Chicken

Small Cornish hens (about 1 1/4 pounds each) make a fine substitute for poussins.

Active time: 20 min Start to finish: 12 hr (includes chilling)

Mashed sweet potatoes and sautéed green beans make colorful companions. Key lime pie is a refreshing way to wrap up.

Any brand of curry paste, which comes in jars or plastic pouches, will be successful in this authentic-tasting curry. Serve the spicy chicken with rice pilaf and stir-fried broccoli; lemon frozen yogurt is a refreshing finale.

In Chinese culture, noodles symbolize longevity and are often served at New Year celebrations and traditionally left very long.

Can be prepared in 45 minutes or less but requires additional unattended time. Makes use of the microwave oven.

The spirit of Mexico spices up this home-style, do-ahead main dish. The enchiladas can be assembled one day in advance and refrigerated. If time is short, use 5 cups of shredded skinless cooked chicken from the deli and 4 1/2 cups canned low-salt chicken broth. Begin the party with chips, guacamole and salsa, and blend a pitcher or two of Margaritas for fun. Watch how to cut a whole chicken into parts to use in this recipe.

It's almost as quick to make the citrus-herb glaze that coats the chicken as it is to open a bottle of barbecue sauce-and the glaze has a far more interesting taste. Pour a Chardonnay or Sauvignon Blanc for the grown-ups; the kids should have lemonade. Finish up with watermelon and brownies. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Parsnips, carrots, leeks and baby potatoes complement the chicken in this appealing one-dish supper. It's fun to begin the meal with a good old-fashioned relish tray--we like carrot and celery sticks, radishes and sweet pickles--and to end with a fresh fruit pie. Uncork a distinctive Sauvignon Blanc.

In the state of Yucatán in southeastern Mexico, lime soup is served on even the hottest days. The fresh taste of the cilantro and the sourness of the lime combine to give the soup plenty of zing.

The secret of making fried rice lies in the use of cold, cooked rice. Freshly cooked rice will only produce a sticky mess.