Poultry

Don't be intimidated by the amount of hot pepper sauce in the marinade; the chicken will pick up only some of the heat.

"Gelson's market here in Los Angeles has a fantastic variety of prepared foods in the deli," says Susan Baker of Los Angeles, California. "My mother, who doesn't have a Gelson's where she lives in Tacoma, would make a trip to Southern California just for their lemon chicken pasta. I'd love to surprise her with the recipe." This dish is best served either chilled or at room temperature. If you'd like to make your own pasta, our technique video will show you how.

This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.

Serve this over noodles or mashed potatoes.

(Crostini di Fegatini) Crostini means "little crusts," and in Tuscany, almost every meal begins with a platter of toasted bread slices topped with chopped tomatoes, olive paste or this all-time favorite spread made with chicken livers. Use thin slices of an Italian or French country-style loaf, and serve these crostini with the chicken liver spread on top, or just present the pâté in a pretty bowl surrounded by the toasted baguette slices. Salami and prosciutto would be delicious accompaniments.

This homey soup was inspired by a recipe from Maria, the nanny for Patrick's family. She served warm corn tortillas alongside.

When our executive food editor, Zanne Stewart, was growing up, her family spent summers in Michigan's Upper Peninsula. This recipe was inspired by a dish of chicken and dumplings she remembers well from those vacations.

This recipe makes lots of stock. Freeze any that's left over for another use.

The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Accompany the hens with a crusty garlic bread to mop up the sauce, and pour a light Chianti throughout the meal.

Can be prepared in 45 minutes or less.

Low-fat milk is the base for the cream sauce in this homey main course.

At '21' wild Scottish pheasant is served in season (November through January). The rest of the year, free-range farm-raised pheasant is offered.

Serve the chicken with steamed rice to soak up the delicious sauce.

Can be prepared in 45 minutes or less.