Poultry

Mangoes are used two ways in this Indian dish — grilled with the chicken and tossed into rice.

This tortilla casserole is a great holiday dish to prepare when you want to use up leftovers. Miguel uses shredded leftover turkey as well as whatever vegetables remain from the holiday feast. It is a reliable dish for brunches or luncheons, paired with a seasonal salad. The tangy tomatillo sauce in this dish can also be used in recipes for other chilaquiles as well as Enchiladas Verdes. Though often referred to as "green tomatoes," tomatillos are members of the gooseberry family.

If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce — a blend of chiles, spices, and chocolate — was created by the European Catholic nuns of Puebla to honor a visiting bishop. There are no shortcuts to making a true Mole Poblano: It takes time and patience to develop the layers of flavor that make this sauce fit for royalty. Miguel adapted the restaurant's recipe from one he learned from Diana Kennedy. At Fonda San Miguel, this mole is served with chicken and rice and as a sauce for enchiladas. It is also wonderful on roast turkey and pork.

Thickened with peanuts like some Veracruz sauces, and made with the classic Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy modern-day meal.

Chicken legs, with their moist, succulent dark meat, are ideal for many cooking methods. For a last-minute dish that's abundant with the flavors of spring, we roast them with thyme, garlic, and lemon.

There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai, "were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we do here, cuts down on marinating time.

Enjoy generous portions of this low-calorie dish from Red Mountain Spa's executive chef Chad S. Luethje.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. These fragrant birds, glazed with a Persian-inspired sauce, are delicious paired with the Swiss potato pancakes called rösti. However, if you're not making them for Passover (or if you're Sephardic and don't avoid rice on this holiday), you could go a more traditional route and serve them over basmati rice flavored with nuts and dried fruit.

Frico are Italian cheese crisps that make a fun garnish. Typically sprinkled atop osso buco, gremolata is a mix of parsley, garlic, and lemon peel.

This play on osso buco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.

Toss and broil: Charred peppers and red onion bring color and sweetness to workaday chicken breasts.

Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring.

Chinese fermented black beans are a bargain—the small amount here packs a pungent, salty flavor that complements the sweet, garlicky sauce for the wings.

The cabbage and carrots in this dish supply 126 percent of your daily vitamin A, key to maintaining healthy eyes.

Using goat cheese and nonfat ricotta skims fat, not flavor.

Protein-packed chickpeas and feta satisfy you for hours; bell pepper offers immunity-enhancing vitamin C.

If four people eat a mix of light and dark skinless meat, you'll have enough leftovers for two more meals. Bonus: Your oven does all but 10 minutes of the work.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.