Chicken

Can be prepared in 45 minutes or less.

Great with egg noodles or mashed potatoes.

Active time: 15 min
Start to finish: 15 min

This comforting dish is infused with the flavors of a traditional bouquet garni enhanced by celery leaves, and the filling of the pie is more brothy than that of most versions.

Helena Seefranz of Rockaway, New Jersey, writes: "My mother, Ethel Lang Kelemen, was born in Hungary. She taught my older sister and me how to prepare many Hungarian dishes, but my favorite is chicken paprikas. I hope you enjoy this recipe as much as my family does."

The wasabi powder, which can be found in the spice aisle or Asian foods section of most supermarkets, gives the crust a spicy kick. Serve with: Packaged Asian rice pilaf enlivened with a bit of lemon peel, and green beans sprinkled with sesame seeds. Dessert: Tapioca pudding.

It's believed that this stew — called mafé or maafe — originated among the Bambara people of Mali. Active time: 1 hr Start to finish: 2 1/4 hr

Make this almost entirely ahead (up to two days), and simply reheat before serving. Crusty bread and a salad round out the main course. Serve Sauvignon Blanc alongside.

Active time: 30 min Start to finish: 1 hr

"While traveling in the Northern California wine country with friends," writes Stephen Carkeet of Merced, California, "we ate dinner at Zin Restaurant & Wine Bar in Healdsburg and had one of the best meals I can remember. Chef Jeff Mall prepared a wonderful chicken dish he called 'coq au Zin.' It was a winner." A taste — and word — play on the classic French dish coq au vin, this time made with red Zinfandel. At the restaurant, this is served with creamy mashed potatoes.