Chicken

To begin, fill a platter with slices of bresaola and mozzarella, and also serve a warm salad of roasted peppers. The spinach, basil and ricotta puree and orzo with lemon peel are terrific with the chicken, as is a dry white wine like a Greco di Tufo. Dessert should have an Italian accent, too: Try slices of fresh pears topped with mascarpone and a warm walnut-caramel sauce.

Tame the heat with turnip greens and biscuits, then warm up again with hot chocolate topped with cinnamon whipped cream.

"I usually make way too much barbecued chicken and devised the following recipe for leftovers," says Louise A. Peterson of Brooklyn, New York. We tested this recipe with barbecued chicken and also with plain grilled chicken and found both to be delicious. You might even just buy a rotisserie chicken.

Have some roasted potatoes and broccoli on the side, then finish with decadent slices of chocolate layer cake.

Pack these sandwiches next to an ice pack to keep them cool and fresh as you travel to the picnic.

This recipe uses the fat and skin from about 4 chickens. You can save it up in your freezer over the course of time. For even more flavorful schmaltz, add a few cloves of garlic.

Active time: 45 min Start to finish: 45 min

Serve with: Potato and green bean salad.

Serve with: Yellow rice pilaf mixed with baby peas, and buttered steamed spinach.

Hens marinated in coconut milk, red curry paste and lemongrass are just one of the exotic dishes offered on the daily-changing menu at Bank. The chef uses guinea hens; we―ve substituted the more readily available game hens. Begin preparing this a day ahead.

For those who've found the consistency of okra unappealing, there are secrets to keeping it crisp and toothsome: Don't cut into the pod when trimming the stems and don't overcook it.

The chef uses Georgia quail in this dish; chicken works well and is easier to buy.

Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.

In keeping with the Greek flavor of this dish, James partners it with orzo, a rice-shaped pasta popular in Greek cooking.