Chicken Thigh

Sautéed radishes give a nice kick to this dish, an easy version of fajitas.

These rolls are based loosely on b'stilla — a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

This recipe can be prepared in 45 minutes or less.

A low-fat sausage will work here, though it will not produce as flavorful a gumbo.

Do-ahead tips make this rendition of the Spanish classic perfect for entertaining.

Serve this delicious curried chicken dish with steamed basmati rice or Indian flatbreads.

Marinating the chicken in the yogurt mixture overnight tenderizes the meat and adds a delicious tang.

Serve this tasty, low-fat baked chicken with steamed rice and fresh pineapple slices for a complete meal.

This recipe combines the best of two classic New Orleans dishes — gumbo and jambalaya.

"My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch," writes Joyce Litz of Albuquerque, New Mexico. "At the time she didn't know how to cook, and learning wasn't easy — the place didn't even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry."

This variation on the Chinese classic incorporates jícama, which retains the crisp texture of water chestnuts even when cooked.

Steve Delaney, West Chester, Pa.
"My recipe reflects the Caribbean influences in the foods of Miami, where I lived for many years."

This recipe can be prepared in 45 minutes or less. Saltines and a salad of romaine, spinach and red bell peppers tossed with vinaigrette are all that’s needed to complete the entrée. Boston cream pie is just right for dessert.

Mole, a classic Mexican chili sauce, gets streamlined here. Chipotle chilies (available canned at Latin American markets and many supermarkets) add heat, while unsweetened chocolate provides subtle sweetness. Serve the stew in shallow bowls with steamed rice. Add an arugula, orange, and red onion salad and a basket of warm corn tortillas. For dessert, offer cinnamon-spiked hot chocolate and wafer cookies.

This is a dish you might be served in a café in the Middle East. It's simple and flavorful and makes a quick dinner; it's also great for a picnic.

This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes.

Here's an updated coq au vin that's from Fringale in San Francisco.

(Rouleaux de Poulet aux Kumquats, Sauce épicé) These spring rolls can also be made with duck instead of chicken.