Poultry

A Vietnamese-inspired soup for using up your Thanksgiving leftovers.

Larry Leichtman of Phoenix, Arizona, writes: "Thirteen years ago, I sold my business in Los Angeles and moved to Phoenix. One of the first things my neighbors discovered about me was that I love to cook. We get together often, and I'm usually the one in the kitchen. Being the cook means never having to do the dishes." Serve with crackers or baguette rounds.

Pomegranates are plentiful this time of year, and easy to juice; we found bottled pomegranate juice too sweet for this particular recipe.

A rustic one-pot meal that's similar to the classic French coq au vin. Two kinds of wild mushrooms add earthy flavor.

Pam Norby of Amery, Wisconsin, writes: "I'm originally from California, but my husband and I moved to Wisconsin so we could live in the country. We raise animals and grow most of our own fruits and vegetables. I like being able to just walk outside and pick fresh ingredients that don't take a lot of time to prepare. Serious grocery shopping is a long drive away, but thanks to the Internet, I can order just about any specialty food I want." Thin slices of cooked roast beef can stand in for the chicken.

Inspired by Eat Drink Man Woman A retired master chef in contemporary Taiwan makes elaborate Sunday dinners for his three increasingly uninterested daughters in this 1994 film. While the women carry on their busy lives, the chef discovers he is losing his sense of taste and finds solace in a new love.

It's very important not to use all white meat in this recipe — dark meat, which is higher in fat, has far more flavor, so look for ground turkey with at least 7 percent fat.

If you're making this entire menu, you'll want to brown the quail and figs before starting the eggs; then you can simply pop them in the oven when serving the first course.

Jennifer Janesko of Kansas City, Kansas, writes: "I had an amazing egg drop soup at the Canyon Ranch SpaClub at The Venetian, in Las Vegas. It had a slight kick of lemon and was perfect after a long night of blackjack. Could you get the recipe?"

In this version of gremolata, garlic is omitted and rosemary and orange peel are added to the traditional mix of minced parsley and lemon peel.

Plum wine is transformed into a sweet but tangy glaze for the duck. At the restaurant, house-made gnocchi is used in this delicious dish. Purchased butternut squash or mushroom ravioli is our easy alternative, and you can save another step by asking the butcher to cut up the ducks for you.

Charles Alfonso of Pittsburgh, Pennsylvania, writes: "One of my favorite local restaurants is Dish Osteria and Bar, a place I discovered a few months ago. The food is so good that I go back nearly every weekend. The best dish I've had so far is the duck with polenta and lingonberry sauce." The restaurant serves the duck with a side of rapini sautéed in garlic and olive oil.