Chicken

You can replace the zucchini with other vegetables, such as eggplant or bell peppers. Turmeric, which is related to ginger, is what gives curries and prepared mustard their distinctive yellow color. Look for it in the supermarket’s spice aisle.

For something a bit unexpected, here we filled enchiladas with chicken and scallions, then covered them with a spicy pumpkin sauce and Cheddar cheese.

Saltimbocca, a classic Roman dish, provided the inspiration for this recipe. In our variation we replaced the traditional veal cutlets with chicken.

In this dish, the garlic tops serve as a roasting rack for the chicken. The garlic bottoms are then flipped halfway through the cooking time, to soak up the juices. Serve with toasted slices of French bread, if desired.

With so many good green salsas now available in the supermarket, it’s easy to recreate this Mexican restaurant favorite at home. For convenience, substitute shredded meat from a rotisserie chicken for the poached chicken.

Mushrooms, acorn squash, and rosemary lend a woodsy taste to roast chicken. We used cremini mushrooms, but regular white button mushrooms can be substituted.

To complete the meal, add a side of spaghetti or other pasta tossed with a little olive oil and some grated Parmesan cheese, and seasoned with salt and pepper.

This dish may sound spicy, but roasting the poblano chile and combining it with cream actually mellows its flavor and heat. Serve with white rice mixed with chopped fresh cilantro and scallions on the side.

Wrapping the stir-fried chicken in lettuce keeps this dish lower in calories and carbohydrates than it would be if served with tortillas. You could omit the lettuce and serve the chicken over rice, if desired.

Browning the chicken seals in the juices and keeps the inside moist and flavorful. This recipe can be made with pork cutlets instead of chicken. For an earthier flavor, substitute shiitake, cremini, or wild mushrooms for the white mushrooms.

For a break from roast chicken, try these smaller hens, which cook in about half the time it takes for a chicken. If you like, substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens.

The combination of dried spices and fresh seasonings, including lemon, ginger, and scallion, makes these burgers irresistible. Watermelon slices are served on the side to balance the heat of the burgers.

Basting the chicken with lemon juice while it’s on the grill gives it a tangy taste. For the marinade, steeping the rosemary in hot water intensifies the flavor of the herb.

Croutons can be made 3 days ahead and stored in a resealable plastic bag, at room temperature. Chicken can be cooked and stored, covered, overnight in the refrigerator. Bring the chicken and dressing to room temperature before serving.

Serve this grilled dinner family-style on a big platter, and let everyone help themselves. You can marinate the chicken up to 30 minutes, if desired.

The barbecue sauce in this recipe is so easy and quick to put together, you may never rely on store-bought sauce again. And what’s more, you probably already have all of the necessary ingredients in your kitchen.

This recipe is based on a Mexican dish created to use up leftovers. For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso añejo) in place of feta. Look for both in specialty food stores and Mexican markets.

Look for hoisin sauce and rice vinegar in the Asian foods section of your supermarket. Although ingredients vary, hoisin is generally made with soybeans, chiles, and spices. It’s used as a seasoning at the table and in cooking.

A crisp salad dressed with oil, vinegar, and herbs is a light alternative to a side of pasta. The chicken makes wonderful leftovers. Reheat it for 10 minutes, and try it in a sandwich with a little extra sauce on the side.