Chicken Breast

Avoid rookie mistakes when it comes to barbecuing. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.

With Sahni's recipe you're only 45 minutes away from an outstanding chicken tikka masala. And by preparing it at home, you get the added bonus of a kitchen suffused with intoxicating aromas. If you prefer a spicier version of chicken tikka masala, Sahni recommends swapping out some or all of the paprika for cayenne.

This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor and texture, use chicken breasts from naturally raised free-range birds. For extra garlic flavor, serve it with Lebanese toum bi zeit (garlic sauce) . Precede it with a chilled gazpacho and serve the chicken with fresh pita bread or slices of a crusty country loaf and a massive green salad for a memorable summer Sunday lunch.

All the different textures make this meal vibrant and unique. —Zakarian

Creamy without being heavy, a dollop of lemony yogurt brings the dish together.

Rice sticks are a magic trick in a bag: Crumble them into hot oil and they poof instantly into crispy, twisty little morsels of browned, puffed rice—ready in seconds to serve as a crunchy topping for bite-sized pieces of quick-cooked chicken, broccoli, and almonds.

Benefits: Anti-Inflammation + Metabolism + Cleansing As the name would suggest, this soup is perfect to eat in the spring, just when your body is most naturally poised for cleansing. This soup, traditionally eaten in China as a springtime ritual, has natural detoxifying properties, mainly deriving from the watercress. Watercress has natural diuretic properties that help you release excess fluids, which often contain toxins and waste products. Of course, feel free to eat this soup for cleansing any time of year!

If your idea of coleslaw is the pleated paper cup of shredded stuff alongside BLTs at the diner, it's time for a new rule: Slaw doesn't go with the sandwich, it goes on the sandwich.

The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

Low-cal 'shrooms up the heartiness factor of these patties, for burgers that are backyard barbecue-worthy.

Tossing grated Parm into panko is the secret to crisper, better-tasting chicken cutlets.

The beloved breakfast cereal gives this kids' menu staple a bit of a makeover and takes it to new, crunchy, flavorful heights.

This fun Brazilian street food is traditionally formed into the shape of a drumstick to represent the main filling ingredient: chicken. In fact, coxinha (pronounced co-SHEEN-ya) means "little chicken drumsticks" in Portuguese. We like to make them extra mini for snacking.

It's the crispy fried skin that makes wings a diet no-go. Using chicken tenders keeps 'em healthy.

Don't say we didn't warn you! These hors d'oeuvre–size soft tacos will be gobbled up faster than you can say tinga de pollo. But no need to fear, because the recipe is easily doubled, which means you'll be tasting and toasting until the clock strikes midnight. Editor's Note: This recipe is part of Gourmet's Modern Menu for A New Years' Eve Pasrty. Menu also includes Turkish Spiced Meatballs with Pomegranate Yogurt Sauce and Parmesan Pepper Curly Kale Chips .

These udon noodles with chicken and scallions come together in under 30 minutes.

This unbelievable stir-fry is a cut way above your average one-wok wonder. Epicurious member Thomas Spears of Worcester, Massachusetts, puts his own spin on a classic combination of Southeast Asian flavors—lemongrass, turmeric, and fish sauce—with the richness of caramelized sugar. Feel free to temper the heat by using fewer Thai chiles. The quality of the fish sauce makes all the difference here. Spears notes, “I prefer the brand Thanh Ha Chanh Hieu Phu Quoc nuoc mam, based on its lower salt content and what I believe to have great flavor.” Another tip: when slicing the lemongrass, flatten it with the back of your knife to release some extra flavor.

In this comforting chowder, heavy cream, flour, and potatoes provide rich, velvety texture, while the smoky flavor of chipotle chile in adobo sauce adds heat. The recipe calls for about a pound of smoked chicken, which is available at some butcher shops and specialty food stores, but you can also use (unsmoked) chicken breasts.

Get a full serving of the Southwest with this bowl of beans, barley, and chicken from Epicurious member Mike Kubin. This hearty soup is perfect for midweek eating. If you prefer a meatless version, simply omit the chicken and substitute vegetable broth for the chicken stock. You can even bump up the bean count for additional protein—and extra fiber. Store any leftovers in the fridge, and take this soup to work for lunch.

A symbol of France’s influence on Vietnam, the banh mi sandwich showcases the tangy pickled vegetables of Southeast Asia in a French baguette piled with meat and pâté. This recipe calls for liverwurst instead of the traditional pork pâté, and roast chicken, though roast pork can be substituted for a richer flavor. Spice lovers should add a few dashes of sriracha, the sandwich’s customary condiment.