Poultry

The recipe calls for purchased roasted chicken, which eliminates a step.

Also try the flavored mayonnaise on roast beef or ham sandwiches.

The following recipe calls for semiboneless quail. This means that the rib cage and backbone have been removed, but the wings and legs are left intact.

Steve Delaney, West Chester, Pa.
"My recipe reflects the Caribbean influences in the foods of Miami, where I lived for many years."

Chinese chestnuts are quite common in the cuisine of northern China; they also appear in the food of Shanghai. These sweet meats, which are smaller than their European cousins, are used in many braised dishes and casseroles. Active time: 35 min Start to finish: 1 hr

(Soy and Vinegar Marinated Cornish Hens)

Based on the classic Thai dish called larb, this pretty appetizer is easy to put together.

Poussins are available at some butcher shops.

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Serve with steamed new potatoes.

(Spicy Baked Chicken Wings)

For a great one-dish meal, serve this rich stew over rice. If you want to make it even more authentic, use couscous, a small grain-shaped pasta that is often found in North African and Middle Eastern cooking. It's available at many supermarkets and specialty foods stores.

To round out the meal, present warm pita bread and a mixed green salad with the chicken. A chilled Marsanne or Chardonnay is nice alongside.