Poultry

Ideal for a picnic, these sesame-speckled chicken wings are so good, you'll be happy to lick your fingers clean.

The perfume of dried spices combines with fresh cilantro to telegraph the taste of Morocco in an assertive rub that was made for the grill.

Orange peel and juice can be substituted.

What to drink: Red wine that's both earthy and light — try a northern Rhône Syrah blend like Saint-Joseph.

The chicken and vegetables are strained out for a clear soup. If you'd like, save some chicken and vegetables to serve along with the matzo balls in the soup.

Erin Franzman of New York City, writes: "After reading that duck was part of the Aztec diet, I put it in this simple, hearty tortilla soup for an unexpected, rich twist." Corn tortillas add both body and crunch to this filling dish. Try sliced avocado on top for a splash of cool, vibrant flavor.

High-quality ingredients transform this salad into an extremely satisfying weeknight dinner.

Although this turkey (or chicken) broth is time-consuming to make, it really does benefit from simmering on the stove for hours. The whole heads of garlic mellow into deep sweetness, giving the broth an authentic Italian flavor.

Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara. To read more about Harumi, click here. Mushi Dori no Gomadare Salad Sesame sauce using the juices from cooked chicken is so easy to prepare. This style of dressing with sesame, gomadare, is very common in Japanese cooking and is used for both meat and vegetables. This particular chicken dish makes a lovely appetizer, but it also goes very well with cold noodles.

Start this dish at least 4 hours ahead. The chicken can also marinate overnight. What to drink: A delicate white wine with floral aromas, like Pinot Gris from Austria or Alsace.

The chicken needs to marinate for at least four hours (or overnight), so be sure to start in advance. What to drink: Crisp, full-bodied white wine like Chablis or unoaked Chardonnay from California.

A quick dip in egg and matzo meal creates a light, crisp crust for this boastworthy fried chicken. The perfect foil? A refreshing salad of mesclun greens, baby artichokes, and asparagus enlivened with a smooth, dill-flecked vinaigrette.

There will be extra tamarind sauce: Drizzle it over vegetables, chicken, or fish; stir it into pilaf; or use it as a marinade.

What to drink: The same type of wine the chicken is cooked in — a dry Riesling from Alsace.

George Hendrix of Carbondale, Colorado, writes: "My family is usually in a hurry, so dinner has to be on the table fast. The stir-fry doesn't require much preparation and the oyster sauce gives it rich flavor, which means I don't have any trouble getting my teenage boys to eat the vegetables."

If you like chicken liver mousse, you'll definitely want to try this recipe, which uses a completely different method than most. Puréeing the chicken livers and then baking them in a hot water bath results in an extremely tender spread.

Better than anything you can get at your local takeout joint, this way of making the Chinese classic can be done in record time.