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These are great basic techniques for chicken that you can use in any recipe that calls for rotisserie chicken. The poached chicken recipe produces broth that you can use whenever canned stock is called for.

To make meatballs that are moist and tender, avoid using very lean ground turkey. For convenience, make a batch of sauce and meatballs ahead and freeze for up to three months.

We love the way this toss-and-serve pasta dish is put together so easily. Try the Fennel, Orange, and Parsley Salad (page 271) as a starter.

Because preparing fresh squash can be time-consuming, we used frozen squash as a shortcut here. You can substitute an equal amount of puréed fresh squash (see note below).

A traditional carbonara sauce is typically made with bacon, eggs, and cheese. We’ve added a little half-and-half for a more silky texture.

Orecchiette are small ear-shaped pasta shells; fusilli or farfalle can be used instead. You can also replace the arugula with two cups whole fresh flat-leaf parsley leaves.

The sauce for this dish can be made a day or two ahead (keep the bacon separate) and refrigerated. Gently reheat as the pasta boils; add the bacon to the sauce during the last few minutes of heating.

Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner.

Rather than eliminating yolks altogether, we used fewer—to reduce fat and to avoid the rubbery texture that can be obtained by using only egg whites.

Like the asparagus tart that’s a harbinger of spring (see page 69), this mushroom-topped variation is a crowd-pleaser. It makes a lovely dinner, or, when cut into bite-size pieces, a perfect hors d’oeuvre for a cocktail party.

This main course needs no accompaniment other than a tossed green salad. Try the Mixed Green Salad with Citrus Dressing on page 54.

Lemon slices help keep the fish fillets moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.

Sautéed Bok Choy and Broccoli (page 249) and a big bowl of white rice are all you need to accompany these tasty—and remarkably easy—fish steaks.

Try these flavorful chops with Buttermilk Mashed Potatoes (page 247), Roasted Pears and Sweet Potatoes (page 249), or Roasted Fennel (page 247).

There’s no need to fry in a lot of oil to get a crisp breadcrumb crust. Before baking, moisten the crumbs with a little oil; coat the pork, chicken, or fish, and bake until golden.

We like to prepare these steaks in the broiler throughout the winter months, but you can also prepare them any time on an outdoor grill or in a grill pan.

Here’s a tried-and-true winter roast, with a straightforward (and quick) preparation and a side of potatoes. You need only green beans to create a complete meal, but if you want to add another side dish, try the Swiss chard on page 249.

Thyme and sage give this sauce savory flavor, to complement the tartness of the cranberries. Loaded with antioxidants and vitamin C, cranberries are believed to help boost the immune system.