Poultry

When shopping for a chicken, look for the organic seal. An organic chicken will be juicier than one that's conventionally raised. In this recipe, the chicken is butterflied for quicker cooking.

There will be very little fat in this stock, so there's no need to skim it.

This recipe is a fun alternative to the heavier dishes that tend to make an appearance at Super Bowl parties. A few variations can be made to this salad as well: Make it Buffalo style by tossing the chicken in a little hot sauce just after you've fried it. You can also vary the cheese (by using goat or Feta) and other salad ingredients (like lettuce type) according to taste. Freezing the cheese will make it firmer and much easier to grate.

The duck needs to marinate overnight, so be sure to begin at least one day ahead.

When a meat is "potted," it's usually preserved beneath a layer of fat or made into a paste such as shrimp paste or deviled ham. Miss Lewis, however, merely cooked the birds in an iron pot on the stove. She gives the option of roasting in the oven, and that's what we did because it plays up the contrast between the rich, tender, moist dark meat and the crisp skin. Miss Lewis would never waste any part of such a luxurious bird, so she chops up the livers and adds them to the bread stuffing, which may look unprepossessing but is actually delicious. This is a simple, elegant meal, so treat yourself to a wonderful Bordeaux.

Canned coconut soups are full of distinct Thai flavors such as Kaffir lime leaves and galangal (a gingerlike root). They lend great depth to this surprisingly easy meal.

Anchovy paste might seem like a strange addition here, but it's a handy ingredient that can perform amazing feats even when used in tiny amounts.

The overnight marinade means you just have to pop these deliciously sticky drumsticks in the oven when you're ready. It also means that they're packed with classic Asian sweet-and-sour flavors that appeal to younger palates.

My friends Renée and Carl Behnke are consummate hosts and gourmands, and fried chicken is one of their favorite dishes to offer a hungry crowd. Renée's secret for an amazingly crispy and crunchy crust, which is now mine (and yours), is to let the chicken rest in flour as the oil heats. I have adapted her recipe, giving it an Indian twist. Indians (like many southern Americans) love buttermilk, so it's natural to use it as a liquid for the overnight brine. I add spices to the brine and flour coating to give the chicken an extra hit of flavor.

Editor's note: The recipe and introductory text below are from Alice Waters's book The Art of Simple Food. This especially satisfying one-pan dish is delicious served with soft polenta, mashed potatoes, or shell beans. Good choices for the green olives are unpitted Lucques or Picholines.

Roasting the turkey under foil for the first 1 1/2 hours infuses lots of moisture and flavor into the bird.

Prepare the giblet gravy while the roasted turkey rests.

The chicken cooks quickly. Check often so that it doesn't overcook

The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Ananda spa in India. Darjeeling tea and herbs, including star anise, cinnamon, and ginger, flavor the smoked duck breast, which is served with nutrient-packed pears, sweet potatoes, vegetables, and blueberries. If you are watching calories and cholesterol, take a small portion of duck and fill the rest of your plate with the veggies and fruit. If you are following an Ayurvedic diet, the experts at Ananda recommend this for vata and pitta doshas. Be sure to start this recipe one day ahead.

Broiling the tomatoes adds rich flavor to the sandwich. This recipe can easily be cut in half. For convenience, use your favorite tomato sauce.

Not your typical chicken pot pie. Cumin, cinnamon, and paprika add an aromatic spiciness, which is balanced by briny green olives and sweet golden raisins.

An intriguing, rich, and spicy soup with West African roots.