Quick

To fry the fish-and-chips, you will need a deep fryer or a large stockpot.

If your toddler doesn't want the toast part, give him a more finger food–friendly bowl of cooked, unmashed beans. Four-star chefs wait all year for the same privilege.

Buttery chunks of avocado, little hits of radish heat, and a simple, lemony vinaigrette make this salad a crisp and refreshing balm.

Common in Latin American cooking, this orange oil infuses dishes with instant depth and quite often with their signature golden color. We've made three times the amount you'll need for the yellow rice with pigeon peas because annatto oil is also called for in our recipes for arroz con pollo and Ecuadoran potato cakes with peanut sauce .

Salsa verde cruda This all-raw salsa can be thrown together in just ten minutes. And because it's made with tomatillos rather than tomatoes, it's less sweet and more refreshing than the more familiar red salsa. (We also think it's more interesting for topping Mexican dishes such as huevos rancheros or for eating with tortilla chips.)

Breakfast, lunch, dinner—this recipe (known in Mexico as migas) is the all-in-one answer for leftover tortilla chips. A light crunch and the punch of chorizo makes it irresistible any time of day.

This fresh-tasting Cuban dish attests to the terrific quality of canned octopus that is now widely available. However, if you can't find octopus, feel free to substitute two cans of tuna packed in olive oil.

Skirt steak is delicious served plain, but since you can get such fantastic South American flavor out of these basic pantry items, why not embellish it?

Yuca, also called cassava or manioc, is a staple of many Latin American cuisines. This traditional Cuban preparation brings together yuca's mild flavor and starchy texture with a piquant citrusy garlic sauce. Simple and delicious, it will quickly become a staple of your kitchen as well.

Flameado! Igniting the tequila in the skillet not only impresses onlookers—it also burns off the alcohol, leaving behind nothing but the spirit's famous bite.

Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a bright, lively flavor that will make you realize these greens are more versatile than most people think.

You'll use this mixture to sweeten all three gelati. But the syrup is also useful for sweetening iced tea, fresh fruit drinks, and flavored cocktails.

Juicy scallops are rich in selenium, a mineral that protects cells from disease-causing damage in the body.

One serving packs more than two times your requirement of vitamin C.

Burger bonanza: Lean protein satisfies you; the salsa and bun add fiber.