Poultry

Food editor Melissa Roberts drew on the influences of her husband's Lebanese heritage when she created this dish, rich with the spices and textures of the Middle East. Each bite of chicken combines crisp skin with moist meat and is savory with a hint of sweetness. Pistachios and raisins pump up the "chew" factor.

There's really no trick to recipes like this: Using moist, flavorful chicken thighs and good marinated artichoke hearts will result in a simple but memorable single-pan dish.

Often overlooked, turkey cutlets are a great, inexpensive substitute for veal. Sandwiching a thin slice of prosciutto between two of them and frying the whole thing leaves you with a packet full of flavor and texture.

Remember to remove giblets before cooking.

Serve with a dollop of sour cream and purchased tomatillo or tomato salsa mixed with some chopped fresh cilantro.

For a vegetarian version, use 24 ounces extra-firm tofu instead of chicken, and increase the soy sauce to 2/3 cup and the vinegar to 1/2 cup. Serve with brown rice or soba noodles.

This comforting soup is richly flavored but not at all heavy. Fresh ginger and red jalapeños add a nicespiciness. If you can't find red jalapeños, serrano chiles or green jalapeños would make a good substitute.

An elegant meal for four that requires only 20 minutes active time? That's our kind of dinner. This creamy, comforting dish is just the type of thing you crave on a blustery March night. Because aged vin jaune can be hard to come by in the United States, we substituted a two-year-old Savagnin (with a flavor similar to a dry Sherry) and were very happy with the results.

Featuring olive oil and the combined herbs and produce of the south of France, this one-dish country dinner will transport you to a café table in Aix in a heartbeat.

Adding Dijon to this sauce lends not only a nice kick but also body and richness—without resorting to lots of cream and butter (a shocking idea in an issue that sings the praises of French food, we know).

Though coq au vin made with red wine is perhaps the best-known incarnation of the French dish in this country, most regions of France have unique versions that take advantage of local wines. Alsace's dry Riesling lends a gentle richness to this creamy, comforting meal.

Lime is a good match for red cabbage, and its acid keeps the color bright. Napa cabbage is a delicious alternative.

Grill the lettuce? Trust us, you'll make this dish again and again.

Frequent basting makes these chicken wings shine!

Carrot and celery sticks are traditionally served with Buffalo wings. You also can use ranch dressing as a dip.

This barbecue sauce is delicious and can be made ahead and frozen. To save time, you also can use your favorite prepared barbecue sauce; if it's too thick, add a little cider vinegar.

A shot of vinegar enlivens the concentrated sweetness of roasted parsnips—a perfect complement to simple roast chicken.

Despite the exotic name of this sandwich, you can get all the ingredients right at the supermarket. Liverwurst stands in for the traditional pork-pâté filling—the meatiness works beautifully with the sharp-flavored vegetables and fresh cilantro.