Bariton Mixtures Updates

"This recipe looks like a doozy, but it really delivers," says Andrea Reusing. "The chickens are just so reliably juicy, even when they're cooked longer than they should be." Smoking the birds quickly over anise-scented tea makes them wonderfully fragrant. If you prefer to cook one chicken instead of two, smoke it in a wok or a pot rather than a roasting pan.

Andrew Zimmern’s Kitchen AdventuresFamily meal night across America just got easier, and so did entertaining on a budget. Don’t wait for August to make ratatouille; paired with roast chicken pieces, it’s a classic combination that even your kids will devour. If you care to, this dish works equally well with turkey quarters on the grill: Use the same marinade, but roast using indirect heat over wood coal for about 80 to 90 minutes for dark quarters, and 70 minutes for turkey breast.

"In under an hour, heirloom tomatoes and slivers of red onion are transformed into a savory sauce that brings bright, summery flavor to this simple grilled chicken. Chicken cutlets quickly pick up the flavors of the tomatoes and onions; let them soak in the marinade after cooking for an extra kick."

A pinch of ground allspice adds interest to a not-too-sweet maple and mustard concoction inspired by chef Brendan Collins. The simple sauce does double duty as a dressing for salad and as a marinade for chicken thighs — just reserve a little bit of the sauce for adding effortless pizzazz to a quick salad, and use the rest of it as a marinade to give chicken thighs a lacquered shine and deep flavor. The recipe is for grilled chicken thighs — see the note at the end of the recipe for how to prepare them in the oven.

These delicious, savory hand pies are made by filling store-bought puff pastry with diced leftover turkey that's been tossed with a buffalo-style hot sauce.

Light up the grill for this simplified version of the classic, flavorful Indian chicken dish, courtesy of Madhur Jaffrey.

Star chef Bobby Flay smothers an open-face turkey sandwich with cheese sauce and bacon for his version of the over-the-top Louisville classic.

Chef Gerardo Valenzuela uses seafood in dishes that can pair beautifully with whites and reds.

Starting over hot coals and finishing over low heat mimics the crispy-juicy results of shawarma, kebab, and al pastor shops around the world.

Meatballs are paired with a sweet-spicy cranberry sauce for this appetizer ideal for parties.