Poultry

"There is no typical tagine of Algeria—the country is too big, and the cooks are all too opinionated to agree on a typical dish," says Zadi. Still, this version epitomizes the spirit of Algerian cooking, with many flavors in perfect balance and no single ingredient overwhelming the others. And we found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination.

This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté. Leftover slices naturally make terrific sandwiches, but they're also wonderful panfried in olive oil.

It's delicious, but even better, it's deconstruct-ible. (You can remove any offensive elements for the kids without sacrificing your own dinner.)

Chicken thighs are an excellent choice if you're looking for big, meaty flavor that's easy on the wallet. Here, they're seared until the skin is golden-crisp and then roasted with the classic combination of lemon and oregano until juicy.

Typically a ceremonial dish, haroseth becomes an inspired stuffing—dark and sweet—for Cornish hens seasoned seductively with allspice, cinnamon, cumin, and paprika. The tender meat and haroseth taste wonderful splashed with the rich jus (the Sherry is a nod to Spain), but we love the extra dimension added by the bright salsa verde, too.

Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins.

Jasmin is a piece of work. Her single-word name only enhances her celebrity status. She's the chef/proprietor of her eponymous quintessential beach hut restaurant on the northern tip of Koh Phi Phi in Thailand. A tall, sexy native with long jet black hair and flowing silk dresses, she's as sharp as a razor blade and intimidating as hell. If you ask her a question, she stops, squints her eyes dubiously, and raises an eyebrow. She's the Queen Bee here. Her worker bees are the little barefoot gypsy kids who live on the beach, the happiest kids I've ever seen. They take her orders, serve her food, and assist her in effortlessly knocking out the freshest and most delicious Thai dishes around—her clientele buzzes in from every surrounding island. "Just bring us whatever you'd like" (I try to skip the questions). I'll kick back with a Singha and watch those iconic longtail boats pull up with ice crates of screamingly fresh local fish, and I'm eating perfectly executed delicacies fifteen minutes later. Here's a woman who is truly about abundance, joie de vivre, and a spirit so vibrant that it inspires everyone. A true domestic goddess. She graciously taught me this classic in her (outdoor) kitchen on the beach.

Gremolata is usually made with parsley, garlic, and lemon peel. Here, shallot replaces garlic, and tarragon and orange peel are added.

A lovely taste of spring.

Marinate the chicken overnight, then pop it into the oven the next day.

It is said that France is divided into three regions of gastronomy determined by the fat it uses for cooking. In the north, this is butter. In the southeast, olive oil. In the southwest, it is unquestionably duck fat.

In an uncertain world, everybody needs a truly excellent recipe for roast chicken, one that will never, ever fail you. This is it. And although basting the chickens seems like a chore, it will give them a beautiful burnished glow. Killing two birds with one stone—that is, cooking two birds together—provides dinner tonight and enough leftovers for three more meals. Saving both chicken carcasses for the stockpot (they can be frozen if desired) is key.

The gooey glaze on these chicken breasts evokes the festive flavor of dark, fruity sangria (without any resulting headache). Be sure not to use delicious yet bitter British-style marmalade; the recipe works much better with the sweeter variety.

No-boil lasagne noodles are a lifesaver: They can turn what's often perceived as a party dish into a practical weeknight supper—especially since you have the luxury of simply reaching into the refrigerator and pulling out the main ingredient: half a roast chicken. Leftover lasagne noodles are handy for crumbling into soup.

Roast chicken may be the epitome of comfort food, but a few little flourishes can make it the stuff of dreams. Here, porcini mushrooms infuse the bird with a woodsy aroma while soaking up all that golden chicken goodness; then they’re tossed with potatoes to serve alongside. Take advantage of the liquid left over from soaking the dried mushrooms to make a glaze, tempering its earthiness with honey and Marsala. Brushed on during the last minutes in the oven, it turns the bronzed skin into a much-coveted treat.

This time-honored example of kitchen thrift is ready when you are: Have it simmering away while you tend to another meal or are puttering around on a Saturday morning. Just looking at it in the refrigerator or freezer will make you happy, secure in the knowledge that you can put a terrific meal on the table in no time at all.

It's March, which feels like the longest month, and for many of us, it's still cold and dreary outside. Time to start fantasizing about sitting at a café table somewhere hot and dazzlingly sunnyéa Greek island would do nicely. These hearty sandwiches will take you there.

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte Cristo.

Here, chicken thighs and drumsticks roast on one side of a sheet pan while, on the other, a trio of tomatoes (plum, grape, and sun-dried) intensifies in flavor along with crusty potato and briny olives.