Poultry

Poblano and jalapeño chiles, tomatillos, and cilantro account for the recipe's title. Serve with: Mexican beer, warm tortillas, green salad, and lemon sorbet.

Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.

This recipe can be prepared in 45 minutes or less.

These powerfully seasoned chicken breasts grill up smoky and moist. Serve with minted iced tea and Asian beers. For dessert, offer mango sorbet with pineapple.

To complement this Provençal-style entrée, sprinkle torn radicchio with oil, vinegar and Niçoise olives, and mix chopped chives and grated Parmesan into pasta. Finish with a purchased lemon tart. Can be prepared in 45 minutes or less.

A high-flavor, low-fat entrée. Serve it over rice to catch all the juices.

This recipe makes very dark, mahogany-colored drumsticks. Can be prepared in 45 minutes or less.

These quesadillas are cooked on the grill. Serve them with salsa and sour cream.

Parmesan cheese and tarragon add to the distinctive flavor of this comforting main course. Accompany the hash with biscuits, and conclude the evening with fresh fruit and a platter of brownies.

Serve with steamed rice and some traditional condiments, such as chopped red and green onions, raisins, shredded coconut, peanuts and diced bananas.

(Chicken with Preserved Lemons and Olives)

Western ingredients are particularly well suited to the Thanksgiving feast, as evidenced by this robust, satisfying gravy. It comes from Montana-based Greg Patent, the author of New Cooking from the Old West (Ten Speed Press, 1996), and it has an appealing home-on-the-range quality, thanks to plenty of fresh sage and the smoky taste of bacon. It's rich, delicious and perfect for smothering turkey and potatoes. Follow these directions to make a foolproof gravy no matter what recipe you use for roasting the turkey. Since the broth and giblets can be prepared one day ahead, the last-minute steps are kept to a minimum.