Gluten Free

Liana DiMeglio of Liana’s Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.

For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.

You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons it. This dish is delicious at any temperature.

You can purchase a whole roast duck at your local Chinese restaurant. Some varieties of noodles suggest soaking them in boiling water instead of cooking them; check your package instructions before preparing them.

Pomegranate molasses is sold in many ethnic markets and health-food stores.

For indirect cooking on a charcoal grill, rake hot coals onto opposite sides before grilling; place a foil pan in the center to catch drippings. Set the turkey on the grates over the pan; grill, covered but with the vents partially opened.

Garlic gives the dish a mellow flavor.

Moussaka may be assembled 1 day in advance and refrigerated; bake for an additional 15 to 20 minutes, or until the center is hot.

We serve this flavorful gravy over meatloaf and mashed potatoes, but it is equally good with other classic comfort foods, such as ham and biscuits.

If you can’t find precut chicken quarters, ask your butcher to quarter a 5-pound chicken and remove the backbone.

Add the giblets and neck to the pan with the turkey 1 1/2 hours after the oven temperature is reduced to 350°F in step 5 (recipe above).

To tone down the sauce for little mouths, omit some of the chiles.

These can be made up to 1 day ahead or frozen up to 1 month ahead. Bring to room temperature before baking.

Hard cider has been fermented, so it contains alcohol. It is a traditional ingredient in Normandy, France, but you can substitute dry white wine.