I love a dish like that, where you can ask a dozen people how to make it and receive a dozen different answers in return. You see it with chicken adobo, from the Philippines. It’s true of Texas chili and New England clam chowder, as well, and of gumbo and cornbread. Maybe your grandmother made those dishes differently than we do, or you do. That’s O.K. You can get to delicious in a thousand ways.

So see what you make of Tejal’s recipe for kuku paka. Marinate a bunch of chicken legs and thighs tonight, and you can make the sauce for them tomorrow. Tejal wants you to grill the chicken. Of course, you can broil it, if you can’t grill. That’s the point of kuku paka. You could fry it, if you wanted to.

If you don’t want to, if you don’t eat birds, take a look at Julia Reed’s awesome, kinda transgressive recipe for summer-squash casserole, see if that doesn’t appeal. Consider our adaptation of Jamie Oliver’s healthyish recipe for eggplant parm.

And definitely consider Julia Moskin’s recipe for big salad with grains. It’s as much a narrative nonrecipe as it is specific instruction, and thus perfect for our Wednesday tradition here of cooking without recipes. Give it a try.

Tomorrow night, you can go back on the book. Make Mark Bittman’s recipe for cod and potatoes and revel in its deliciousness. And then, on Friday, you can ring in the weekend with my recipe for Jim Harrison’s Caribbean stew, which calls for a lot of different meats but does not require them. You could omit a few and still be very happy. Or add a couple! It’s a very forgiving meal.

Thousands and thousands more recipes are on Cooking. Go take a look. Send the ones you’re interested in to family or friends, for review, and save the ones you want to cook to your recipe box, so you can find them later. (You can, by the way, save recipes from anywhere on the internet to your recipe box, should you find one out there that you like. Here’s how to do that.) Then rate your recipes. And leave notes on them, for yourself or for everyone to see. We cherish helpful readers here.

And we try to be helpful ourselves. If you run into particular trouble with a recipe or with our site or apps, just reach out to cookingcare@nytimes.com. We’ll take care of it.

Now, have you caught up with “Downward Dog,” on ABC? It’s about a woman and her dog, Martin. Martin is the show’s narrator. Which works, but Margaret Lyons explains the talking dog thing better than I can, on Watching.

Check out this National Geographic spread on Saudi weddings, which are, in the magazine’s telling, both elaborate and strange.

And please read Mary Pols’s story out of Canaan, Me., in the Portland Press Herald, on the death of a dairyman and trucker named Richard “Butch” Clark. It’s pretty great. See you on Friday.