Whole Chicken

Offer baked potatoes or garlic bread with dinner and watermelon for dessert.

Serve this dish on a bed of orzo to capture every drop of the tart, creamy sauce. After trimming and slicing each artichoke, immediately place the quarters in the pot of lemony water so that they won't turn brown. What to drink: Sauvignon Blanc.

Serve buttered green beans with this, and uncork a chilled Viognier.

Active time: 45 min Start to finish: 3 hr

This Dijon favorite goes well with french fries. Offer a red or white Burgundy.

This was inspired by a classic dish at San Francisco's Zuni Cafe. Uncork a Chardonnay or Pinot Noir to accompany the menu.

Garnish each plate with pickles, cherry tomatoes and radishes. Start with a steaming mug of potato soup, and end with wedges of apple cake.

A classic roast chicken enlivened with an herbed olivada (olive paste) that is rubbed under the skin. The olivada can be prepared one day before you cook the chicken. What to drink: A crisp white wine or a light, fruity red works well with this menu. For white, Pinot Grigio is a great choice; for red, try a Valpolicella Classico.

Mashed potatoes or squash side-dishes would be perfect with this.

In this distinctive dish from Yè Shanghai, the chicken is cooked in simmering water, then brined in salt water and marinated briefly in sweetened rice wine.

One diner's instructions on how to find Mrs. Wilkes': "Walk along West Jones Street until you smell fried chicken."

Tarragon and mustard may be a classic French combination, but this menu is all American. A domestic Chardonnay, light beer, or fresh lemonade are perfect partners.