Cilantro

Complement the entrée—and the Chinese theme—with rice, stir-fried snow peas, then pineapple sherbet topped with coconut.

This is one of the few recipes that works better in a microwave than a conventional oven. The mild-flavored squash gets its name from the fact that the interior, when cooked, separates into a glorious golden tangle of long spaghetti-like strands. That intriguing texture goes well with a Moroccan-inspired combination of supermarket spices. The larger the spaghetti squash, the thicker and more flavorful the strands.

These clams in garlicky broth were named after Bulhão Pato, a 19th-century Portuguese poet. Although his verses have been largely forgotten, the dish remains popular throughout Lisbon. Serve it as the first course of an elegant meal or as the main course of a light lunch.

"I'm only satisfied if my food looks as good as it tastes," writes Mikal Altomare of Albuquerque, New Mexico. "So when I set out to make something new, I combined carrots with cilantro, curry and apricot preserves for a side dish that is fresh, colorful, sweet and spicy."

Salsa Mexicana Variations of this fresh tomato-based salsa show up on restaurant tables all over Mexico, where it is called pico de gallo, salsa fresca, or salsa mexicana. The bright flavor of the salsa adds sparkle to anything it touches — quesadillas; grilled chicken, fish or steak; tamales; tacos; and, of course, tortilla chips. This recipe is an accompaniment for Crispy Pork with Avocado Salsa and Tomato Salsa .

Accompany the shrimp with grilled zucchini and yellow squash.

Look for Gold or Strawberry papayas. Their sweet flavor complements this tangy crab salad beautifully.

This recipe is an accompaniment for Crispy Pork with Avocado Salsa and Tomato Salsa .

This spicy-sweet salsa makes a delicious accompaniment to grilled pork, chicken, or duck.

María A. Alvarado-Gómez of Erie, Pennsylvania, writes: "I came to the United States as an exchange student, after spending the first 18 years of my life in Mérida, Yucatán. On school vacations I would go home and cook with my mother and sisters so that I wouldn't lose my touch. My mother was a skilled cook, and I was lucky to have learned at her side. Her food was so popular in our neighborhood that she sold portions of our daily meals to other families. With nine well-fed kids, she said we were her best advertisement. "I still take great pride in the food of my homeland. Yucatecan cuisine is known for its Mayan influence, and the essential ingredients we use — limes, spices, avocados, tomatoes, peppers — make for wonderful flavors. Now that ground spices are readily available and vegetables can be quickly chopped in a food processor, preparing traditional Mexican dishes is easier than ever." Fresh and lively, like a cooked ceviche.

This Vietnamese classic is usually made with top or bottom round beef, which is sliced and then marinated and grilled. We've adapted the recipe to use skirt or flank steak and made it easier by grilling the meat before slicing it.

Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.

(Adapted from The Keeper's House) Charmoula is a Moroccan fish marinade traditionally made with tomatoes, lemon, paprika, garlic, cumin, and cilantro.

Fish from the Mediterranean waters is put to a variety of uses in Tunisian cuisine, and a simple soup such as this one of the most common. It's flavored with an appealing blend of herbs, spices and citrus.

Thai cooking frequently makes use of cilantro roots; their flavor is more pronounced than that of the leaves.