Poultry

If you aren't counting calories, add some crushed baked corn tortillas to this soup just before serving.

Traditional accompaniments like coleslaw, baked beans and brown bread are ideal with the Vermont-style chicken; afterward, enjoy gingersnap cookies crumbled over vanilla ice cream or frozen yogurt.

An old-fashioned and versatile dish. Serve it over split hot biscuits (or toasted English muffins) for brunch or over egg noodles for a comforting simple dinner.

A sophisticated dish from chef Roy Breiman of The Restaurant at Meadowood in the Napa Valley. If you can't find duck breasts in your area, purchase two whole ducks, and ask the butcher to remove the breasts for you. Freeze the leg-thigh portions for another use.

Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.

A crowd-pleasing standard gets a makeover with ground turkey instead of beef; sautéed vegetables and sun-dried tomatoes add flavor. Round out the meat loaf with the mashed potatoes, some green beans and dinner rolls. Pour a dry white or light red wine.

Can be prepared in 45 minutes or less.

This hearty stew was inspired by the flavors of Spain and Portugal. Because it can be made ahead, it's a perfect dish to enjoy after a day of skiing or other winter play. Offer the stew with some crusty bread and a chilled bottle of Sauvignon Blanc. Follow with the curly endive salad. For dessert, serve a seasonal fruit tart from your favorite bakery.