Bariton Mixtures Updates

Creamy chicken paprikash comes together in an hour with sweet and hot Hungarian paprika.

Grilling is the way to go with the fluorescent green — but mild — Romanesco (and other brassicas). Char adds critical flavor, boosted by parsley and basil, also toasted on the grill.

This bright soup of chicken, lemon, vegetables, and herbs is made cozy with light fluffy dumplings.

Seasoning boneless, skinless chicken thighs with a classic Southern fried chicken spice blend and dill pickle brine makes for the juiciest, crunchiest fried chicken sandwiches.

At chef Ziqiang Lu's Birds of A Feather in Brooklyn, tingly heat from Szechuan peppercorns teams up with slightly sweet dark soy sauce and Shaoxing wine to build deep flavor into this quick stir-fry. Have all of the ingredients at the ready before heating the wok for best results. Lu recommends browning the dried chile peppers until well toasted. This helps tease out their aroma and leaves you with a warming mouthfeel that lingers.

Everyone loves the smoky taste of freshly-grilled chicken, but is cooking the chicken directly on the grates really the best way to go? This hybrid skillet-on-the-grill method lets you capture all the delicious juices that the bird gives off as it cooks, while still allowing the chicken to absorb plenty of barbecue flavor. Smoky charcoal, plus the rich, deep notes of smoked paprika and chipotle chile, add plenty of depth, achiote paste delivers a seductive red color to the meat, and a bed of rosemary adds that irresistible flavor. A final brilliant touch? Thick slices of grilled bread to serve alongside, ready to sop up all those beyond-wonderful juices.

Chicken Provençal combines the sun-drenched flavors of southern France: tomatoes, garlic, rosemary, and olives.

Popularized throughout the American South in the 1980s, this vino version of the cheeky “coq au can” swaps a wine can for a beer can.

Rubbing chicken wings with a variety of sweet and spicy seasonings before smoking gives them a double dose of delicious flavor.

Chef Thomas Keller of The French Laundry uses panko breadcrumbs to give chicken a crunchy crust.