Keto

This recipe adapts traditional Indian tandoori cooking for a barbecue. The chicken needs to marinate overnight, so start this one day ahead.

When buying green beans, look for the skinniest ones—they have the best texture. Offer plenty of crusty bread, and open a bottle of Cabernet Sauvignon to go with this hearty main-course salad.

Drained nonfat yogurt—rather than mayonnaise or sour cream—provides the creamy texture. Start making this dip a day ahead, and try it with apple or pear slices.

Try a glass of Rioja and some crusty bread with this lovely autumn dish.

Offer a colorful side of steamed broccoli with slivers of red and yellow bell peppers and a lemon dressing. Finish lavishly with chocolate pecan pie à la mode.

Marjoram's full flavor does all the work in this incredibly simple recipe. Serve with crusty bread to soak up the delicious juices.

Serve this intensely flavored curry — made with Thai red curry paste and coconut milk from the supermarket's Asian foods section — over steamed jasmine rice. A side salad of bean sprouts drizzled with Asian salad dressing would be a cooling accompaniment; follow it with mango slices.

Oven-roasted red potato chunks sprinkled with chives; steamed and buttered baby carrots; and a limestone lettuce salad would be good accompaniments to this elegant main course. Finish with a strawberry-rhubarb pie from the bakery.

Add rice or soft oriental noodles, and this becomes a quick supper. Look for wasabi powder and sesame oil in the Asian foods section of the supermarket.

Serve this entrée with steamed white rice and warm pita rounds.

Lemongrass lends a delicate flavor to this simple roast chicken from Market. Begin marinating the chicken one day ahead.

We've substituted Cornish game hens (which are much easier to find) for the squab used at Gary Danko in San Francisco. At the restaurant, the squab is stuffed with a mixed-grain pilaf. We suggest serving this with couscous or rice pilaf.

This custard makes a perfect one-dish brunch, lunch, or supper, especially when paired with a green salad. Active time: 40 min Start to finish: 1 1/2 hr

The heat in fresh poblano chiles varies considerably; you may want to use more than one in this dish if they are not too hot. The sautéed vegetables can sit at room temperature for several hours before serving.

Adobo — a paste made with chiles, spices, and vinegar or sometimes citrus juice — is a flavoring agent found throughout the Spanish-speaking world. This variation with paprika and rosemary serves as the seasoning rub for the meat.

Active time: 20 min Start to finish: 25 min