Chicken Thigh

Offer your favorite corn bread along with the kebabs and salads.

This variation on the Chinese classic incorporates jícama, which retains the crisp texture of water chestnuts even when cooked.

Can be prepared in 45 minutes or less.

Traditional accompaniments like coleslaw, baked beans and brown bread are ideal with the Vermont-style chicken; afterward, enjoy gingersnap cookies crumbled over vanilla ice cream or frozen yogurt.

In New Mexico, chili verde is prepared with lots of meat — and no beans. This recipe uses chicken, and you can make it spicier by adding jalapeño chilies. Serve it with the Layered Rice Salad and the Toasted Jalapeño Corn Bread .

This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes.

If you aren't counting calories, add some crushed baked corn tortillas to this soup just before serving.

Parmesan cheese and tarragon add to the distinctive flavor of this comforting main course. Accompany the hash with biscuits, and conclude the evening with fresh fruit and a platter of brownies.

Despite its name, this dish is not rice at all but noodles—and not even rice noodles but shimmering, transparent bean threads with lots of chicken flavor. Got that straight?

A one-dish meal with all the earthy flavors of the Southwest.

Here's an updated coq au vin that's from Fringale in San Francisco.

"Last summer my husband and I took a day trip to the coast of New Hampshire," writes Perrin Enriquez of Cambridge, Massachusetts. "We found a fabulous place in Portsmouth called Lindbergh's Crossing, in a rustic building on the water. I'd love to get the recipes for the amazing fried rabbit and garlic mashed potatoes we had in the upstairs wine bar." For convenience, we substituted chicken for the rabbit used at the restaurant. The gravy can be made ahead of time, but the chicken should be fried just before serving.

What to drink: Abarbanel 2001 Syrah, Vin de Pays de l'Aude, France (kosher) or Clos du Bois 1999 Reserve Shiraz, Alexander Valley.

A boldly flavored dish that's great served over orzo (rice-shaped pasta).

A hearty Moroccan-style one-dish meal.

Steve Delaney, West Chester, Pa.
"My recipe reflects the Caribbean influences in the foods of Miami, where I lived for many years."

A green salad completes the meal. What to drink: A riserva Chianti.

Introduced to India by Portuguese settlers, this spicy stew can also be made with pork, beef or lamb. Serve over steamed basmati rice.