Crisp, delicate, homemade phyllo cups are filled with a floral, citrusy, fresh and light-tasting chicken salad. Some prep ahead makes for an easy hors d’oeuvre to assemble and serve.

Warmly spiced and savory Baharat coats the crispy skin of this roast chicken finished with a bright splash of fresh lemon juice and cooked over a bed of mushrooms and onion.

Smoky Spanish paprika and garlic powder coat these incredibly flavorful bites of chicken served with a traditional tomato and pepper Romesco sauce. The bold flavors make it a perfect hors d’oeuvre from summer to winter.

Brown chicken stock. This is the rich stock you want for a hearty chicken soup or flavorful pan sauce. Roasted chicken bones and a few simple vegetables, herbs and spices are simmered delivering great depth of flavor and wonderful body.

Just a few simple ingredients, simmered on the stove, deliver a richly-flavored homemade stock with good body. “White” refers to simmering raw ingredients directly in water. For a “brown” stock the ingredients are roasted first.

Sweet (but not too sweet) and spicy, this version of a Chinese takeout classic skips the battering and deep-frying in favor of stir-frying. Don’t worry, I’m not going healthy on you. This is to show off the sweet, floral flavor of fresh winter oranges accented with a bit of heat from dried chiles.

My perfect wing has crispy skin, a tangy-sweet, sticky glaze and tender, juicy meat but I don’t always feel like going through the effort and mess of deep frying. Get ready for easy, no mess, crisp-skinned wings right from the oven with the sweetness of honey, bright ginger and the depth of soy sauce. Finger licking and wet naps required, just the way a good wing should.

Fresh, summer peaches, cardamom, ginger, and a bit of spicy chile: this sauce delivers the sweet, acidic and floral flavors of summer peaches with a complex-but-easy blend of spices in the form a sugary glaze to grilled pork chops, chicken quarters and salmon. It is wonderful tossed with baked, fried or grilled wings.

This simple dish reinvents a leftover tomato salad into a fresh, rich, one-dish summer. Sweet tomatoes, pungent herbs and sharp feta balance with full-flavored chicken thighs for a delicious meal with almost no work! Enjoy!

Tackle the boredom of leftovers by transforming them into something entirely new. The work you’ve already done adds up delivering quick and easy meals packed with flavor. From a recent appearance on WJLA ABC7 Good Morning Washington.

Tarragon, the paragon herb of light and fresh, pairs perfectly with delicately poached chicken for a not-too-heavy chicken salad perfect over crisp greens on in a sandwich. This recipe is a perfect way to reinvent leftover wine and herb poached chicken which means most of the work is done ahead of time.

Poaching is a wonderful way to infuse flavor into less flavorful boneless, skinless chicken breast. The tarragon, parsley and chives add freshness while the peppercorns, wine and bay leave create a wonderfully complex sauce. Enjoy this warm or cold. Make extra for chicken salad.

This takes everything you love about baked lemon chicken and serves it up on a skewer. Tart lemon juice, floral zest and brown sugar gain je ne said quoi complexity from a hint of Paprika and soy sauce. It arrives on your plate sticky, sweet and sour with just the right amount of char, hot off summer grill.

The bright, colorful, sticky, glossy, fruit glaze offers sweet, tart and slightly tannic flavors dressing up weeknight chicken for special guests. No red currant jam? Use raspberry or cherry instead.

This Mediterranean-inspired chicken, lemon and egg soup is both rich and bright-tasting. It’s hearty enough to enjoy for lunch after a morning spent playing out in the snow, while the lemon and spinach will find you still enjoying it as the first daffodils push out of the ground.

Buttery Bartlett-style pears blend beautifully with Piccata - a sauce of butter, capers and lemon - served over crisp, pan fried chicken paillards.. This is the time to reach for those super-tender pears that have a couple of bruises on them. They'll make the smoothest sauce.