Poultry

Unlike many other stews, this one is quick enough for a weeknight. By the time instant brown rice finishes cooking, the stew is just about ready, too.

When the leaves start to change color, prepare this earthy dish of seared chicken breasts topped with a sauce made of blackberries, balsamic vinegar, and a hint of brown sugar and lemon zest.

This fast-to-fix faux-fried entrée with its crunchy, herby crust is the perfect foundation to complement one of our sauces or salsas, such as Barbecue Sauce (page 265) or Roasted Tomato Chipotle Salsa (page 269). Pair this dish with Green Beans and Corn (page 236) or Greens with Tomatoes and Parmesan (page 245) to add color to the plate.

This dish is so scrumptious that even low-salt skeptics will be clamoring for a sample. You won’t have to spend much time in the kitchen, but remember to allow time for marinating.

Aïoli (ay-OH-lee), a mixture of garlic and mayonnaise, lends itself to a variety of interpretations. Here it gets a slightly sweet, slightly tangy lift from tarragon and Dijon mustard.

When you’re rushed for dinner, try this all-in-one-packet combo of chicken and fresh vegetables. While the packets bake, boil some whole-grain pasta to serve on the side.

Just a little full-flavored blue cheese is enough to give a kick to this very-simple-to-fix entrée.

This dish stars chicken that is seared, then cooked in an herbed tomato and wine sauce to keep it moist and tender. Serve on a bed of spinach pasta and add a tossed salad for a tempting and nutritious meal.

The yogurt dipping sauce, full of fresh basil and a hint of curry, makes this dish especially fragrant and flavorful. Try it with a side of quinoa.

A showpiece, this incredibly easy and elegant entrée pairs chicken glazed with a peppery raspberry mixture and steamed sweet potatoes seasoned with sugar and cinnamon.

A smooth Dijon sauce enhances the combination of chicken and colorful vegetables. Try this dish with whole-wheat couscous and melon slices.

For a refreshing break from the usual vegetable salsa, toss together an aromatic blend of fresh pineapple, grated ginger, mint, and a splash of fresh lemon.

This salad gets its flavor from cumin, jalapeño, lime juice—and, surprisingly, a touch of honey.

Celery and green onions give this versatile salad a crunch and a fresh taste that will make you want to use it as often as you can—to stuff a tomato, fill half a pita, or provide protein on a salad plate.

A garden of vegetables teams up with barley and lean chicken to make this “souper” nutritious. The cooking water from the chicken serves as a flavorful low-salt base for the soup.

Fresh asparagus and dill turn this soup into a flavorful celebration of spring.

Here’s a good way to use up some of that leftover holiday turkey!

With this big batch of broth, you’ll have plenty to serve as a first course and to freeze for later use in a variety of recipes. Save the cooked chicken for Chicken Salad (page 91) or Chicken, Barley, and Spinach Casserole (page 160).

This version of a classic clambake was designed a La Caja China box roaster. If you don’t have one, use a large stockpot layered with 4 inches of seaweed, then loaded and cooked as directed, using a wood-fired grill or a wood-fired oven. Cover and cook for about 1 hour, then remove the lid and cook until tender. Note: You’ll need about 5 pounds (1 gallon) of seaweed for this recipe.

This recipe was inspired by the flavors and aromas of Provence. The combination of herbes de Provence, picholine olives, and rosé wine transports me there each time I make this dish! The honey and prunes add just the right amount of sweetness. The chicken is cooked on the bone for more flavor. This dish can also feature duck beautifully. Of course, it tastes even better when served with a glass of the same dry rosé.