Chicken Breast

Chipotle chiles canned in adobo sauce are sold in the Latin foods section of some supermarkets.

This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftover, plus a cup of the Mango-Sesame Dressing, to make quick work of Noodle Salad With Chicken and Snap Peas a few days later.

Fresh Japanese-style noodles, such as udon, are sold in the refrigerated deli section of some grocery stores and specialty markets. If unavailable, substitute bucatini or spaghetti.

A combination of green olives, garlic, rosemary, and orange peel is tucked beneath the skin of the chicken breasts before they go on the grill. Be sure to remind guests to squeeze a grilled orange wedge over the chicken just before eating.

This old "gourmet" standby can indeed be spectacular, or it can be exceedingly dull. Everything rests on the quality of the ingredients. With good cheese, first-rate ham, homemade crumbs, and a little care in the cooking, you can't go wrong. If, however, you use indifferent, packaged boiled ham and ordinary cheese, and add insult to injury by overcooking them, you'll kill yourself wondering what all the fuss is about.

Here, grilled chicken turns into a fiesta-style main course. Use leftover canned chipotles to flavor mayonnaise for sandwiches, or butter for chops and steaks.

My idea of party perfection is a backyard fajita fest. I have the guys roast the peppers until blistery and browned, then I send them into the kitchen to seed and slice them. Next they grill up the steaks and cut them into nice, thin strips. Meanwhile I've already set out bowls of guacamole, sour cream, salsa, and chips. We all gather around my outdoor table, each of us making our dream fajita with just the right balance of steak and peppers, sour cream and guacamole.

Rhubarb adds a touch of tangy sweetness to simmered red cabbage. If you like, seared chicken breast can be used in place of the roasted salmon.

At the center of the spiky leaves of the artichoke is the heart, the most tender, flavorful part of the vegetable. It takes a little work to get to the heart, but the extra effort is well worth it.

It's only natural to use leftover chicken broth (from Blade Steaks with Rosemary White–Bean Purée ) to make chicken soup. But what a soup! Steeping ginger and scallion greens in the stock and then poaching the chicken in it is a quick way to achieve a depth of flavor. The final soup is enriched with silky ribbons of just–cooked eggs, shreds of tender chicken, and fresh rings of scallion. Best of all, this satisfying soup is easy enough to pull together after work.

Spicy and bright, this salsa makes chicken breasts party-worthy, and would also be a superb topper for pork or fish.

Aromatic caraway seeds lend a delicate nutty flavor to the chicken and balance nicely with a side of tart, sweet shredded cabbage.

Scotch bonnets, along with the closely related (and equally potent) Jamaican hots and habaneros, are small, fiery-hot chiles that are irregularly shaped and range in color from yellow to orange to red. Use gloves when handling Scotch bonnets to prevent irritation, and be sure not to inadvertently rub your eyes or face.

This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.

This refreshing yet rich northern Thai soup is called tom kha gai. It is quite easy to prepare, and much of the flavor comes from the garnishes stirred with the soup after it is cooked: the fresh lime juice, the chiles, the cilantro leaves, and the nam prik pao, a roasted chile curry paste that can be bought in most supermarkets. The Thai red curry paste, fish sauce, and canned coconut milk called for in the ingredient list are all sold in the international aisle of the local supermarket, or you can try to get all the Thai ingredients called for through the fun, online Thai supermarkets at www.importfood.com and www.templeofthai.com.