Chicken

Once the mustard butter is prepared and the chicken is marinated, this quick sauté comes together in just minutes. Any leftover fennel-mustard butter makes an instant sauce dolloped onto grilled fish.

These rolls are based loosely on b'stilla — a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

A delicious entrée that's easy enough for a weekday dinner, yet pretty enough for a dinner party. Serve with: Stir-fried summer squash and red peppers, couscous salad, and seeded Italian bread.

This salad is so much lighter and fresher-tasting than mayonnaise-based versions. It gets crispy sweetness from sugar snaps and peppers and nuttiness from tahini. Keep in mind that tahini can turn rancid rather quickly (even in unopened cans, in our experience). We recommend buying it from a place with a high turnover, such as a Middle Eastern market or a natural foods store. Active time: 30 min Start to finish: 2 hr

Chalupas Poblanas de Pollo Look for tightly stacked tortillas in packs of 50 (they can be frozen). They are pressed tightly together to retain moisture and freshness and are available in Latino markets and some supermarkets. Delicious tortillas can also be mail-ordered from Maria & Ricardo's Tortilla Factory (800-881-7040). Other Mexican ingredients are available at Mexican markets and many supermarkets. Active time: 40 min Start to finish: 40 min

Serve these wings with the hot-and-sour coleslaw.

This recipe combines the oriental technique of velveting with the Indian flavors of a fresh herb chutney.

Don't be alarmed by the 4 tablespoons of Tabasco called for below—the resulting marinade is spicy, but not incendiary.

This recipe can be prepared in 45 minutes or less.

Chef Boulud prefers guinea hens for this recipe, but we found free-range chicken to be a worthy substitute.

This very typical Lao dish may also be made with fish, pork, beef, or, in Southeast Asian tradition, water buffalo meat. While laap is often made with raw meat or fish, our chicken-based rendition is stir-fried, as it was when Lao cooks served it to us. A powder made from toasted glutinous rice subtly flavors the dish.

Serve this with the Crispy Potato Galette, buttered green beans and a red Côtes du Rhône or white Burgundy.