Anaheim Chile

Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.

The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.

This herby, peppery blend is used as a seasoning for many traditional dishes from Trinidad and Tobago.

A vibrant Thai sausage made with ground chicken, plus its spicy chile dip, from chef Parnass Savang of Atlanta’s Talat Market.

There’s a huge texture thing going on here with silky, smoky charred peppers and crisp, crunchy cucumbers.

This sauce is delicious with the chiles rellenos, but would also be perfect drizzled over enchiladas or added to your favorite chili.

A healthful take on chiles rellenos, this wonderful vegetarian entrée is baked, not fried

This version of Mexican seafood cocktail marries plump shrimp, sweet crabmeat, juicy tomato, smoky New Mexican chiles, briny olives, and creamy avocado.

Here is a recipe I adapted from the cooking of Kurt Gardner, a New York theater man of great culinary passions who has been contributing the dish to our home for years, usually in proportions large enough to feed boroughs. Rare is the month where there is not a frozen bag of this stuff in our freezer, ready to be deployed.

Every Southeast asian country has some variation of green papaya or mango salad. Since it doesn't taste like much (nice texture, though), it's all about the supporting cast as far as delivering flavor goes. And in this version there's such a big cast that you can lose one or two items and the salad will still taste real good. You can even lose the papaya (shhhh) and make it with all the other goodies. Just don't lose the fish sauce, palm sugar, lime juice, or chili—deal? LISTEN
Mayafra Combo, "Iffilah Ha-Ha"—Sonnie Taylor from Trinidad backed up by some Italian musicians. Beautiful vocals and a moving jazz-funk vibe to keep you dancing and cooking. DRINK
A tall glass of water a little cooler than room temp. Seriously.

I'll barbecue the hell out of a goat: get the whole animal on the grill or do up just the head or maybe the legs—whatever strikes my fancy. But the shoulder is probably my favorite cut to treat to hours and hours of gentle smoky caressing. This is party cooking, because (a) everyone will want some of this tender, spicy action and (b) though it takes a while to cook, you're only not sitting on your ass and drinking for, like, 10 minutes. The goat shoulder smokes for approximately seven hours. The smoking should be done in an indirect smoker (Texas-style chamber smoker). A temperature of 225°F to 250°F (a big variation, as smokers can be hard to control) should be maintained for 7 to 8 hours. The time variation is big, too, as there are so many smokers, and often backyard versions don't hold heat all that well. At a constant 250°F, it should not take longer than 7 hours, but an understanding of the variable types of equipment should be acknowledged. LISTEN
Idris Muhammad, Boogie to the Top—a fun, funky album. My favorite tune is "Bread" ("B-R-E-A-D, that's what I said!"). Dance with your goat! DRINK
Laphroaig, a couple rocks. Goat, chili, and smoky Scotch—there should be a song about this trio.

This is a classic Mexican soup that is brought to the table with a variety of serve-yourself garnishes.

Traditionally served with roasted small white potatoes (papitas de cambray) or white rice, this dish is a great representation of the European influence on the cuisine of the Gulf of Mexico. Add raisins and a pinch of cinnamon if you want some sweetness to contrast with the savory capers and olives; for a traditional take, garnish the fish with pickled jalapeños. Either way, a crisp white wine makes a lovely accompaniment.

You might think of this as a kind of indoor shish kebab, one that contains its own built-in sauce, a combination of yogurt and the juices exuded by the lamb and roasted vegetables. Serve with rice or pita bread. Other cuts of meat you can use here: beef tenderloin (filet mignon) or boneless chicken thighs (which will require a little longer cooking time).

If you’re accustomed to sweet corn fritters—even served with maple syrup—these are going to come as either a joyous revelation or a rude awakening. They’re just as crunchy, but spicy and mildly hot.

My mom was a veteran entertainer, and the Mexican décor of her home often influenced the menu. She insisted on doing things ahead and served a favorite casserole she called “sopa” at informal dinner parties. I never understood why she used the Spanish word for soup as the name of her casserole, but after browsing through several Texas community cookbooks, I discovered that a commonly used ingredient in a similar chicken tortilla casserole was condensed soup—cream of chicken, celery, or mushroom. Frankly, my inner chef’s code of conduct means I’d sooner come face to face with an ornery Texas longhorn than serve a casserole with a condensed soup base to my guests. But I remember loving my mom’s party sopa, and since she didn’t leave me her recipe, I created this meal-in-a-dish in her honor. I’ve nixed the soup shortcut, but I’m all for picking up a rotisserie chicken from the local market to ease the workload. Best of all, the casserole can be made ahead and refrigerated or frozen—on party day, just slide it in the oven.