Tomatillo

As in many Mexican recipe names, there is a playful personification at work here: The eggs are "separated" by their salsas—one is topped with fiery red, the other with jealous green.

Charring the tomatillos, chiles, and garlic under the broiler before puréeing them concentrates their flavor and sweetness and gives the finished salsa a smoky essence.

When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile. The former is smoked and has a very distinct flavor.

You'll need a big glass bowl or a trifle dish to show off the salad to its best advantage. An accompaniment to Chicken Chili Verde .

Active time: 10 min Start to finish: 10 min

Tomatillos are the key ingredient in this alluring green sauce. They have an unusual and pleasant tartness that works well with a variety of dishes. I pair this mojo with a grand Fish in Foil . The sauce has the brightness of a lemon with the attendant complexity you'd expect of the other ingredients that go into making it.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Top these tostadas with guacamole.

This easy-to-make dip is also great as a topping for burritos and enchiladas. Can be prepared in 45 minutes or less, but requires additional unattended time.

In New Mexico, chili verde is prepared with lots of meat — and no beans. This recipe uses chicken, and you can make it spicier by adding jalapeño chilies. Serve it with the Layered Rice Salad and the Toasted Jalapeño Corn Bread .

Although this recipe doesn't produce the familiar-looking red chili--it's more green than red--it does turn out a chili that has become one of our staff favorites.

Great on its own or served alongside grilled fish, chicken or steak.

Poblano chilies (fresh green chilies), tomatillos (green tomato-like fruits), dried corn husks, and Masa Harina are found at many supermarkets and Latin American markets.

This recipe originally accompanied Grill-Roasted Brined Turkey with Anaheim Chile Salsa Verde . This beautiful, mild-flavored green salsa may be served heated or at room temperature. For the brightest green color possible, add the cilantro just before serving.

Jennifer Larson of Beirut, Lebanon, writes: "I had a fabulous lunch at Rosa Mexicano in New York. The warm chocolate cake with sweet tomatillo sauce really stood out. Can you get the recipe?" Chocolate labels can be confusing because there's no official distinction between semisweet and bittersweet. We tested this recipe using Valrhona (56%), which is labeled semisweet, Ghirardelli Bittersweet, and Lindt Bittersweet. We got the best result using Valrhona (56%), but if Valrhona is not available, we recommend Ghirardelli Bittersweet over Lindt Bittersweet for this recipe.

The chef serves this salmon over a salad of romaine hearts, artichoke hearts, radishes, green beans, cucumber, potatoes, celery, scallion, olives, tomatoes, and basil with a dressing of lime juice and olive oil.

Editors' note: In the recipe below we cooked our Thanksgiving turkey on a gas grill, but a 22 1/2-inch charcoal kettle grill will also work. Cooking times and results may vary, of course, according to the weather and type of grill. The gas grill we used had a thermometer, and at the lowest settings, the grill (with lid closed) maintained temperatures between 350°F. and 400°F. We did not stuff this turkey because when cooking on a grill it is difficult to maintain the steady temperature to adequately cook the stuffing. Instead, we baked our chorizo, roasted corn, and currant dressing in the oven. If you prefer to roast your turkey in the oven, follow the cooking instructions given in the recipe. We brined our turkey because we love the exceptional flavor and moistness that the method imparts to lean meats. If the brining process is too much for you to take on at Thanksgiving time (a 5-gallon bucket and an extra refrigerator come in handy), feel free to omit the step. Simply season the bird with salt and then cook as directed.