Lime

Serve with sweet potato or root vegetable chips. The sweet potatoes can be cooked in a microwave in just 10 to 12 minutes.

Pat O'Brien's famous French Quarter bar in New Orleans gave birth to this libation, which became so popular that a special glass was created to contain it.

This is a great marinade for chicken fajitas, fish, or shrimp. I seal everything in a Ziploc bag, place it in the refrigerator, and marinate for 2 to 4 hours, to ensure that the flavor soaks in. Remove from the refrigerator 30 minutes to 1 hour before grilling.

I fell for this soup on a trip to the Yucatan Peninsula, where it is a mainstay. It’s light and refreshing—a tasty first course that whets the appetite without ruining it for the main event. It’s a smart way to go if you’re serving heavier fare, such as Cheese Enchiladas with Chile Gravy (page 152) or Fiesta Chiles Rellenos (page 145) for a main course.

Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.

Sweet summer corn is the best. You can make variations of the cilantro butter with different herbs and use lemon juice. If the corn isn't too sweet, add a little bit of maple syrup to the butter.

A straightforward stovetop braise makes this savory chicken just right for a weeknight. A little chipotle chile powder (left over from Pork Spice Rub ) gives the chicken a spark of heat, while lime juice and cilantro bring freshness to the cooking liquid. Serve this with Warm Herbed Coriander Rice Salad and your meal's complete.

Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.

Pineapple helps give this Asian salad a perfect balance of hot, salty, tangy, and sweet.

Japanese breadcrumbs and shredded coconut give these shrimp a crispy, crunchy crust.

Fiber-rich bulgur and protein-packed shrimp in this mix will keep you full for hours—but it takes mere minutes to make.

This refreshing yet rich northern Thai soup is called tom kha gai. It is quite easy to prepare, and much of the flavor comes from the garnishes stirred with the soup after it is cooked: the fresh lime juice, the chiles, the cilantro leaves, and the nam prik pao, a roasted chile curry paste that can be bought in most supermarkets. The Thai red curry paste, fish sauce, and canned coconut milk called for in the ingredient list are all sold in the international aisle of the local supermarket, or you can try to get all the Thai ingredients called for through the fun, online Thai supermarkets at www.importfood.com and www.templeofthai.com.

Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini.

One cute cocktail contains only 7 grams of sugar—including the candy cane. Sip and stay sleek!

While visiting Lima, Peru, food editor and stylist Paul Grimes, who developed this recipe, ate a dish called "hot ceviche."Inspired by the playful concept, he tried something similar in the test kitchen.

My editor, Peter Gethers, insisted on only one thing when he asked me to write this book: that I include the recipe for these pancakes. The ricotta causes them to burn more easily than other pancakes, so you need to cook them over medium-low to medium heat. If there are any pancakes that don't need maple syrup, these are them.