If you're cooking for two this Thanksgiving and don't want a month's worth of leftovers, instead of turkey try poussin (French for small, young chicken) or Cornish game hens. This recipe is from one of the hottest new chefs in the country, Gavin Kaysen, who is the new executive chef at New York City's Café Boulud, a favorite on the James Beard Foundation's Celebrity Chef Tour, and Food & Wine's Best New Chef of 2007.

Pomegranate and Balsamic Glazed Poussin

Serves 3 to 4

2 cups pomegranate juice

1/2 cup balsamic vinegar

1/2 cup honey

2 Cornish game hens or small chickens, cut in half

Bring the three liquids to a boil, then simmer until the mixture becomes a glaze. Reserve half for later. Put the chicken in the other half of the glaze and marinate for 4 to 6 hours. Set your grill to 400 degrees. Start with the bird skin-side down, glaze it, then grill for about 7 minutes. Next, turn it over and glaze again, cooking for about 3 more minutes. Turn it over and glaze once more, then cook for another 2 minutes.

Any leftovers you do have make amazing sandwiches--just add cranberry sauce, lettuce, and garlic mayonnaise.

Bon appetit!