Chicken

Cuddle up with comfort food that's — gasp! — healthy.
Soothe your carb-craving soul without the guilt. This chicken pot pie delivers comfort at a fraction of the salt and fat of the traditional variety.

The spice girls: Susan Feniger and Mary Sue Milliken, chefs and co-owners of Border Grill in Santa Monica and Ciudad in Los Angeles (who gained fame as the stars of the Food Network show Too Hot Tamales). What you'll love: The sweet and spicy flavor combination. "The taste of the mango and the serrano pepper had my mouth watering for more," one taster said.

The spice girls: Susan Feniger and Mary Sue Milliken, chefs and co-owners of Border Grill in Santa Monica and Ciudad in Los Angeles (who gained fame as the stars of the Food Network show Too Hot Tamales). What you'll love: The sweet and spicy flavor combination. "The taste of the mango and the serrano pepper had my mouth watering for more," one taster said.

Eastern expert: Ming Tsai, chef-owner of Blue Ginger in Wellesley, Massachusetts, star and creator of the show East Meets West With Ming Tsai on the Food Network. What you'll love: The fresh and healthy idea of combining raw greens with pasta. Said one taster, "I'd never thought to do that before, but I'd do it again."

The French prince: Jean-Georges Vongerichten, executive chef and co-owner of Jean-Georges, Jo Jo, Lipstick Cafe, Mercer Kitchen, and Vong in New York City. What you'll love: No-mess cooking — just wrap the chicken and vegetables in foil, then bake and serve. Our taster says it all: "Super easy and very delicious."

This version of the classic salad shows why it is a favorite across America.

Grilling a whole chicken cuts down on prep time and makes for a dramatic presentation. A purée made from fresh herbs, garlic, and chile spread under the skin of the bird keeps the meat moist.

If you like curries, you'll love this recipe. The sauce is rich with coconut flavor and redolent with spice. Don't be alarmed by the number of red chiles — these are mild.

The great thing about the marinade in this recipe is that the thick yogurt helps it stick to the chicken perfectly, so you get its full flavor in the final dish. Regular basting with ghee produces a tender, melt-in-your-mouth result.

Western stocks are loaded with aromatics and many Asian stocks include ginger. This simple stock has a pure chicken flavor.

Ideal for a picnic, these sesame-speckled chicken wings are so good, you'll be happy to lick your fingers clean.

Orange peel and juice can be substituted.

What to drink: Red wine that's both earthy and light — try a northern Rhône Syrah blend like Saint-Joseph.

The chicken and vegetables are strained out for a clear soup. If you'd like, save some chicken and vegetables to serve along with the matzo balls in the soup.

High-quality ingredients transform this salad into an extremely satisfying weeknight dinner.

Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara. To read more about Harumi, click here. Mushi Dori no Gomadare Salad Sesame sauce using the juices from cooked chicken is so easy to prepare. This style of dressing with sesame, gomadare, is very common in Japanese cooking and is used for both meat and vegetables. This particular chicken dish makes a lovely appetizer, but it also goes very well with cold noodles.

Start this dish at least 4 hours ahead. The chicken can also marinate overnight. What to drink: A delicate white wine with floral aromas, like Pinot Gris from Austria or Alsace.