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Makes 2 cups

1 habanero chile

¼ cup minced yellow onion

2 heaping cups finely diced ripe (but not mushy) mangoes

¼ cup honey

½ cup white wine vinegar

2 teaspoons salt

Wearing latex or rubber gloves, slice the stem off the habanero. Slice open and, with a sharp knife, remove the membrane and seeds and discard. Mince the habanero. Place in a nonreactive saucepan with all the remaining ingredients and bring to a boil, stirring to dissolve the salt. Decrease the heat and simmer, uncovered, for 5 minutes.

Pour the salsa into an airtight container and let cool to room temperature, then seal and refrigerate. The relish is ready to eat right away and will keep in the refrigerator for up to 1 month.

Variation: Mango and Habanero Salsa Cruda

For quick, fresh salsa cruda, combine the habanero, 1 white onion (as opposed to yellow), and mango in a bowl with the juice of 1 lime. Taste and adjust the salt as needed, then refrigerate for 1 hour to let the flavors develop. This salsa tastes best within a day of being made.

Cilantro-Jalapeño Sauce

We have Mexico to thank for the tangy flavor combination of cilantro, jalapeño, and lime, although this sauce complements all types of cuisines. Pair it with crispy appetizers like the Chickpea Cakes or Indonesian Corn Fritters, or serve it alongside the Indian Spiced Scrambled Eggs. Try pouring it over grilled chicken or fish for a zesty finish. Serve this sauce in the first hour after blending, when its color is brightest.

Makes approximately 1 cup

2 cups fresh cilantro leaves

1 or 2 jalapeños, ribs and seeds removed and coarsely chopped

2 tablespoons honey

3 tablespoons freshly squeezed lime juice

1 tablespoon olive oil

Salt

Combine the cilantro, jalapeño, honey, lime juice, and olive oil in a food processor or blender and blend until liquefied. Taste and season with salt. If you prefer more heat, add another jalapeño and blend again.

Cucumber Yogurt

From Greece to India, a variation of this condiment is a standard accompaniment to most meals. It’s a versatile recipe to have in your arsenal, as it lends a light richness to grilled chicken or fish, bean soups, and almost any dish of Mediterranean origin. Try adding a little minced garlic, currants, raisins, fresh dill, or lemon juice. If you can’t find fresh mint, use dried.

Makes 2 cups

½ cucumber, peeled, halved, and seeded

5 fresh mint leaves

2 cups plain yogurt

Salt and freshly ground black pepper

Thinly slice the cucumbers and squeeze them to press out the excess water. Mince the mint leaves. In a small bowl, combine the cucumber, mint, and yogurt. Season with salt and pepper.

Watercress Mashed Potatoes

Watercress (see image at end of recipe) gives these mashed potatoes a peppery bite. They are a perfect accompaniment to fish, chicken, and mushroom entrées. Try serving them with the Grape and Ginger–Glazed Chicken. If you have leftovers, add hot stock to make a warming soup. Alternatively, whisk in milk or cream and serve as the classic cold potato soup vichyssoise.

Makes approximately 5 cups

Salt and freshly ground black pepper

1 bunch watercress, coarsely chopped

1 leek, green and white parts, minced

3 tablespoons unsalted butter, at room temperature

4 cups Yukon Gold potatoes, peeled and cut into 1-inch dice

3 tablespoons olive oil

Season a pot of cold water with enough salt so that it tastes like seawater. Bring to a boil, add the watercress and leek, and blanch for 1 minute, then shock in cold water. Using your hands, squeeze out as much water as possible. Pulse the watercress, leek, and butter in a food processor until puréed, 30 seconds to 1 minute.

Put the potatoes in a pot and cover with cold water. Add a dash of salt, bring the water to a boil, and cook until the potatoes are tender when pierced with a fork, about 5 minutes. Drain, and push the potatoes through a ricer or mash them in the pot. Fold in the olive oil, then the puréed watercress and leek. Season with salt and pepper.

Sautéed Leafy Greens

I like to eat leafy