Jalapeño

A salsa this simple lives or dies by the quality of the ingredients—ripe avocado, luscious tomato, and a sweet, crunchy ear of corn. Most of my corn salsa recipes call for grilled corn. This one features the succulent crunch of raw corn to reinforce the sweetness of the fresh avocado.

At Mo Mo, chef Greg Malouf serves his b'stilla in individual portions, but we've opted to make a large pie designed to be served in wedges.

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.

Can be prepared in 45 minutes or less.

(Savory Stuffed Pastries)

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Chili powder and chopped jalapeño add a touch of heat to this smooth appetizer. Try sprinkling it with chopped red onion for some crunch and color.

Active time: 30 min Start to finish: 30 min