Roasted Poblano-Cheddar Soup. The charred poblano peppers add a spicy, smoky taste, and the cheese mellows out all of the flavors. This is a cream-based soup, and it thickens so nicely as it cooks. Top each bowl with a little more cheese and thinly sliced scallions, and serve it up with some warm, crusty bread.
Just when I thought I had tried every possible combination of pasta, I come across some new and delicious variation. This recipe, which can be found in Zarela's Veracruz, gets its green color not from some kind of pesto, but from poblano chiles. Though the Mexican variation might seem strange at first, I was surprised on recent trip through Mexico City and Oaxaca to find pasta dishes with such interesting sauces on so many of the menus.