Chicken

In a clever switch, a zucchini blossom stands in for the traditional sage-leaf topping. A terrific dinner-party dish.

Under the weight of a second skillet, the "pressed" chicken releases its fat and juices into the pan and ends up cooking in all that sumptuousness. The result is almost unbelievably moist meat. Adding the quick-cooked vegetables and the spicy perfume of marjoram completes what is sure to become a go-to recipe in your dinner arsenal.

While traditional couscous with its exotic spices is the stuff of cold winter nights, I love that the same spices—ginger, turmeric, cinnamon, and cumin—can make a cool couscous salad that's perfect on even the sultriest days. My favorite go-along is grilled chicken, but the salad is also good with grilled fish. When I've got leftover couscous, I spoon it onto a bed of lightly dressed greens, surround it with slices of tomato (and sometimes hard-boiled eggs), and call it lunch.

Soybeans replace potatoes in this clever take on skordalia (a garlicky Greek dip). It's perfect with the grilled chicken.

We've added an editor's note about broiling the chicken rather than grilling it. If you use regular skewers without decorations, feel free to skewer the chicken before you place it on the grill.

This recipe yields two extra portions for second helpings. The hens are brined for at least six hours, so be sure to plan ahead. To make things easier, ask the butcher to halve the hens for you.

Don’t worry if it looks like some of the Gorgonzola disappeared in the oven. It actually soaks into the chicken, keeping it moist and enriching its flavor.

Known as the Mexican green tomato, tomatillos supply vitamin A.

Celery—often dismissed as one of the produce world's poorest relations—contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.

This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.

Though they're quite irresistible right out of the oven, these moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they're also terrific cold or at room temperature

Since emigrating from Vietnam in the 1970s, Kia Dickinson has been generously sharing her incredible recipes with everyone she meets, including food editor Ian Knauer. This colorful mix of moist poached chicken, cabbage, carrots, and fresh herbs tossed with a wild, tongue-searing dressing is the quintessential summer salad—cool, colorful, and very fresh. When preparing this recipe, Dickinson uses the leftover poaching liquid to make rice.

Cherries, a good source of cancer-fighting antioxidants, add a surprising fruity flavor to this chunky classic from Conlan. Bonus: Walnuts provide healthy fats.

If you have trouble getting the chicken mixture to roll into balls, chill it for up to 30 minutes or add another 1/4 cup of crumbs.

Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.

Cremini mushrooms give added meaty depth to flavorful (yet inexpensive) chicken thighs in a rustic but light ragù.

This salad is easy because you begin with store-bought roasted chicken.

Dried guajillo chiles and New Mexico chiles can be found in some supermarkets and at specialty foods stores and Latin markets.

The sauce packs a great hazelnut crunch, and Madeira's nutty flavors bring it all together.

Stuffing the game hens before roasting them keeps the meat incredibly moist. Classic American ingredients—apples, cornbread, and fresh corn—make this a great recipe for a small Thanksgiving. But you may not want to wait that long before you try it.