Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes. Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saut potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes...

Put 1 cactus paddle, flat side down, on a work surface. Scrape horizontally from narrow base of paddle toward wider end with a vegetable peeler or knife to cut off thorns and brown spots. Dethorn paddle on other side in same manner, then trim all around edge. Repeat with remaining paddles, then cut paddles crosswise into 1/4-inch-thick slices. Blanch cactus in a 6- to 8-quart pot of boiling salted water until just softened, about 1 minute...

Make chili:Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée.Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt...

Simmer chile in 2 cups water in a 1- to 2-quart saucepan, uncovered, turning over once or twice, until softened, 15 to 20 minutes. Transfer chile to a cutting board and discard cooking liquid. When cool enough to handle, stem and seed chile, then carefully peel off skin in large pieces and reserve. Transfer chile pulp to cleaned saucepan and add sugar, 1/2 cup raspberries, a pinch of salt, and remaining cup water...

Make sauce:Put oven rack in middle position and preheat oven to 400F. Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool...

Preheat oven to 300F. Heat oil in heavy large pot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter. Add onion, red bell pepper, and jalapeño to drippings in pot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes. Stir in garlic and sauté uncovered 1 minute...

Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt...

Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chilies. (Can be prepared 1 day ahead. Cover; chill.) Melt butter in large nonstick skillet over medium-high heat. Add cumin seeds and stir until fragrant, about 1 minute. Add onion and sauté until almost tender, about 6 minutes...

Heat oil in heavy large pot over medium-high heat. Add chorizo; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill...

Position rack in center of oven and preheat to 425F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro...

Using hands, gently mix first 8 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties. (Can be made 1 day ahead. Cover; chill.) Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer patties to plates. Top with avocado slices and Lime-pickled Red Onions. Serve, passing salsas alongside...

Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt. Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side...

Whisk fresh lime juice, 2 tablespoons olive oil, 2 tablespoons sugar, chopped fresh cilantro, and minced serrano chilies in small bowl until sugar fully dissolves. Let sauce stand 1 hour at room temperature to allow flavors to blend together. Season sauce to taste with salt and pepper. (Chili-lime sauce can be made 8 hours ahead. Cover and refrigerate. Bring sauce to room temperature before using.) Prepare barbecue (medium-high heat)...

Preheat oven to 425F. Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil. Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes...

1. At least 1 hour before grilling, soak wood chips in enough water to cover. 2. For sauce, in a 1-1/2-quart saucepan, combine ketchup, corn syrup, white vinegar, brown sugar, onion, mustard, Worcestershire sauce, garlic, black pepper, hot pepper sauce, cumin or chili powder, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until thickened, stirring occasionally. 3...

Coat a 9-inch pie plate with nonstick cooking spray. Set aside. In a medium mixing bowl stir together chicken or turkey, corn, and chili peppers. Spread mixture in prepared pie plate. In the same bowl stir together eggs and milk. Beat in flour, salt, and black pepper. Pour over chicken mixture. Bake, uncovered, in a 400 degree F. oven for 25 to 30 minutes or until top is set and lightly browned...