Poultry

A mildly sweet and pungent dish. No soy sauce is used in the sauce, so it is lighter in color than other sweet and pungent dishes.

Can be prepared in 45 minutes or less.

For this robust and easy entrée, chicken is baked with a barbecue-style glaze. Removing the skin cuts back on fat.

Melted butter laced with thyme, fennel seeds and lemon peel is drizzled over the chicken for terrific flavor. The fennel bulbs and bell peppers, both of which are also broiled, add a lot of color and taste. Pour a Sauvignon Blanc to accompany this dish.

The marination and slow cooking process produce very moist chicken. Clark's distinctive tomato-based sauce provides plenty of rich, smoky flavor; the dry rub delivers a strong, spicy taste.

Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain adapts traditional en escabreche cooking to low-fat turkey.

Also good made with melon or oranges.

Gremolata, a mixture of minced lemon peel, garlic and parsley, is the classic topping for osso buco. This version also features rosemary. The chicken (opposite) is roasted under a baking sheet with a skillet on top; the weight ensures that the chicken will be cooked evenly. Sauted broccoli rabe is a nice go-with, as is a Pinot Noir, a Pinot Blanc or a Chianti. Cheese, figs and bread make a European-style finale.

This is a lighter, first-course version of a classic Pennsylvania main-course soup. Saffron was initially a Colonial rich man's spice, and it retained a certain panache even for the Pennsylvania Dutch in Philadelphia, who grew their own.

This recipe can be prepared in 45 minutes or less.

An elegant entrée in about 15 minutes — using ingredients you are likely to have on hand. Serve the chicken with mashed potatoes and baby peas or a Bibb lettuce salad for a balanced weeknight meal. Finish with a raspberry tart from the bakery.

Active time: 10 min Start to finish: 35 min