Chicken

The wasabi powder, which can be found in the spice aisle or Asian foods section of most supermarkets, gives the crust a spicy kick. Serve with: Packaged Asian rice pilaf enlivened with a bit of lemon peel, and green beans sprinkled with sesame seeds. Dessert: Tapioca pudding.

It's believed that this stew — called mafé or maafe — originated among the Bambara people of Mali. Active time: 1 hr Start to finish: 2 1/4 hr

Make this almost entirely ahead (up to two days), and simply reheat before serving. Crusty bread and a salad round out the main course. Serve Sauvignon Blanc alongside.

Active time: 30 min Start to finish: 1 hr

"While traveling in the Northern California wine country with friends," writes Stephen Carkeet of Merced, California, "we ate dinner at Zin Restaurant & Wine Bar in Healdsburg and had one of the best meals I can remember. Chef Jeff Mall prepared a wonderful chicken dish he called 'coq au Zin.' It was a winner." A taste — and word — play on the classic French dish coq au vin, this time made with red Zinfandel. At the restaurant, this is served with creamy mashed potatoes.

This recipe makes great use of rotisserie chicken, available at most supermarkets.

The chilies add lots of flavor and a little heat.

(Tony Tan's Laksa Lemak)

The colorful kebabs feature the popular Greek flavors of mint and oregano. Serve them over rice or with pita bread.

Broil slices of packaged polenta to go with the chicken. Round out the main course with an arugula salad and chunks of crusty whole wheat Italian bread. For dessert? Brownies topped with vanilla gelato drizzled with sambuca.

An adaptation of a classic Northern Italian dish, spezzatini di pollo al pomodoro e vino bianco (chicken sautéed with tomato and white wine). Serve sautéed broccoli rabe and a crusty ciabatta alongside. What to drink: Barbera or Italian Chardonnay.