Chicken

Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic, write: "We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country."

This dish makes delicious use of the warm spices prevalent throughout island cooking. The chicken needs time to marinate, so start the recipe ahead.

Guava and sautéed mango add subtle sweetness to this elegant dish. What to drink: A crisp, dry white wine with tropical fruit notes, like Pinot Gris.

Why resort to takeout? This spicy coconut sauce, brimming with stewed tomatoes, is a wonderful way to make weeknight chicken tempting again.

Homey and old-fashioned, this comforting dish can be on the table in a flash, thanks to store-bought rotisserie chicken and biscuits made with self-rising flour.

Cornish hens have a distinctive, delicate flavor that can be easily overpowered. Perhaps surprisingly, the extroverted combination of olives and capers doesn't drown out the meat, but gives it an unexpectedly earthy and savory quality.

Editor's note: The recipe and introductory text below are from The Skinny: How to Fit into Your Little Black Dress Forever by Melissa Clark and Robin Aronson. Dressed with roasted red peppers, olive oil, mustard, and garlic instead of the usual bland mayonnaise, this chicken salad packs a punch. It's great made into a sandwich for lunch at the office. Or if bread isn't on your menu, serve the chicken salad on a bed of greens tossed with a little olive oil and sprinkled with salt.

A comfort classic meets a bar-food favorite. WHAT TO DRINK: Pabst Blue Ribbon, an old-school brew that's enjoying a cult revival, is a light and refreshing foil for this rich dish.

Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.

Here, rhubarb becomes a sweet-tart stuffing and sauce for roast chicken. Serve with steamed jasmine rice.

_Opor Ayam, Java, Indonesia Editor's note: This recipe is adapted from James Oseland's book _Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore. It was originally accompanied by Lemongrass-Scented Coconut Rice and Lemongrass-Shallot Sambal and was part of an article by Oseland on Indonesian cuisine. A gorgeous coconut-milk curry from Java, Indonesia, perfumed with lemongrass, ginger, cinnamon sticks, and ground coriander. It's one of the benchmark dishes by which Indonesian home cooks are judged. If a young cook's opor ayam is as rich and delicate as it should be, she's well on her way to becoming skilled in the kitchen. The dish is a perfect showcase for a high-quality free-range chicken. A whole one, cut into small, bone-in serving pieces, will yield the best results, though whole chicken parts can be substituted without compromising the dish's taste. Daun salam leaves, the dried seasoning herb prized in Indonesian cooking, helps give this dish its unique aroma. I've often seen bay leaves listed as a substitute for daun salam in recipe books. While bay leaves have an aggressively mentholated taste, daun salam are subtle, with a faintly foresty flavor. The only thing the two herbs share in common is that they are both green leaves that grow on trees. Omit daun salam leaves if you're unable to find them.

Piquillos are sweet Spanish peppers with a rich, full flavor.

Start this early in the day or the night before. Chilling the chicken uncovered for several hours makes the skin crispy when roasted.

This easy main-course soup is great on its own or with toppings, such as tortilla chips, avocado, and sour cream.

Chicken thighs are a natural for braising because they stay nice and juicy. Plus, the dark meat is a good counterpoint to the sweetness of peas and the slight acidity of the artichokes.

Nori, or sushi paper, can be found in Asian markets and health food stores.

This hearty stew is brightened by a sprinkling of lemon peel and chopped fresh parsley.

What to drink: Andeluna 2004 Reserve Merlot from Argentina ($23), with spice aromas and plum and blackberry flavors.