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Carve or pull apart some of the warm meat and toss it into a green salad to make a light one-dish meal.

Prepared mustard (especially Dijon) makes a nice table condiment for this, as does a sauce made from equal parts mustard and mayo.

Warm a baguette in the oven, cut it into 4-inch lengths, split them open, leaving them hinged, drizzle pan juices on the bread, and pile in some warm sliced or shredded chicken, along with a little mayo and some baby spinach, watercress, or lettuce.

Serve with a green salad, any cooked vegetable (or several), rice (see Chapter 7: Sides), Mashed Potatoes (Chapter 7: Sides), and/or some good bread to soak up the delicious juices.

teriyaki chicken thighs

Makes 4 servings (2 thighs apiece)

Chicken teriyaki is about as easy as whisking together a quick no-cook sauce, pouring it over some chicken in a pan, and sliding it in the oven. The chicken comes out juicy and moist, with a beautiful mahogany glaze. Don’t worry about overcooking these. You want to err on the side of their being well-done. With all the sauce surrounding them, they’ll just get more and more tender, and there’s very little danger of their drying out. Once they’re baked, the thighs and their sauce can be stored in a tightly covered container or a resealable plastic bag in the refrigerator for up to a week. Reheat them briefly in the microwave, or enjoy them at room temperature.

½ cup soy sauce

½ cup water

1 tablespoon minced garlic (about 3 good-sized cloves)

1 tablespoon minced fresh ginger

1 tablespoon dark brown sugar

1 tablespoon honey

8 chicken thighs (6 to 8 ounces each)

1. Adjust the oven rack to the center position and preheat the oven to 400°F.

2. In a medium bowl or a jar with a tight-fitting lid, combine the soy sauce, water, garlic, ginger, brown sugar, and honey. Whisk or shake to mix well.

3. Rinse the chicken thighs under cold water, pat them dry with paper towels, and arrange them, skin side up, in a single layer in a 9-by 13-inch baking pan. Pour the sauce over the chicken. Bake in the center of the oven for 30 minutes, uncovered and undisturbed.

4. A lot of liquid will have accumulated in the pan. Baste the chicken by spooning this liquid over the tops of the thighs several times, and then bake for 15 minutes longer. Baste again, and cook 15 minutes more.

5. Check the internal temperature of the chicken with an instant-read thermometer inserted parallel to the bone (but not actually touching it) in one of the thighs. If it registers 170°F, the chicken is done. If not, remove the thermometer, baste again, and bake for up to 20 more minutes, checking the temperature and basting every 10 minutes or so until the thermometer reads 170°F.

6. Transfer the chicken to a plate or a platter and let it rest for 5 to 10 minutes. Meanwhile, using a hot pad or an oven mitt, tip the pan and use a large spoon to skim off and discard most of the clear yellow fat that will have accumulated on the surface of the sauce.

7. Serve the chicken hot, warm, or at room temperature, with some of the sauce spooned over it.

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GET CREATIVE

Serve with rice (see Chapter 7: Sides) and Absolutely the Best Broccoli (Chapter 7: Sides) or Delightfully Spiced Carrots (Chapter 7: Sides) on the side; with Vegetable-Tofu Stir-Fry (Chapter 4: Vegetarian Entrées); or with a green salad with Honey-Mustard Dressing (Chapter 2: Salads).

Garnish with a sprinkling of toasted sesame seeds and/or very thinly sliced scallions (including the green part).

This recipe also works well with chicken wings, which make a great party snack, appetizer, or potluck contribution. Just substitute 3 to 4 pounds of wings (buy drumettes or cut-up wing sections, rather than whole wings) and follow the recipe as directed.

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poached salmon

Makes 2 servings

Poaching (that is, cooking something slowly in simmering liquid) is the easiest, most reliable way to cook salmon. You really can’t go wrong. Even if you overcook it a bit, it will still be moist