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24 whole chicken wings

3 tablespoons olive oil

Coarse salt and freshly ground pepper

Pierre’s Barbecue Sauce (Meat)

1. Preheat the oven to 400°F. Divide wings between 2 rimmed baking sheets. Drizzle each sheet with 4½ teaspoons oil. Season each with ½ teaspoon salt and a pinch of pepper; toss to combine. Bake until cooked through, about 30 minutes.

2. Preheat a grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush wings with barbecue sauce. Grill, turning and brushing with sauce occasionally, until heated through and marked by grill, 6 to 7 minutes. Serve immediately.

curried chicken with toasted almonds

SERVES 8

14 boneless, skinless chicken thighs (about 3¾ pounds), cut into 1-inch pieces

Coarse salt

3 tablespoons plus 2 teaspoons extra-virgin olive oil

2 tablespoons plus 2 teaspoons curry powder

1 teaspoon cumin seeds

1 bay leaf

1 small cinnamon stick

2 large garlic cloves, minced

2 tablespoons finely chopped peeled fresh ginger

1 small yellow onion, finely chopped

1¼ cups heavy cream

2 cups homemade or low-sodium store-bought chicken or vegetable stock

2 Granny Smith apples, cored, quartered

½ teaspoon finely grated lime zest, plus 2 tablespoons and 2 teaspoons fresh lime juice (from about 2 limes)

¼ cup finely chopped fresh mint, plus sprigs for garnish

Three-Grain Pilaf (recipe follows)

½ cup sliced blanched almonds, toasted

1. Season chicken with salt. Heat 3 tablespoons oil in a Dutch oven over medium-high heat. Brown chicken in batches (so as not to crowd pot), turning once, 2 to 3 minutes per side. Transfer cooked chicken to a plate as you work.

2. Reduce heat to low. Heat remaining 2 teaspoons oil in pot. Add spices, bay leaf, cinnamon stick, garlic, ginger, and onion. Cook, stirring often, until fragrant, about 5 minutes. Add chicken and juices, and stir to coat with spice mixture.

3. Raise heat to medium. Stir in cream, scraping bottom with a wooden spoon. Bring to a simmer. Add stock; return to a simmer. Reduce heat to low. Cook, partially covered, until chicken is tender, 30 to 35 minutes. Season with salt.

4. Just before serving, grate apples into a bowl using the large holes of a box grater. Stir in zest, lime juice, and mint.

5. Spoon curried chicken mixture over pilaf in bowls. Top with about 2 tablespoons apple-mint mixture. Sprinkle with almonds; garnish with mint sprigs.

three-grain pilaf

SERVES 8

2 tablespoons unsalted butter

1 small onion, finely chopped

1½ cups jasmine rice, rinsed

½ cup red rice, rinsed

1 cup quinoa, rinsed

¾ teaspoon coarse salt

Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until onion is soft and pale gold, 8 to 10 minutes. Stir in 4 cups water, the grains, and salt. Raise heat to high; bring to a boil. Reduce heat to low, and stir. Cover, and cook until grains are tender, 20 to 25 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork, and serve.

roasted quartered chicken and shallots

SERVES 4

If you can’t find precut chicken quarters, ask your butcher to quarter a 5-pound chicken and remove the backbone.

1 tablespoon unsalted butter, softened

4 pounds chicken quarters, skin on

Coarse salt and freshly ground pepper

4 large shallots, peeled and halved lengthwise

1. Preheat the oven to 450°F. Lightly brush a rimmed baking sheet and the chicken pieces with butter. Lay chicken, skin side up, on sheet; season with 2 teaspoons salt and the pepper.

2. Roast chicken 20 minutes. Remove from oven. Carefully arrange shallots, cut side down, around chicken; season shallots with salt and pepper. Return to oven. Continue roasting, basting chicken occasionally with pan juices, until an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 165°F and shallots are tender and caramelized, about 20 minutes more. Transfer