Chicken

Can be prepared in 45 minutes or less but requires additional unattended time.

This variation on the Chinese classic incorporates jícama, which retains the crisp texture of water chestnuts even when cooked.

The two-pronged cooking method used for these wings —incorporating both braising and deep-frying — is a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably tender while getting the skin supercrispy. Be sure to allow 2 hours for the wings to marinate.

Use this stock to prepare Chicken with Parsley and Thyme Stuffing and Roasted Potatoes .

Can be prepared in 45 minutes or less.

The recipe calls for purchased roasted chicken, which eliminates a step.

Also try the flavored mayonnaise on roast beef or ham sandwiches.

Steve Delaney, West Chester, Pa.
"My recipe reflects the Caribbean influences in the foods of Miami, where I lived for many years."

Chinese chestnuts are quite common in the cuisine of northern China; they also appear in the food of Shanghai. These sweet meats, which are smaller than their European cousins, are used in many braised dishes and casseroles. Active time: 35 min Start to finish: 1 hr

(Soy and Vinegar Marinated Cornish Hens)

Based on the classic Thai dish called larb, this pretty appetizer is easy to put together.

Poussins are available at some butcher shops.

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Serve with steamed new potatoes.