Serrano Chile

The Easter Bunny will get a kick out of these deviled eggs that are a little Mexican and a little Asian.

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.

Humitas Humitas, fresh corn tamales popular in Chile and other Latin American countries, are made using every part of the ears. Freshly grated kernels create a sweet filling; husks are used to form and tie the packages; and the cobs create a shelf on which to steam the humitas, imparting an extra boost of flavor. For more information about humitas.

Classic Mexican comfort food, minus most of the fat.

Protein-packed lean shrimp really satisfies.

Don't worry about the fat; it's mostly the healthy kind in the avocado. Mixing in fruits boosts this appetizer's fiber count.

Lightly blanched squid makes a simple and elegant salad with the tang of fish sauce and fresh lime juice.

Packed with peanuts and spiked with Thai curry paste, this chunky sauce nearly explodes with flavor and spice. Placed near the chicken satés or the crab-and-pork spring rolls, a bowl of it will quickly disappear.

This truly fabulous Vietnamese-inspired salad is the epitome of flavor synergy, combining sweet pineapple and fiery serrano with cooling cucumber and mint.

Cumin and time over the coals give these hearty thick-cut pork chops deep flavor. A spicy-sweet tropical salsa made with fresh pineapple balances the dish.

Grilling a whole chicken cuts down on prep time and makes for a dramatic presentation. A purée made from fresh herbs, garlic, and chile spread under the skin of the bird keeps the meat moist.

Cheera Thoren As cheera is hard to come by, we substituted red Swiss chard. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).

We found that 1 green chile was enough, but add more if you like things fiery.

We like to serve this fresh salsa with grilled fish, chicken, or pork, or as a dip for tortilla chips.

The longer you let the vinaigrette stand, the spicier the kick from the chiles. And we know the dressing calls for a lot of thyme, but we loved the result.

Macarrones con Crema y Queso Poblano and serrano chiles give a mild kick to this cheesy Mexican pasta.

Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.

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.