Chicken

There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai, "were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we do here, cuts down on marinating time.

Enjoy generous portions of this low-calorie dish from Red Mountain Spa's executive chef Chad S. Luethje.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. These fragrant birds, glazed with a Persian-inspired sauce, are delicious paired with the Swiss potato pancakes called rösti. However, if you're not making them for Passover (or if you're Sephardic and don't avoid rice on this holiday), you could go a more traditional route and serve them over basmati rice flavored with nuts and dried fruit.

Frico are Italian cheese crisps that make a fun garnish. Typically sprinkled atop osso buco, gremolata is a mix of parsley, garlic, and lemon peel.

Toss and broil: Charred peppers and red onion bring color and sweetness to workaday chicken breasts.

Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring.

Chinese fermented black beans are a bargain—the small amount here packs a pungent, salty flavor that complements the sweet, garlicky sauce for the wings.

The cabbage and carrots in this dish supply 126 percent of your daily vitamin A, key to maintaining healthy eyes.

Using goat cheese and nonfat ricotta skims fat, not flavor.

Protein-packed chickpeas and feta satisfy you for hours; bell pepper offers immunity-enhancing vitamin C.

If four people eat a mix of light and dark skinless meat, you'll have enough leftovers for two more meals. Bonus: Your oven does all but 10 minutes of the work.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

An unusual pesto made from pistachios and cilantro gives the chicken Middle Eastern flavor.

Saltimbocca, an Italian classic, traditionally calls for veal — but tastes even better with chicken.

Look for panko in the Asian foods section of the supermarket.

Editor's note: The recipe and introductory text below are from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley. For more on slow cooking, click here. This simple chicken stew draws on the characteristic flavors of Provence: tomatoes, basil, olives, olive oil, and garlic. This dish was traditionally made in an earthenware casserole such as those produced in the Provençal town of Vallauris, located in the Alpes-Maritimes above Cannes. Vallauris has been home to producers of such casseroles for centuries and has been a pottery center in France since the nineteenth century.

Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

The jerk seasoning can be made a day in advance. The chicken needs to marinate for at least four hours and can sit as long as overnight.