Poultry

Cooking time may vary, depending on the thickness of the chicken. Check for doneness.

Editor's note: The recipe below is from Perfect Parties, by Linnea Johansson.

These wings are great to gnaw on while you're diligently grilling the main course and sipping a cold one, as my Basque friend Juan Riesco often demonstrated to me. The level of heat is up to you—the Tabasco is your fuel. Serving Suggestions:
These are excellent "tapas"-style appetizers. Serve them at a large cocktail party along with some other Mediterranean-inspired appetizers.

While the Buffalo salmon<\a> is busy hogging all the sauce, what's the chicken left to do all by its lonesome self? Here, it cozies up with ever-so-sweet scallions for some much-needed TLC that manages to be both new and familiar.

Pretty protein-rich bites by Jarett Brodie, chef at FR.OG in New York City.

This soup from Tien Dinh at Pho, in Las Vegas, delivers vitamin A.

Xiao Fan's spicy sauce will transform not only this steamed chicken but also plain rice, noodles, tofu, even grilled steak. The sauce can be doubled and leftovers chilled for a week. To reheat, add a bit of broth or water and simmer for about a minute.

All sorts of English terms have made it into the Indian culinary lexicon. This is what's called a chicken "roast."

Travel editor William Sertl took a weeklong boot-camp course at The Culinary Institute of America in Hyde Park, New York. For this classic French dish, students were taught how to sauté the chicken on one side—without touching it—until it's golden, before turning it only once. The pan-sauce lesson that followed yielded a simple, elegant cloak for the very juicy chicken.

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . This is the basic recipe for beer-can chicken. The origin of this recipe has as many stories as there are grill cooks. The one I like best goes something like this: A barbecue pit master had been drinking beer—the officially sanctioned barbecue-circuit beverage—all day when he realized that he was going to need to eat something if he was going to last all night and into the next morning tending his slow-cooked barbecue. So, he opened his rig (a smoker-grill that is large enough for several whole hogs) and set his beer down on the cooking grate to get something small to cook from his cooler. He picked up a chicken and put it on top of his half-full can of beer without noticing what he was doing. He looked for his beer, couldn't find it, and popped open another one without a second thought. That is, until he opened the grill an hour later and, lo and behold, perched on the grates of his rig was the first beer-can chicken! Regardless of the story, it is truly the best chicken you have ever tasted!

Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Once you understand the technique of grilling chicken pieces, it will be easy for you to add your favorite rubs, marinades, and sauces. I recommend grilling chicken pieces over an indirect heat so that the chicken is cooked on the inside and golden brown on the outside at the same time. Cooking over direct heat can create a raw interior and a burned exterior—especially if you put the barbecue sauce on too soon.

Topping the chicken with pancetta slices before roasting adds a rich flavor.

Turkey is native to Mexico; it was a staple in the Mayan diet. I first sampled pavo en sac kol at Los Almendros in Mérida. This recipe was inspired by Rick Bayless.

This is a traditional Tuscan method—bricks weigh down the butterflied chicken, resulting in even, quick cooking and crispy skin (you'll need two bricks for this recipe; wrap them in foil). If you don't have bricks, a cast-iron skillet will do the trick. Ask your butcher to butterfly the chicken for you.

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.

This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms

The secret to making this dish so stunningly delicious is duck fat. Puréeing the sauce emulsifies the fat, which, along with the moist duck meat, adds an irreplaceable element of richness.