Mango

If rice pudding is getting a little too comfortable, try our version with fresh pineapple, mango, and papaya. Active time: 20 min Start to finish: 30 min

In Thailand, mangoes often appear on the table for dessert — served both on their own and incorporated into a sweetened sticky rice. If you can't get your hands on really good mangoes, you'll find that canned mango purée delivers the best flavor for this ice cream. However, many canned brands taste like peaches, so we recommend Ratna brand, which uses Alphonso mangoes, an Indian cultivar renowned for its bright orange flesh and very intense flavor. Ka-Me brand is a runner-up — the recipe will work fine, but the color and flavor will not be as intense. Active time: 45 min Start to finish: 17 3/4 hr (includes chilling and freezing)

For those who've found the consistency of okra unappealing, there are secrets to keeping it crisp and toothsome: Don't cut into the pod when trimming the stems and don't overcook it.

This smooth sorbet can be made without an ice cream machine.

Ginger and sesame lend an Asian accent.

Serve with: Warm corn tortillas, Spanish rice, and grilled zucchini. Dessert: Fresh coconut cake from the bakery.

Aam Lassi I guarantee that even if you think you don't like yogurt you will love this shake. Combined with mangoes and blended until frothy, lassi is always refreshing, not just at mealtime. The bubbly froth subsides when lassi stands awhile, so whip it again in the blender or whisk it just before serving.

Canned mangoes are excellent in this dessert if ripe fresh ones are unavailable. Use a drained (1-lb 14-oz) can of mango slices in syrup. If the canned fruits you buy are Alphonso mangoes (our favorite variety of mango), add an additional 1/2 cup cream.

Active time: 25 min Start to finish: 45 min

This recipe can be prepared in 45 minutes or less. Halibut steaks and pork tenderloin are two of our favorites with this fiery side.

This salad is as versatile as it is delicious. We loved it with squid and with shrimp. Add a loaf of crusty bread, and you've got a complete meal. Active time: 20 min Start to finish: 20 min

This recipe for chiles en macedonia combines ingredients from three states—Jalisco, Colima, and Michoacan. It came from the late Juan Diego Michel, who taught in Billy Cross's schools in Napa Valley and PuertoVallarta. The dish was a favorite of the Michel family in Jalisco, where, in his younger days, Juan Diego had his own restaurant and used the recipes from 200 years ago that had been passed down to him. To Cross, he was a Mexican-cooking mentor.

Colossal shrimp make a stunning presentation, but jumbo shrimp will also be pretty.

This recipe was created to accompany <epi:recipelink id="12400">Pork Tournedos with Blackberry Gastrique and Mango Salsa</epi:recipelink>.

To make the nori rolls in this recipe we used a bamboo sushi mat*, available at the sources noted below. Alternatively, a 9-inch square of heavy-duty foil can be used.

France's classic flourless chocolate cake is a perennial favorite on dessert lists. Ours has a trendy tropical garnish of mango and crystallized ginger and is served warm.