1 pound dried small white beans

8 fresh Anaheim chilies* (about 1 pound)

1/4 cup (1/2 stick) butter
2 large onions, chopped
1/3 cup all purpose flour
4 cups low-salt chicken broth
3 cups half and half
4 cups shredded cooked chicken
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon white pepper

1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
1 cup sour cream
Chopped fresh cilantro
Purchased tomatillo or green chili salsa
chicken, white, bean

2 teaspoons ground cumin
1 teaspoon dried thyme
8 skinless boneless chicken thighs
1 1/2 tablespoons olive oil
2 cups chopped onions
3 garlic cloves, minced
1 1/2 cups 1/2-inch cubes peeled butternut squash (about 12 ounces)
1 1/2 cups 1/2-inch cubes peeled yams (red-skinned sweet potatoes; about 12 ounces)
1 cup dried apricot halves
1 28-ounce can diced tomatoes in juice
3 cardamom pods
3 whole cloves
chicken, thighs, squash

7 tablespoons olive oil
4 garlic cloves, chopped
3 shallots, peeled, chopped
1 28-ounce can crushed tomatoes with added puree
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh basil

3/4 cup panko (Japanese breadcrumbs)
3/4 cup grated Parmesan cheese
1 cup all purpose flour
2 large eggs, beaten to blend
6 skinless boneless chicken breast halves

3/4 cup grated mozzarella cheese
chicken, marinara,

2 3 1/2- to 3 3/4-pound chickens, each cut into quarters, backbones removed
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons Hungarian sweet paprika
1 teaspoon turmeric

2/3 cup olive oil
1 1/4 pounds white onions, thinly sliced
1 1/4 pounds red onions, thinly sliced
1 1/2 tablespoons honey

1 750-ml bottle dry white wine, divided
9 large fresh sage leaves
8 large shallots, peeled
8 large garlic cloves, peeled
3 Turkish bay leaves

3 cups assorted brine-cured Mediterranean olives (such as Kalamata and picholine)
chicken, olives, onions