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To make the noodles: While the soup is cooking, preheat the oven to 400°F. Slice off the top third of the head of garlic (leave the papery skin on). Put the garlic on a square of foil and drizzle the exposed cloves with the olive oil. Wrap in the foil.

Bake the garlic for 45 to 60 minutes or until it feels very soft when squeezed. Cool to room temperature. Squeeze the garlic cloves out of the garlic skin onto a cutting board and mash with the side of a chef’s knife to a paste. (There should be about 3 tablespoons.)

When the chicken is cool, remove the chicken meat from the bones and shred or coarsely chop (there will be about 4 cups of meat). Skim off any fat that has risen to the surface of the soup and return the meat to the soup.

Cook the noodles in a large pot of boiling salted water for 8 minutes or until al dente. Drain and toss with the melted butter and garlic paste in a large bowl. Toss with the parsley.

To serve, ladle the soup into bowls and top with the noodles.

SERVES 6

CHICKEN SOUP

One 3-pound chicken, cut up

8 cups water

4 garlic cloves, minced

3 large sprigs fresh thyme

2 large onions, coarsely chopped

2 carrots, chopped

2 celery ribs, chopped

1 bay leaf

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

ROASTED GARLIC NOODLES

1 head garlic

1 teaspoon extra-virgin olive oil

8 ounces extra-wide egg noodles

2 tablespoons unsalted butter, melted

¼ cup chopped fresh flat-leaf parsley

Chipotle-Spiced Three-Bean Chili

Dried smoked jalapeños, known as chipotle chiles, turn up the heat on this chili. Made with three different types of beans and boneless chicken, it’s a hearty one-dish meal that’s low in fat and good for you. Top with all your favorite chili toppings or just a simple squeeze of lime.

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Heat a large pot over medium-high heat. Heat the oil. Brown the chicken for 6 to 8 minutes or until browned on all sides, stirring frequently. Stir in the onion, reduce the heat to medium, and cook for 3 minutes or until slightly softened. Add the garlic and cook for 30 seconds or until fragrant, stirring constantly.

Stir in all of the remaining ingredients except the cilantro. Bring to a boil, reduce the heat, and simmer for 35 to 45 minutes or until slightly thickened, stirring occasionally. Stir in the cilantro and serve.

NOTES

The black beans, chili beans, and kidney beans in this recipe are added directly to the chili without rinsing or draining. The additional liquid from the beans adds extra flavor and body to the chili.

Chipotle chiles in adobo sauce can be found canned in the Latino section of the grocery store or in Latin markets.

SERVES 6

1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken breast halves or thighs, cut into ¾- to 1-inch pieces, or 1 pound ground chicken

1 large onion, chopped

3 garlic cloves, minced

One 28-ounce can diced roasted tomatoes

One 15-ounce can black beans (see Note)

One 16-ounce can chili beans (see Note)

One 16-ounce can kidney beans (see Note)

1 cup reduced-sodium chicken broth

1 tablespoon ground cumin

2 teaspoons chili powder

1 to 2 teaspoons finely chopped chipotle chiles in adobo sauce, veins and seeds removed for less heat, if desired (see Note)

¾ teaspoon kosher salt

½ teaspoon freshly ground pepper

¼ cup chopped fresh cilantro

Burmese Fried Rice with Eggs

I feel fortunate to have learned something about the Karen people of Burma through a family that recently immigrated to our area. They have carried their food traditions with them and prepare delightful fresh, spicy meals. This fried rice was inspired by a casual dish they prepared: colorful vegetable fried rice crowned with a gently fried egg. It is easily adapted to whatever vegetables are in season or in your refrigerator.

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Stir together the soy sauce, sesame oil, hoisin, and chili sauce in a small bowl and set aside.

Heat a large wok or nonstick skillet over high heat, and heat 1 table-spoon of