Chicken

Lime is a good match for red cabbage, and its acid keeps the color bright. Napa cabbage is a delicious alternative.

Grill the lettuce? Trust us, you'll make this dish again and again.

Frequent basting makes these chicken wings shine!

Carrot and celery sticks are traditionally served with Buffalo wings. You also can use ranch dressing as a dip.

This barbecue sauce is delicious and can be made ahead and frozen. To save time, you also can use your favorite prepared barbecue sauce; if it's too thick, add a little cider vinegar.

A shot of vinegar enlivens the concentrated sweetness of roasted parsnips—a perfect complement to simple roast chicken.

Despite the exotic name of this sandwich, you can get all the ingredients right at the supermarket. Liverwurst stands in for the traditional pork-pâté filling—the meatiness works beautifully with the sharp-flavored vegetables and fresh cilantro.

When shopping for a chicken, look for the organic seal. An organic chicken will be juicier than one that's conventionally raised. In this recipe, the chicken is butterflied for quicker cooking.

There will be very little fat in this stock, so there's no need to skim it.

This recipe is a fun alternative to the heavier dishes that tend to make an appearance at Super Bowl parties. A few variations can be made to this salad as well: Make it Buffalo style by tossing the chicken in a little hot sauce just after you've fried it. You can also vary the cheese (by using goat or Feta) and other salad ingredients (like lettuce type) according to taste. Freezing the cheese will make it firmer and much easier to grate.

Canned coconut soups are full of distinct Thai flavors such as Kaffir lime leaves and galangal (a gingerlike root). They lend great depth to this surprisingly easy meal.

The overnight marinade means you just have to pop these deliciously sticky drumsticks in the oven when you're ready. It also means that they're packed with classic Asian sweet-and-sour flavors that appeal to younger palates.

My friends Renée and Carl Behnke are consummate hosts and gourmands, and fried chicken is one of their favorite dishes to offer a hungry crowd. Renée's secret for an amazingly crispy and crunchy crust, which is now mine (and yours), is to let the chicken rest in flour as the oil heats. I have adapted her recipe, giving it an Indian twist. Indians (like many southern Americans) love buttermilk, so it's natural to use it as a liquid for the overnight brine. I add spices to the brine and flour coating to give the chicken an extra hit of flavor.

The chicken cooks quickly. Check often so that it doesn't overcook

Not your typical chicken pot pie. Cumin, cinnamon, and paprika add an aromatic spiciness, which is balanced by briny green olives and sweet golden raisins.

An intriguing, rich, and spicy soup with West African roots.

Serve with steamed rice to soak up the flavorful sauce.