These grilled duck breasts, served with wrinkly roasted grapes and potato-bacon gratin, are from famed L.A. chef Suzanne Goin. A marvelous autumn dish.

Lemon turkey breast is larded with fat, filled with a green olive tapenade, and grilled. Serve the turkey breast in summer, autumn, or for Thanksgiving.

Braising these rich, dark meat duck legs makes them tender and succulent, a perfect contrast to the briny olives. Serve with polenta or mashed potatoes.

This tapa of fried goat cheese with onion confit combines two iconic Spanish ingredients into a tantalizing small bite that’s all sweetness and tang.

Deep frying these spring roll wrappers filled with chicken and Asian spices results in a light, flaky crust. Cool them off in the cilantro and yogurt dip.

A delicate concoction of chicken flavored with red chiles, sichuan peppers, and clear rice vinegar, this dish is said to originate in the Dong’an county.

This roast turkey is served with roasted vegetables and gravy. Served the turkey any time—not just Thanksgiving. The turkey can be made ahead and used all week. The gravy, too.

Seared chicken breasts are napped with a creamy goat-cheese-and-herb sauce. The chicken breasts are served with black beans on the side.

Cavatelli with turkey sausage gets flavor boosts form tomato and broccoli rabe. The cavatelli can be made in minutes, so have the family at the table.

Sauteed chicken chunks are nestled over rice pilaf speckled with fresh tomatoes and parsley. A wedge of lemon or sumac finishes the dish.

Grilled chicken quesadillas are a summer favorite. Fill the quesadillas with the chicken and onion beforehand, and grill them as guests arrive.

A Spanish savory pie, Pastela Moruna is related to Moroccan bastila though not as sweet or rich. Rotisserie chicken and puff pastry make this a quick meal.

French women don’t get fat eating this salad. Slices of duck breast are laid atop a mixed green salad with a tangy red-wine dressing. An elegant lunch.

Indonesian saté, marinated meat on skewers with peanut sauce is popular all over the world. Instead of chicken or pork, this recipe uses turkey.

Meaty chicken legs are sauteed in butter with plenty of garlic and then white wine and verjus are tipped in. The crowning touch is the addition of sour grapes.

Chicken Marbella, a sell-out at The Silver Palate, is filled with chunks of chicken and flavored with vinegar, brown sugar, dried plums, and olives

The sweet spicy aromas of North Africa will fill your kitchen when you make this tagine. Chicken and lentils allow this stew to be ready in about an hour.

For these tandoori chicken roll-ups, chicken is marinated in a yogurt-spice mixture, which lends flavor as well as tenderizes. The roll-ups are great for lunching with the kids.

Jambalaya get a new look with this recipe. Duck breasts are grilled then added to the pot along with rice, ham, onions, and bell peppers. Hot and spicy.

Tender chicken, sweet leeks, carrots, and celery are nestled in the pie topped with a buttery puff pastry crust. Use chicken legs for maximum flavor.