Poultry

Look for the panko at Asian markets and in the Asian foods section of some supermarkets.

Rich, creamy, suave flavor is the hallmark of this terrine. The shallots create their own sauce, so this is best served on a plate rather than on a slice of bread.

Terrine de Campagne The straightforward character of this terrine reminds us of the words of Richard Olney, an influential American cookbook writer and editor who rusticated in the French countryside for almost 50 years. "A simple terrine," he wrote in his Simple French Food, "is never so good as when prepared in the easiest possible way, all of the ingredients of the composition mixed, pell-mell but intimately, together."

Think macaroni and cheese — only ten times better. This sophisticated version combines the nuttiness of Gruyère with the intense flavor of parmesan, juicy poached chicken, and a crisp, cheesy crust. If you're short on time, feel free to use cooked rotisserie chickens (see cooks' note, below). In that case, though, don't add salt to the sauce, as the stock made from the rotisserie chickens will already be salty.

More like risotto than pilaf, this dish is about relaxing with friends and sharing a six-pack. If you put in too much liquid, accept the inevitable and call it duck bog.

Classic Mexican comfort food, minus most of the fat.

This is the ideal way to prepare young chickens, since there are two safeguards against their drying out (always a risk with small birds). The herbed butter slipped beneath the skin melts, basting and flavoring the meat as it cooks; the gentle, indirect heat lightly chars the skin without toughening the meat. As a result, every bite is juicy and perfectly seasoned.

Splashes of lemon add a bright note to this simple chicken dish seasoned in the Provençal tradition with rosemary and garlic.

In this homey recipe, chicken is cooked with a thick creamy sauce. Kishk is traditionally eaten cold, but it's equally delicious warm.

Using roast chicken from the grocery store makes this recipe super-easy. Improv: Add sweet and crunchy accents by mixing a few chopped toasted pecans and some dried cranberries into the chicken salad. Instead of rolls, use crusty French bread or thick slices of sourdough bread.

As culinary director for Balducci's, Katy Sparks brought take-out food to a whole new level. Instead of the typical fried chicken and heavy potato salad, the market offers horseradish-crusted salmon and grilled fingerling potatoes with lemon. In this recipe she's taken the often-bland turkey burger to a higher plane, with the addition of tamarind.

There's depth, subtlety, and just the right amount of heat here. Start preparing this dish one day ahead since the chicken needs to marinate overnight.

Chicken fatigue? Turkey cutlets require little cooking time and provide a tender platform for a deliciously garlicky sauce with toasted almonds.

We started out with half the amount of corn chips but increased the quantity because we love their addictive crunch in this Southwest-influenced salad.

This spicy, smoky chicken is tailor-made for a large group of family and friends. And, since it's delicious served warm or at room temperature, your guests can eat it at their leisure.