Poultry

We don't know where Bob Palmgren, head pitmaster and proprietor of RJ's Bob-Be-Que in Mission, Kansas, got the idea for smoked sausage in cornhusks, but we credit him for inspiring our own version. Bob features a pork sausage with chopped jalapeño peppers and other seasonings. Ours pays homage to the artist Georgia O'Keeffe, who spent much of her creative life in northern New Mexico at a place called Abiquiu, taking inspiration from the local terrain. This one features a chicken sausage with chopped fire-roasted Hatch chile peppers and other New Mexico seasonings.

Radishes are routinely part of the salsa and condiment spreads available at the best taquerias. Here, I use them as part of a fresh topping for earthy chicken tostadas that is anything but routine. Achiote paste, a popular Yucatecan seasoning made from ground annatto seeds, is available at Mexican stores.

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

Putting fatback in the frying oil adds flavor, but we find it's a bit too salty to eat on its own.

Although it's reason alone to keep a rotisserie chicken on hand, this salad would also be great with shrimp or sliced leftover pork chops.

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!

Editor's Note: This recipe goes with Daniel Humm and Will Guidara's Manhattan Clam Chowder .

Gondi—the word is a bawdy Persian expression for a certain part of the male anatomy—is a favorite food in many Iranian Jewish homes. These light, cardamom-scented dumplings look like matzo balls, but instead of matzo meal, they're made from ground chicken or turkey and chickpea flour. To get a clear, unclouded soup broth, cook the gondi in a separate pot of chicken stock, and then add them to the soup broth when serving. For a more casual presentation, cook the gondi in the same pot with the other soup ingredients. You can make the gondi dough the day before, and store it in the refrigerator.

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.

Brining the chickens tenderizes the meat and keeps it moist. The flavorful pan juices are used to make croutons and a robust dressing for the peppery watercress.

Using chicken thighs instead of breasts ensures juicy cutlets.

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

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

Fleishig Our Friday night chopped liver was not just the start of another memorable meal but was also part of the Sabbath celebration. My late mother gave the preparation as much importance or respect as the main course. She used a few saved and koshered chicken livers, carefully extended with a mound of sweet fried onions, cooked gently with a little schmaltz and a handful of homemade gribenes, and hard-boiled eggs. She'd grind it all together in an old-fashioned grinder, clamped to the Formica tabletop, apart from one egg that was left to be grated carefully over the served mounds of liver—yolk and white separate. Finally the mixture was combined and, on extra-special occasions, moistened with a little Kiddush wine already sitting next to the polished candles. The chopped liver was then served in generous mounds on small glass plates from Woolworths and decorated with the egg and circles of pickled cucumber.

This fresh seasonal sauce—so good you'll be glad to have leftovers—features less sugar than traditional barbecue sauces. Serve the moist, flavorful chicken on warmed burger buns. Wear rubber gloves when mincing the jalapeño so you don't burn your hands. When prepping the fresh cherries, wear a dark shirt, use a good cherry pitter, and work over two bowls: one for the pits and stems and the other for the usable flesh. Feel into the center of each cherry after pitting and de-stemming to make sure that no pit remains.

I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes also enhance their health, as they stimulate the gallbladder to produce bile, which escorts toxins out of the body and also helps break down fats in the diet. Here, artichoke hearts are combined with chicken, chickpeas, and olives to create a rich, nourishing stew, seasoned with a potpourri of heady and healthful spices, including turmeric, cumin, coriander, and mint. For a wonderful pairing, serve it over Brown Rice Pilaf with Saffron and Ginger .

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