sweet and sour glazed chicken wings... 50 minutes

the goods:

3 pounds chicken drumettes

4 cups pomegranate juice

1/4 cup light-brown sugar

2 teaspoons chili powder

1/4 teaspoon cayenne pepper

Preheat oven to 450 degrees. Arrange chicken wings in a single layer on a rimmed baking sheet; season with salt and pepper. Bake until deep golden brown, crisp, and cooked through, 45 to 50 minutes, flipping chicken halfway through.

Meanwhile in a medium saucepan, combine pomegranate juice, brown sugar, and 1 teaspoon salt. Bring to a boil over high and cook until mixture is reduced by three-quarters (it should coat the back of a spoon), 35 to 40 minutes. Stir in chili powder and cayenne pepper.

Transfer wings to a large bowl, add pomegranate glaze, and toss until coated.

glazed salmon with brown rice and steamed broccoli... 25 minutes

the goods:

2 teaspoons vegetable oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 garlic clove, minced
1/4 teaspoon red-pepper flakes
2 tablespoons apricot jam
2-3 skin-on salmon fillets
broccoli florets
cooked brown rice, for serving

Heat broiler, with rack in middle position. In a small bowl, combine oil, soy sauce, vinegar, garlic, red-pepper flakes, and jam.

Place salmon on a foil-lined rimmed baking sheet lightly coated with cooking spray. Brush salmon with jam mixture and broil until fish is opaque throughout, about 10 minutes.

Meanwhile, cook rice according to package instructions and set a steamer basket in a saucepan with 2 inches simmering water. Add broccoli, cover, and steam until crisp-tender, 5 minutes.

slow-cooker chicken mole... 4 hours and 30 minutes

the goods:

4 pounds boneless, skinless chicken thighs
1 can (28 ounces) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds
1/4 cup raisins
3 ounces bittersweet chocolate, finely chopped
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
fresh cilantro leaves and sour cream, for serving

Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce over rice topped with cilantro and sour cream.

chicken and grape salad... 25 minutes

the goods:

8 slices bacon, cut into 1/2-inch pieces

1 rotisserie chicken

1/3 cup low-fat plain yogurt

2 ounces blue cheese, crumbled (1/2 cup)

3 tablespoons finely chopped chives

1 garlic clove, minced

6 ounces red-leaf lettuce, torn into bite-size pieces

1 cup seedless red grapes, halved

In a medium skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, about 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

Meanwhile, shred the chicken, discarding skin and bones.

In a medium bowl, mash together yogurt and cheese with a fork. Stir in chives and garlic and season with salt and pepper. Add milk until you reach desired consistency.

In a large bowl, toss together chicken, bacon, lettuce, and grapes. Divide among plates and serve with yogurt dressing.

leftover turkey pot pie... 1 hour

Thanksgiving leftover solution!

the goods:

6 slices bacon, cut crosswise into 1-inch pieces

3 leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced

1 tablespoon chopped fresh thyme leaves

3 tablespoons all-purpose flour

1 and 3/4 cups low-sodium chicken broth

3/4 pound leftover turkey meat, skin removed, cut into bite-sized pieces (3 cups)

1 cup frozen peas

4 cups leftover mashed potatoes

Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks and thyme to skillet and season with salt and pepper. Cook, stirring often, until leeks are golden brown and softened, about 10 minutes. Sprinkle flour over leeks and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.

Transfer turkey mixture to six broiler-proof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes. Heat broiler, with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.