Cilantro

If you can’t find Vietnamese coriander, you can use fresh cilantro.

Martha served this gazpacho over tomato aspic in a glass as a portable first course, but the gazpacho can also be served on its own.

The stock must be refrigerated at least 6 hours; make it 1 day ahead.

Steps 1 and 2 can be done up to 1 day ahead; refrigerate until ready to serve.

Cilantro’s pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeño in this delectable soup.

You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

Pineapple juice adds a taste of Hawaii to the slightly sweet yet spicy marinade in this dish, and chili garlic sauce adds a bit of Asian flair. Be sure to allow time to marinate the steak for 8 to 24 hours. The recipe makes enough for you to serve grilled steak tonight and have some left for Pacific Rim Steak Salad with Sweet-and-Sour Dressing (page 94) later in the week.

This dish is so scrumptious that even low-salt skeptics will be clamoring for a sample. You won’t have to spend much time in the kitchen, but remember to allow time for marinating.

Vegetables get plenty of smoky flavor when you grill them, so there’s no need to reach for the salt shaker. Feel free to pop some other vegetables, such as yellow squash and mushrooms, onto the grill, too.

Want a tasty new way to get vegetables into your diet? Try this eggplant and tomato side dish, which gets a flavor burst from chili powder and fresh cilantro.

Pesto with both Italian and Mexican touches turns simple grilled or broiled fish into a delicious entrée.

Quickly sear the fish fillets, then keep them moist by reducing the heat. Top them with a mild zing of jalapeño and a splash of fresh lime—that’s dinner in a snap!

This recipe from Georgeanne Brennan shows a classic way to cook in a tajine, layering flavors and food together for the slow, moist cooking. It includes the Moroccan sauce sharmula, which gives a spicy flavor and adds moisture to the fish during the cooking. You can make many variations on this dish, substituting chicken for fish or tomatoes and eggplant for artichokes.