Poultry

A one-pot Moroccan meal from Lotfi's in New York. Serve the stew with couscous or flat bread.

A favorite accompaniment is the rice-shaped pasta called orzo.

This duck recipe is unusually light and delicate.

Ken Hom likes to dry his duck the traditional way: He hangs it in front of a fan at cool room temperature for 1 day. In keeping with U.S. food-safety standards, we've adapted his technique for the refrigerator, with excellent results. The Pekin (Long Island) duck available in the U.S. has a thicker layer of fat than the French variety, but we were still able to roast away most of the fat layer, leaving mahogany-colored crisp skin. Active time: 40 min Start to finish: 3 1/2 days

Packed with chicken and vegetables, this savory cobbler is a down-home main course. Uncork a chilled Sauvignon Blanc.

Can be prepared in 45 minutes or less.

Remove the skin from the game hens before roasting them to make this delicious main course lower in fat. Uncork a bottle of Chardonnay, and offer steamed yellow and green zucchini alongside.

Steamed asparagus and buttered white rice with some grated lemon peel round out the main course. Angel food cake drizzled with chocolate sauce is just right afterward.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

The traditional egg and spinach dish is embellished with smoked turkey and porcini mushrooms.

This dish is even better served over couscous.

Can be prepared in 45 minutes or less.

Components of this salad can be prepared one day ahead, then tossed together at the last minute. Offer white wine spritzers and iced tea with lunch. Colorful ornamental kale can be found at some supermarkets and specialty foods stores.

At Aruns in Chicago, owner and chef Arun Sampanthavivat has come up with this fresh take on a traditional Thai recipe.