Poultry

Carbonnade is a Belgian beef stew flavored with beer, onions, and brown sugar. We’ve substituted inexpensive chicken thighs. Serve over egg noodles.

The sandwiches can be refrigerated one day ahead (chill the chicken and spinach before assembling).

In these spectacular cocktail-ring-proportioned bites, the date purée gives surprising depth to the silky richness of foie gras. Add pomegranate seeds—a gorgeous garnet crown—for a burst of sour-sweet juice and a little crunch.

The rich, intense flavor base of this traditional Malaysian dish comes from the rempah, or curry paste, that is made from scratch and infused into the oil before cooking the remaining ingredients. This recipe uses whole chickens that have been broken down into 10 pieces (2 drumsticks, 2 thighs, 2 wings, and 4 breast pieces each). If you're not comfortable cutting up a chicken yourself, you can ask your butcher to do it or buy chicken pieces.

These hand-formed sausage patties, seasoned with holiday spices, might just be the beginning of a new tradition at your house.

This one-pot dinner has lots of things kids love—chicken, peas, and rice—while saffron gives the medley adult appeal.

Test kitchen director Ruth Cousineau, who developed these recipes, says, "For a big dinner, you must include soup. Just don’t make it heavy." Here, she's created a chicken broth infused with the aroma of ginger and cardamom. Petite savory flans, studded with tender chives, lend a light creaminess to each mouthful.

Chicken soup is an automatic crowd-pleaser, but this Mexican-inspired tortilla soup does the classic one better. Homemade broth is key here, providing a base for brown rice, black beans, and chunks of sweet potato. Cooling pieces of avocado play off of a warm, earthy undercurrent of chipotle chiles.

For this interactive dinner, use a camping or induction burner at the table, or just get cozy around a warm stove. As the broth cooks the chicken and vegetables, it becomes a flavorful homemade soup.

In Turkish cookery there's a distinctive group of dishes known as güveç, which take their name from the earthenware pot in which they are cooked—in the same way that the tagine does in Morocco. In rural Anatolia the cooking pots may be sealed and buried in the ashes of a fire to cook slowly overnight—or, only slightly less romantically, in the local baker's oven. If you don't have a clay pot, a heavy-based cast-iron casserole dish will serve almost as well. Güveç dishes encompass all sorts of meat or poultry cooked with legumes, vegetables and fruits. My addition of star anise is not remotely Turkish, but it adds a wonderful layer of aniseed flavor. This güveç is spicy with a lingering sweetness, so serve it with a light salad or braised wild greens. A dollop of yogurt would also be delicious. Sucuk is a spicy Turkish sausage and can be found in Turkish or Middle Eastern butchers and some specialist delis.

This recipe is perfect for a family reunion or any large summer gathering. If your party is being held at a park, be sure to bring charcoal, a chimney starter, oil for the grill grate, and a sturdy grill brush. These chicken breasts cook quickly, but let the coals burn down to medium-hot to cut down on pesky flare-ups.

The restaurant switches up this dish from time to time, substituting scallops or foie gras for the duck. The lentil puree would also be a great accompaniment to chicken or pork.

Easy to make ahead, this dish is great served hot or at room temperature.

Also great made with ground lamb.

In a clever switch, a zucchini blossom stands in for the traditional sage-leaf topping. A terrific dinner-party dish.

Under the weight of a second skillet, the "pressed" chicken releases its fat and juices into the pan and ends up cooking in all that sumptuousness. The result is almost unbelievably moist meat. Adding the quick-cooked vegetables and the spicy perfume of marjoram completes what is sure to become a go-to recipe in your dinner arsenal.

While traditional couscous with its exotic spices is the stuff of cold winter nights, I love that the same spices—ginger, turmeric, cinnamon, and cumin—can make a cool couscous salad that's perfect on even the sultriest days. My favorite go-along is grilled chicken, but the salad is also good with grilled fish. When I've got leftover couscous, I spoon it onto a bed of lightly dressed greens, surround it with slices of tomato (and sometimes hard-boiled eggs), and call it lunch.

Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery rice noodles and tender duck, its skin crisped under the broiler. When roasting the duck, be careful not to overcook it—you don’t want it to dry out and become stringy.

Soybeans replace potatoes in this clever take on skordalia (a garlicky Greek dip). It's perfect with the grilled chicken.