Easy

"Batido." This pretty little word is well known all over Latin America and to many in South Florida as well. A sweet and frothy fruit milkshake, it's as varied as the currently available fruits in season. Guanabana, mamey, atemoya, coconut, cherimoya, banana, tamarind and many others—all contributing their gorgeous colors and enticing fragrances! Put the pulp of any tropical fruit or fruits in an electric blender with a little ice, a splash of milk and hit the blend button. Moments later, in a frosty glass, a delicious, healthy, delectable fruit smoothy is waiting for you. The buttermilk is my own addition. If you like the tangyness of sour cream ice cream or crème fraîche you will like this as well. If not, you can omit the buttermilk and go the standard batido route. It's all good.

"Hey. Hey. I'm Frank, the Conch Salad Man. I'll sell you the world's best conch salad!" He was holding a huge white pickle bucket brimming with his conch salad. With no more explanation than that, he reached in and gave me a paper cup full. I tipped back a mixture of finely diced conch, tomatoes, red onions, Scotch bonnets, bell peppers, celery, citrus juices and herbs. The flavors of the sea were in there, too. Living in Key West was my culinary university; I never needed more formal training. The place was filled with honest, in-your-face flavors that came from the Cuban, Bahamian and African-American residents and wanderers who passed through. I didn't move to Key West to re-invent the cuisine—I came to find a home. In the process, I found a path to both. In this recipe, you will taste the foundation of each.

Pico de gallo, also known as salsa Mexicana, has become a common sight on tables in the U.S. and it's easy to see why. The mixture of raw, chopped ingredients improves just about any meal with its lively acidity, lip-tingling heat, and crisp texture. This version is a riff on the classic that swaps lemon for lime to great effect. Whenever I take a bite I have a heretical thought: This is so delicious that maybe we Mexicans should use only lemons!

This is the Mexican equivalent to the American grilled-cheese or turkey sandwich, an everyday treat you throw together with what's left in the fridge. In Mexico, that's beans, cheese, and salsa. Though molletes are available in restaurants, they're definitely best made at home, when you can make sure to properly butter and toast the bread, add the right amount of beans and cheese, then melt that queso under the broiler.

Another fantastic substitute for soupy beans, these pack a punch, which is just the thing for tortas. The chile powder should be reduced by half if serving these beans as a side dish.

Virtually every tortería serves this torta, split hot dogs griddled and tucked inside bread. Instead of ketchup and relish, you dress your dog with all the typical torta condiments. Good old yellow American cheese provides another melty flavor and texture. It's not diet food, that's for sure, but it sure is delicious.

Tapioca, like semolina, is one of those things that a school kitchen could have turned you off for life. I couldn't eat it for years, having been force-fed it at primary school aged six, with tinned jam, as it oozed like frogspawn out of the bowl and I wept and retched. For years I had the same malicious feeling toward beets and mashed potatoes, which were instant and came in lumpy granules. My teacher and I had a silent war every lunchtime; a war that eventually came to an end after my parents removed me from the school. Made to your own wont, in your own kitchen, tapioca is ambrosial, and worth being a grown-up for, as is semolina. This could also be a pudding, not a breakfast, just don't serve it with dog food–like tinned jam. Try a lovely homemade compote instead.

Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.

With a tropical flair really sweetens things up. Chop fruit in advance; assemble day of. Done!

With a savory salad. Dress kale a day ahead; toss at the table.

Way to warm up the room—especially if it's spiked.

These udon noodles with chicken and scallions come together in under 30 minutes.

Russets are ideal for latkes. Their high starch content means you won't need flour to bind the pancakes. The result? More potato, and a crunchy (not cakey) texture.

These peel 'n' eat chestnuts are truly finger-licking delicious. Make sure to score the nuts deeply so that the peels will open as they roast.

A light and flaky puff pastry crust is what makes this pot pie the ultimate. It's a great way to turn leftover chicken and veggies into a whole new and delicious dish.

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

The classic technique of covering simmering vegetables with a parchment-paper round (known as a cartouche) yields perfectly moist, evenly cooked pieces.

Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.

The best—and easiest—brownies you'll ever make. This recipe belongs in your repertoire.