Chicken Leg

Rupa De of West Lafayette, Indiana, writes: "Since I am originally from India, many of my non-Indian friends have asked me for a chicken curry recipe, and this is the one I give them. I hope your readers will enjoy it, too."

This recipe can be prepared in 45 minutes or less.

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.

Scalloped potatoes, steamed broccoli, and sliced tomatoes with blue cheese dressing go well with these drumsticks. We like lemon meringue pie for dessert.

This recipe can be prepared in 45 minutes or less.

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.

We like to serve warm Asian-style slaw with these wonderful, easy chicken legs. Vegetable fried rice or even plain noodles would work well, too.

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

(Thai Grilled Chicken) For connoisseurs of grilled chicken, Thailand is paradise: Gai yang is a common street food and restaurant specialty. Each region has its own cooking methods, though most recipes begin by briefly marinating pieces of chicken, the bone still in, with the traditional Thai seasonings of black pepper, garlic, coriander root, and fish sauce. In this recipe coconut milk is added to the marinade, making the chicken especially succulent and flavorful. Because coriander root is called for in many classic Thai recipes, buy coriander with the roots on; when finished with the sprigs, wash the roots, wrap them in foil, and keep them in the freezer.

If most of the coconut sauces you've encountered have been heavy and cloying, this one — light and frothy, with delicate flavor — will be a delicious surprise. It would also be perfect for spicing up poached skinless boneless chicken. This recipe is an accompaniment for Pistachio Sea Bass with Crab Salad and Coconut Sauce .

Poulet Grillé à la Diable In French cooking, any meat or poultry seasoned with mustard and hot pepper and then coated with breadcrumbs is called à la diable, since the devil, or diable, is associated with anything hot and fiery. Cafés and bistros all over Paris offer versions of this classic. I like to make mine with a combination of sharp Dijon and coarse-grain Dijon mustard, and with a good hit of spice, usually what the French call piments langues d'oiseaux, or bird's-tongue peppers. This is a great picnic dish as well, and I often make it for our lunch when we take the train to Provence. When we eat at home, I serve this chicken with steamed rice or sautéed potatoes and a green salad.

Active time: 20 min Start to finish: 35 min

Active time: 20 min Start to finish: 45 min

(Tangy Soy Chicken)

For those who've found the consistency of okra unappealing, there are secrets to keeping it crisp and toothsome: Don't cut into the pod when trimming the stems and don't overcook it.

This satisfying meal in a bowl is also good sprinkled with a touch of grated pecorino Romano or Parmesan cheese.

Can be prepared in 45 minutes or less.

Don't be alarmed by the 4 tablespoons of Tabasco called for below—the resulting marinade is spicy, but not incendiary.