Poultry

"I usually make way too much barbecued chicken and devised the following recipe for leftovers," says Louise A. Peterson of Brooklyn, New York. We tested this recipe with barbecued chicken and also with plain grilled chicken and found both to be delicious. You might even just buy a rotisserie chicken.

Have some roasted potatoes and broccoli on the side, then finish with decadent slices of chocolate layer cake.

Pack these sandwiches next to an ice pack to keep them cool and fresh as you travel to the picnic.

Coarse salt acts as an abrasive, making garlic easier to chop finely. Tangerine juice adds a bright, exotic flavor to roasting vegetables. Call your butcher ahead to order the pheasant.

This recipe uses the fat and skin from about 4 chickens. You can save it up in your freezer over the course of time. For even more flavorful schmaltz, add a few cloves of garlic.

Active time: 45 min Start to finish: 45 min

Serve with: Potato and green bean salad.

Serve with: Yellow rice pilaf mixed with baby peas, and buttered steamed spinach.

The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices. Watch how to prepare and carve your bird with our streaming video demonstration.

Hens marinated in coconut milk, red curry paste and lemongrass are just one of the exotic dishes offered on the daily-changing menu at Bank. The chef uses guinea hens; we―ve substituted the more readily available game hens. Begin preparing this a day ahead.

For those who've found the consistency of okra unappealing, there are secrets to keeping it crisp and toothsome: Don't cut into the pod when trimming the stems and don't overcook it.

The chef uses Georgia quail in this dish; chicken works well and is easier to buy.

Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.

In keeping with the Greek flavor of this dish, James partners it with orzo, a rice-shaped pasta popular in Greek cooking.

(Petto di Anatra "Porchettata") Here, duck is prepared in the manner of porchetta, suckling pig stuffed with garlic and fennel. Serve with the degreased pan juices for extra flavor.