The double kick of jalapeño Jack cheese and pickled jalapeño in these nachos enlivens leftover turkey.

Gem-like pomegranate seeds set against the green of the avocado and the snowy flesh of the pear cries out “Christmas.”

When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile.

If you find you’ve bought a melon that isn’t the greatest, use it in smoothies, daiquiris, or Margaritas. And don’t waste the seeds and juice—make melon seed aguas frescas....

Try to eat just one. A haute version of the favorite bar food, these bites resemble miniature chiles rellenos.

The inspiration for these burritos came from those at the Santa Fe Farmers Market, in New Mexico, where they are truly the early birds reward.

Thickened with peanuts and made with the Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy meal.