Lime

Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic write: "We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country." This recipe is inspired by pescado con coco (fish with tomato, garlic, and coconut).

Ají ecuatorianoají ecuatoriano Served on the table as an accompaniment to soups, this fresh sauce gets its tart, vibrant flavor from the tamarillo (tree tomato), native to South America. A small red tomato can be substituted.

Encebollado de pescado This hearty stew combines simplicity with deep, distinct flavors.

This drink was featured as a Cocktail of the Month.

Editor's note: The recipe and introductory text below are from Andrew Irving's book, How to Cure a Hangover. For those who don't like alcohol the morning after. The Pussyfoot Cocktail contains all the old favorite juices and is a classic hangover cure.

This zesty cocktail is a customer favorite at Blue Ginger restaurant in Wellesley, Massachusetts. Chef Ming Tsai included the recipe in a special menu he created for Epicurious's Wine.Dine.Donate program.

The flavors of gravlax are used in a new and different way here. (For safety's sake, buy only the best-quality frozen fish, which may need to be ordered ahead.)

This recipe is adapted from Will Goldfarb, the innovative chef behind Room 4 Dessert (www.nyr4d.com), in New York City. Egg whites give this drink the body and Chambord provides a jammy punch that complements the berry undertones in this Chocolate-Cranberry Torte . For expert advice on pairing cocktails with food, click here.

What to drink: Roberto Santibañez recommends a Petite Sirah (a full-bodied, peppery red wine varietal) from L.A. Cetto in Mexico's Guadelupe Valley. Or try the Guenoc Petite Sirah from California's North Coast.

This recipe is adapted from Will Goldfarb, the innovative chef behind Room 4 Dessert in New York City. Egg whites give this drink the body and Chambord provides a jammy punch that complements the berry undertones in this <epi:recipelink id="108967">Chocolate-Cranberry Torte</epi:recipelink>.

This recipe is adapted from Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen (www.kathycasey.com/liquid_kitchen). This bracingly sweet-tart drink acts like a good Riesling, standing up to the sweetness of Butternut Squash and Apple Soup with Melted Blue Cheese . A sprinkle of nutmeg and a dash of cinnamony Angostura Bitters add layers of complexity to the cocktail and go beautifully with the flavors of butternut squash and apple. For expert advice on pairing cocktails with food, click here.

Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.

Tart, refreshing lime balances the richness of the chocolate.