Chile

This recipe was created to accompany Poached Loin of Lamb . Can be prepared in 45 minutes or less.

Pesto is, of course, a great sauce for pasta, and this topping is also good on steamed vegetables and grilled meats. Can be prepared in 45 minutes or less.

Poquitos are small, pinkish-brown beans indigenous to the Santa Ynez region. Dried pink beans are a good substitute.

Coffee beans soften the heat of the chile and bring out the other flavors in this paste-like marinade. You can also use the paste on chicken, as they do at Maroons, where this dish is served. Begin marinating the meat the day before.

Molasses combines with canned chipotle chilies to give the delicious salad its smoky, robust flavor. Begin preparing this well in advance so that the dried beans get the proper amount of soaking time.

This sauce can be prepared with yellow bell peppers instead of poblano chiles. Both sauces go equally well with the chicken-and they also complement each other nicely. So follow your mood: earthy poblano or sunny, sweet yellow bell pepper-or make half a recipe of each and serve them both. This recipe can be prepared in 45 minutes or less.

Active time: 15 min Start to finish: 45 min

From Ristorante Chianti, Geneva, Illinois.

A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.

Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.

Best served chilled.

A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.