Poultry

In this recipe adapted from Charmaine Solomon's Complete Asian Cookbook, ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.

Clementines take the place of oranges in this variation on the French classic duck à l'orange. Borrowing the "twice cooked" approach from Chinese cuisine, we braise the ducks first for tender, unctuous meat, then roast them in a hot oven to crisp the skin. Part of the secret in getting duck skin crisp lies in successfully separating the skin and fat from the meat, which helps to drain off some of the fat.

Healthy bonus: Fiber, vitamin C, and potassium from bell peppers; lycopene from red pepper and ketchup (this recipe has less than half the sugar of the typical store-bought kind)

Cooking the garlic inside the skin not only saves time but also mellows the harshness of its flavor and results in tender cloves that can be peeled easily. Squeeze the cloves out of their skins and eat them with the chicken and the bread.

Kia Ly Dickinson of Miami, Florida, writes: "This fragrant soup is so good you will be freaking out. It can be served hot or cold, with rice. The recipe is an ode to my homeland, Vietnam, and I'd like to share it with my new friends in America." This recipe calls for fresh lemon verbena, but you can substitute 1 stalk of fresh lemongrass if lemon verbena is unavailable. Both ingredients are sold at specialty produce markets, but lemongrass is also sold at Asian markets and some supermarkets, so it may be easier to find. If using lemongrass, discard 1 or 2 outer leaves, then thinly slice lower 6 inches of stalk. Finely chop, then sauté along with chiles and garlic.

Throughout the season, quail is always on the Highlands menu. We stuff them with ham, tasso, chicken liver, foie gras, crawfish, or corn bread. Our quail come from a farm in South Carolina, but most butchers or specialty markets sell semi-boneless quail, ideal for stuffing. (Editor's Note: The recipe below is for four quail, enough to serve two people as a main course. If you are cooking for more people, chef Stitt recommends that you prepare two quail for each extra person and adjust the other ingredients proportionally.)

Because Gruyère is somewhat salty, use unbrined roast turkey in this dish. Also, and old-fashioned turkey gravy (no cider or soy sauce) will enhance the gratin best.

You'll need metal turkey-lacing pins (sold at supermarkets) to secure the roulade. Because they grow up to be portobellos, crimini are sometimes labled baby bellas. They are often sold in 6-to 8-ounce containers.

No rolling required: Here the tortillas are layered with the filling (New Mexico-style) so that each person gets a neat stack. Rewarm the turkey in broth or water in the microwave, or in a skillet on the stove.

The milder flavor and softer aroma of Turkish bay leaves are preferable in this dish.

For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its pure flavor and because it dissolves quickly.

These are especially good when made with leftover grilled turkey.