Chicken Thighs with Tomatoes and Olives
Pair this flavorful dish with rice that has been simmered with a pinch of saffron or turmeric.

4 chicken thighs
1 small onion, chopped
2 garlic cloves, minced
1 (14-oz.) can diced tomatoes
20 small green pimiento-stuffed olives
1 Tbls. dry sherry or vermouth
1/2 tsp. sweet paprika

Heat a large nonstick skillet over medium-high heat; add the chicken, skin-side down and cook, turning once, until well browned, about 10 minutes. Transfer the chicken to a plate and drain off the fat remaining in the skillet. When the chicken is cool enough to handle, remove the skin.

Return the skillet to the heat and add the onion and garlic; cook, stirring, until the onion is tender. Stir in the tomatoes, olives, sherry or vermouth and sweet paprika; bring to a boil. Add the chicken, along with any juices that have collected on the plate, and bring to a boil. Reduce the heat and simmer, covered until the chicken is cooked through, about 20 minutes. Makes 4 servings (1 thigh and 1/2 cup sauce).

1 Tbls. olive oil
1/4 cup finely chopped onion
3/4 cups short-grain rice, such as Arborio
1/4 cup dry white wine or water
1/2 cup chicken stock or reduced-sodium canned broth
salt and pepper
1 Tbls. butter
1/4 cut freshly grated Parmesan
2 Tbls. chopped fresh flat-leaf parsley

Preheat oven to 425°. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add onion, and cook, stirring until it begins to soften, 2 to 3 minutes. Add rice, and cook, stirring to coat grains with oil about 1 minute.

Stir in wine and cook until completely evaporated about 1 minute. Sir in stock, 1 1/2 cups water, 3/4 teaspoon salt and 1/8 teaspoon pepper; bring to a boil. Cover and bake until most of the liquid has evaporated, about 25 minutes.

Remove pan from oven. Stir in another 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese and parsley. Serve immediately.

6 medium Bosc pears, preferably with stems intact
1 1/2 cups Marsala wine
1/2 cup sugar
Mascarpone cheese

Preheat the oven to 425°. Slice 1/2 inch off the bottom of each pear so it will sit flat. Arrange the pears in a ceramic baking dish just large enough to hold them snugly. Pour the Marsala over the pears and sprinkle with sugar. Bake the pears for about 1 hour, basting them ever 15 minutes with their cooking juices.

Pears will be done when they can be easily pierced with a knife and look caramelized and golden. Serve the pears on individual dessert plates, drizzled with the juices from the baking dish and a dollop of Mascarpone. Serves 6.