Chicken

Marinate chicken a day ahead; after ten-minute broil, the dish is ready.

Chicken flavored with ham or bacon is an age-old Irish marriage. At Drimcong House in Moycullen, Ireland, the combination is translated into a stunning contemporary dish. Ask your butcher to skin and bone the chicken legs for you, which will make this easier to prepare.

Easy to prepare and impressive to serve, this dish is perfect for an impromptu week-night dinner party.

For this traditional Asian fondue, raw strips of chicken are cooked quickly at the table in a pot of boiling broth. Guests then place the cooked chicken strips on lettuce leaves, add noodles and whatever garnishes they choose, roll up the leaves and complete the packages with a bit of the Sweet-and-Spicy Dipping Sauce. When all of the chicken has been eaten, divide the remaining broth among the guests.

Chicken gets a south-of-the-border treatment with a tomato-chipotle sauce infused with lime and garlic.

Here's an updated coq au vin that's from Fringale in San Francisco.

(Rouleaux de Poulet aux Kumquats, Sauce épicé) These spring rolls can also be made with duck instead of chicken.

Susan Stanley of Providence, Rhode Island, writes: "I vacationed in Alaska not long ago, and I can hardly wait to return. The scenery was absolutely gorgeous, but I must admit that the delightful ginger-root beer drumsticks at the Snow Goose Restaurant in Anchorage were the real draw. Could you track down the recipe for me?" Although these are no longer served at the restaurant, chef Ron R. Sabado was happy to pass along the recipe. Accompany the spicy drummettes with cold beer.

This dish, flavored with achiote seeds, garlic, and spices, is based on chicken pibil, from Mexico's Yucatán Peninsula. Traditionally, the chicken is baked in banana leaves, but here we've used collard leaves because they are more readily available. They add moisture and a bit of flavor but do not get tender enough to eat.