Cilantro

This recipe originally accompanied Grill-Roasted Brined Turkey with Anaheim Chile Salsa Verde . This beautiful, mild-flavored green salsa may be served heated or at room temperature. For the brightest green color possible, add the cilantro just before serving.

Using a marinade like this one is a good way to add flavor and richness to food without adding too many calories. Serve the tuna with steamed rice, and offer Japanese beer or iced jasmine tea to drink.

If you can't find jícama-a sweet, crunchy root vegetable eaten raw-use English-cucumber rounds or put the crab mixture in a bowl and serve it with tortilla chips. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

When you want to put on the "dog" but not the fat, try this colorful salad.

If the four-inch tortillas used at Café Iguana in Denver, Colorado, are hard to find, the standard five- to six-inch ones also work, or they can be trimmed to the smaller size.

This recipe can be prepared in 45 minutes or less. Packaged Near East tabbouleh mix, available at most supermarkets, is a good source of bulgur, but we don't use the accompanying seasoning pouch.

We tried this recipe with several brands and varieties of beans, and Goya's small white beans held their shape the best.

(Fish with Moroccan Seasoning) The fragrant blend of seasonings called chermoula can be used for meats and poultry as well as fish.

Doña Tomasa and other Oaxacans often thin their guacamole with water to make a dipping sauce. Sometimes a little cream or milk is added as well.

Chiles Anchos Rellenos de Atún con Papas This is more sweet than spicy, because the chiles are softened in brown sugar and vinegar before stuffing.

Adapted from Mnemba Island Lodge

Steve Delaney, West Chester, Pa.
"My recipe reflects the Caribbean influences in the foods of Miami, where I lived for many years."