Cilantro

Round out the main course with leaves of romaine lettuce topped with purchased guacamole and salsa; also offer rice pilaf. For dessert, spoon Kahlùa and chocolate sauce over coffee ice cream.

Veracruz-style mixed seafood is the centerpiece of a festive meal that's rounded out with rice and vegetables. To present it as pictured, mound the seafood salad over the Mexican Rice and surround with the Tricolor Vegetable Sauté . A piquant dressing is drizzled over the seafood and mixed into the rice.

Active time: 15 min Start to finish: 15 min

We decided to use sweetened flaked coconut rather than fresh coconut for this recipe because it not only saves time but enhances the overall flavor of the dish, adding a touch of subtle sweetness. Soaking the basmati rice strengthens the grains to prevent the rice from breaking down during cooking.

Manti The lamb will be easier to cut if it has been well chilled. Adding the salt to the filling just before forming the manti prevents the meat from curing.

Chalupas Poblanas de Pollo Look for tightly stacked tortillas in packs of 50 (they can be frozen). They are pressed tightly together to retain moisture and freshness and are available in Latino markets and some supermarkets. Delicious tortillas can also be mail-ordered from Maria & Ricardo's Tortilla Factory (800-881-7040). Other Mexican ingredients are available at Mexican markets and many supermarkets. Active time: 40 min Start to finish: 40 min

Active time: 15 min Start to finish: 40 min

White corn, cilantro and jalapeño chili give the classic Caesar a Texas accent.

Hens marinated in coconut milk, red curry paste and lemongrass are just one of the exotic dishes offered on the daily-changing menu at Bank. The chef uses guinea hens; we―ve substituted the more readily available game hens. Begin preparing this a day ahead.

Can be prepared in 45 minutes or less.

For those who've found the consistency of okra unappealing, there are secrets to keeping it crisp and toothsome: Don't cut into the pod when trimming the stems and don't overcook it.

Margaritas, crisp Mexican beer or sangria would be perfect with this dinner.

This salsa from Jane Butel's cooking school in Albuquerque, New Mexico is great with fajitas or as a dip for chips.

There will be enough of this delicious make-ahead soup for seconds or leftovers.

I devised this dish for a benefit party to aid my husband's chamber music group, Clarion Concerts. It was the middle of August, in the heart of the corn season. Keeping up the tradition of Indian migrants the world over, I find myself adapting Indian spices and techniques to the best of American ingredients.

Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious.

This is from Tabla, where it is served with tamarind chutney and pappadams, the savory wafers that accompany most Indian meals.

Serve with: Warm corn tortillas, Spanish rice, and grilled zucchini. Dessert: Fresh coconut cake from the bakery.