Poultry

Like fish, chicken and other poultry are ideal for Monday-to-Friday dinners. Poultry’s neutral flavor blends with myriad vegetables, seasonings, herbs, condiments, and spices so that the cook can create an infinite number of dishes. Its firm yet delicate texture is always tender, it appeals to most children, and, depending on how it’s prepared, it can be low in fat and cholesterol.

Chicken especially is available and ready to cook in enough forms—whole, quartered, in parts, either on the bone or off—so that the cook won’t tire of making it the dinner entree more than once in a week.