Chicken

M'Eloise Waters of Yakima, Washington, writes: "Throughout the years, I have enjoyed so many 'R.S.V.P.' recipes, and now I have a request of my own: the chicken pasta from Spazzo Mediterranean Grill in Bellevue, Washington. It has fresh herbs, walnuts, almonds, and caramelized onions."

Tandoori Murghi Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of this dish are achieved by a particular yogurt marinade, by the use of tenderizers, a special tandoori coloring, and finally, by being cooked in the Indian clay oven. The recipe given here is designed for the conventional oven and charcoal grill. (Household-model tandoors are not yet commercially available in the United States.) The results are very much to my satisfaction.

This southwestern version of fried chicken needs only two sides: purchased Mexican-style rice pilaf and a sauté of bell peppers and carrots. Flan with sliced kiwi would be a nice finish. Look for ancho chili powder in the spice section of your supermarket.

Executive chef Dan Swinney serves this terrific dish on a bed of sautéed fresh spinach.

Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.

"I came up with this recipe to make use of the immersion blender that I received as a gift," writes Heather Prudhon of Santa Clara, California. "It makes a good quantity of sauce and tastes great served over rice."

I leave the skin on the breasts so I can stuff the herbs and garlic underneath.

What to drink: Sauvignon Blanc or a dry rosé, such as a French Bandol.

A classic roast chicken enlivened with an herbed olivada (olive paste) that is rubbed under the skin. The olivada can be prepared one day before you cook the chicken. What to drink: A crisp white wine or a light, fruity red works well with this menu. For white, Pinot Grigio is a great choice; for red, try a Valpolicella Classico.

Chinese cooks call food braised in soy sauce and sugar "red-cooked" for the reddish-brown tint that can result. While the chicken is braising, steam some rice and broccoli rabe as accompaniments.

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

In 1997, my Tra Vigne crew and I cooked for a week at the Mandarin-Oriental in Bangkok, Thailand. The hotel's chef wouldn't let me leave without giving him this recipe. It will look familiar to everyone, but wait until you taste it.

Accompany this with roasted red-skinned potatoes and steamed green beans. Finish with chocolate-glazed cream puffs.

The first African dish I tasted and truly enjoyed was Senegal's Chicken Yassa. The chicken marinated in lemon and onion was served with rice in a brightly decorated enamel basin. The thrill of eating in Senegal in the open air and the delicious gustatory counterpoints of lemon, chile, onion, and chicken combined to make my first taste of this dish one of my favorite culinary memories. Later, I served the dish in a modified version on the "Today Show." It has become my trademark dish, and many of my friends, if they haven't had a Yassa in a while, will ask for it. I've gotten so bold about my Yassa, that I've served it to my Senegalese friends. It's relatively simple to prepare and a perfect introduction to African food.