Chicken

Traditional recipes for mole poblano call for several varieties of dried chilies, which, outside the Southwest, are available only at specialty foods stores or by mail order; as well as sesame seeds and/or pumpkin seeds and/or peanuts; roasted tomatoes; and chocolate; among other things. A mole can sound like a peculiar combination of ingredients, but at its best it is every bit as subtle and well balanced as the most evolved French sauce. Our quick version uses only ingredients available at the supermarket, and broiled, not fried, chicken, which makes the dish easier to prepare, lighter, and most important, still delicious---if not exactly authentic.

Garden-fresh Thyme Pesto is the star of this elegant entrée, but you can also use purchased or homemade basil pesto.

Don't be intimidated by the amount of hot pepper sauce in the marinade; the chicken will pick up only some of the heat.

"Gelson's market here in Los Angeles has a fantastic variety of prepared foods in the deli," says Susan Baker of Los Angeles, California. "My mother, who doesn't have a Gelson's where she lives in Tacoma, would make a trip to Southern California just for their lemon chicken pasta. I'd love to surprise her with the recipe." This dish is best served either chilled or at room temperature. If you'd like to make your own pasta, our technique video will show you how.

This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.

Serve this over noodles or mashed potatoes.

This homey soup was inspired by a recipe from Maria, the nanny for Patrick's family. She served warm corn tortillas alongside.

When our executive food editor, Zanne Stewart, was growing up, her family spent summers in Michigan's Upper Peninsula. This recipe was inspired by a dish of chicken and dumplings she remembers well from those vacations.

Terrines — molded preparations of meat, fish, or vegetables — are wonderfully rich and dense. This chicken variation, with a fraction of the calories and fat of a traditional terrine, draws its structure and moistness from aspic and its lively seasonings from China. To accompany it, try Japanese soba noodles — their springy texture contrasts with the terrine's smooth gel and tender chicken — and fast-cooked snow peas , for crunch.

An easy herbed cream sauce accents sautéed chicken breasts.

The sweet, sour and spice combination, is common all over the Mediterranean and is often found in Catalan cuisine, especially with poultry and game birds. Serve this impressive main course with crisp roasted potatoes and a dry white Penedès wine.