In Tokyo, these savory skewers are made with Japanese leeks, called negi, which are thinner and more tender than Western leeks. We’ve substituted scallions, since they have a similar sweetness and are more readily available here....

Celery contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.

This time-honored example of kitchen thrift is ready when you are: Have it simmering away while you tend to another meal or are puttering around on a Saturday morning.

Flattening the chickens decreases their cooking time somewhat, which makes it easier to cook them through without burning the skin.

This appetizer is our Asian take on the meatball.

Eating liver and onions is not a trial when you use grilled red onion wedges and tender chicken livers glazed with a Spanish-influenced sweet-and-sour sauce.

Though this pâté can be eaten the day it's made, we find it even more flavorful when made 1 or 2 days ahead.

Ginger and Shaoxing rice wine give a deep, round intensity to chicken. The salty savor of country ham and chestnuts make each forkful a hit.

Polenta makes a supercrisp coating for panfried chicken breasts. Here, it’s crowned with wilted escarole and dressed with a bright and briny sauce.