Poultry

Parsnips, carrots, leeks and baby potatoes complement the chicken in this appealing one-dish supper. It's fun to begin the meal with a good old-fashioned relish tray--we like carrot and celery sticks, radishes and sweet pickles--and to end with a fresh fruit pie. Uncork a distinctive Sauvignon Blanc.

Turn your leftover turkey into a warming, crowd-pleasing chili for dinner tonight.

A delicious salad that can be partnered with some crusty bread to make a light main course. The recipe yields a generous amount of vinaigrette; if you have some left over, try tossing it with oriental noodles, dipping fried wontons into it or brushing some onto chicken breasts right before grilling them.

In the state of Yucatán in southeastern Mexico, lime soup is served on even the hottest days. The fresh taste of the cilantro and the sourness of the lime combine to give the soup plenty of zing.

The secret of making fried rice lies in the use of cold, cooked rice. Freshly cooked rice will only produce a sticky mess.

Watch how to prepare and carve your bird with our streaming video demonstration.

Pass warm biscuits, or stick with tradition and mound some cooked white rice in the center of each bowl of soup. For a nice go-with, toss shredded lettuce with artichoke hearts, sliced mushrooms and creamy buttermilk dressing. Stay with the southern theme by ending with pecan pie.

This recipe can be prepared in 45 minutes or less. For a side dish, serve couscous mixed with sautéed red bell pepper, carrots and dill. Buy a strawberry tart to finish.

Poussin à la Confiture d'Oignons Cornish game hens are a delicious and more readily available substitute for the guinea hens that the chef at Restaurant Hiély-Lucullus uses to prepare this. (Have the butcher quarter the hens and remove their backbones.) When in season, peaches are caramelized and served with this dish at the restaurant.