For this Hainanese chicken recipe, a whole chicken is poached with scallions and ginger, then sliced and served with garlicky rice and two bold dipping sauces.

This white chicken chili is savory and creamy — with just the right amount of spice.

Lan Samantha Chang's family adds even more savory flavor to their favorite lo mein recipe with dried shiitake mushrooms, soy sauce, and Shaoxing wine. Baking the noodles with the mushroom soaking liquid and soy sauce infuses them with rich flavor, complemented by the stir-fried chicken, eggs, and celery that complete the dish.

This decadent riff on the classic Italian-American dish is served with a luscious sun-dried tomato cream sauce.

In mushroom season, Jean-Georges Vongerichten makes this salmon dish with fresh porcinis at Jean Georges. Mushrooms and mushroom syrup add intense flavor to the fish, which is seared until the skin is crisp and the flesh is barely cooked. Sliced jalapeño and lemon juice, sprinkled on just before serving, offset the salmon's richness and provide a little bite.

For this spicy curry, chicken thighs and drumsticks simmer in a rich sauce seasoned with chiles, garlic, ginger, and an array of spices.

The Food & Wine chicken pot pie with leeks comes together in just about an hour and uses only one skillet.

This rustic chicken stew is seasoned with a carefully toasted mix of seeds and spices, which are ground into a coarse paste with roasted tomatoes and tomatillos. Stirred into the stew toward the end of the cooking process, the paste both thickens and seasons this warming dish.

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.