are blanched rather than braised, they hold their intense color; bacon crumbled over the top, rather than cooked with the greens, retains its crispness; and smoky chipotle gives the dish an alluring heat.

A dollop of chipotle-cherry whipped cream adds a sweet and spicy note to purchased brownies.

The sauce for the steaks is an earthy and spicy combination of shiitake mushrooms, Gorgonzola cheese, and chipotle chiles.

Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you. WHAT TO DRINK: Sam Adams Cream Stout has a malty sweetness that's just right.

Broiling tomatoes and onions concentrates their flavor in this spicy salsa that's good any time of the year.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.

Spicy, smoky, and sweet, this would be a great side for grilled pork tenderloin.

There's depth, subtlety, and just the right amount of heat here. Start preparing this dish one day ahead since the chicken needs to marinate overnight.

Forget placing the avocado pit in your guacamole — unless you like how it looks. It doesn't stop the dip from turning brown.

Chipotles ("chi-POTE-lays") are red-ripe jalapeños that have been smoked and dried. Chipotles canned in the sauce called adobo take the sweet heat in a more piquant direction.

We started out with half the amount of corn chips but increased the quantity because we love their addictive crunch in this Southwest-influenced salad.