Lime

Authentic, fiery mole sauces from the southern region of Mexico take days to prepare. This is a relatively quick version of the chunky, spicy, and chocolatey, mole negro or “black sauce.” To experience the full flavors of peppers, native spices, and fresh chocolate, book a culinary vacation to Oaxaca, Mexico, the Land of Seven Moles, where you can explore a district known as the Trail of Chocolate. In the meantime, get fresh ingredients from your local farmers’ market. You can substitute jalepeños for the poblano chiles, but the dark dried ancho and mulato chiles are important to bring the sauce to its characteristic deep chocolate brown. This will make a large batch of sauce designed to thin and use for a meal, then freeze and thaw as needed.

To add lots of flavor and no fat to meats, rub them with a spice rub. Make the rub mild to extra-spicy, depending on the level of heat you like best. Use leftovers from this recipe for Flank Steak Burritos (page 186) or Cook’s-Choice Fried Rice (page 210).

While the steak is simmering, prepare instant brown rice to serve with the sweet and spicy sauce. Round out the meal with tossed salad or your favorite green vegetable.

To jazz up black beans and rice, add the exciting flavors of rich olive oil, tangy lime juice, and assertive garlic.

A colorful trio of fresh fruits, coupled with the spiciness of jalapeño pepper, enlivens the flavor of mild tilapia.

Orange marmalade brings a completely different taste to an already wonderful combination of seafood and citrus juices.

This pita wrap is bulging with vegetables combined with a lime and sour cream dressing.

This exciting, inviting fruit salad is especially delicious served with grilled pork or chicken.

As a first course or light dessert, this dish is a showpiece!

This sparkling drink is ideal as a refreshing spritzer for brunch or on a hot summer day.