Chicken

This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.

My mom used to make breakfast for dinner every Thursday night when I was growing up and I always looked forward to it. Really, is there anything better than a big plate full of cheesy eggs, pancakes with melted butter and maple syrup, and fruit salad? I would love to continue this tradition with Apolinaras, but unfortunately, he isn’t a fan. I think it’s partly because he actually gets up early enough to make eggs every morning, while I prefer to savor every last minute of sleep and usually end up just having cereal.

This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat -- it's even tastier after the flavors meld. Serve with rice and a green salad on the side.

You can't go wrong with the best of family favorites, pizza and Mexican food, in one meal! For a vegetarian version, simply substitute sauteed zucchini or bell peppers and onions for the chicken. If you only have two mouths to feed, serve half of the pizza for dinner and pack the leftovers for lunch the next day.

Position racks in the top third and the bottom third of the oven so that the chicken and the carrots can roast together.

Cutting up a whole chicken is both economical and easy. (For a video of food editor Ian Knauer cutting up a chicken, visit gourmet.com.) Here, the pieces are simply tossed with spices and sweet onion before going into the oven. 

Mashed potatoes or squash side-dishes would be perfect with this.

Get your fix of two favorites (Chinese and pizza) in one crusty canapé—for fewer than 150 calories.

This popular restaurant bowl is easy to make at home but the technique is a little tricky. The finished soup should have pale yellow petals of barely set egg floating in a rich chicken broth. To achieve this, you have to wave chopsticks above the surface of the hot soup with one hand while you slowly pour in the eggs with the other - without overcooking the eggs. If you’re starting with commercially prepared chicken stock, enhance it by simmering it for 10 minutes with several slices of fresh ginger and scallions, both bruised slightly with the flat side of a broad knife.

Classic avgolemono, the Greek egg-lemon soup, typically contains a little rice and a few pieces of chicken. Add more chicken if you want to make the bowls substantial enough for a main course. This recipe begins with 3 chicken breast halves to give the broth lots of flavor, but you use only 1 1/2 of them for the soup. Make chicken salad from the rest or roll up shredded meat in warm pita with chopped cucumbers, lettuce, and salsa. Orzo is rice-shaped pasta.