Arugula

The spice girls: Susan Feniger and Mary Sue Milliken, chefs and co-owners of Border Grill in Santa Monica and Ciudad in Los Angeles (who gained fame as the stars of the Food Network show Too Hot Tamales). What you'll love: The sweet and spicy flavor combination. "The taste of the mango and the serrano pepper had my mouth watering for more," one taster said.

Thin slices of Genoa salami, baked until crisp, add texture and flavor to these sophisticated brunch sandwiches.

In this easy and hugely satisfying pasta dish, arugula is transformed from peppery leaf into powerhouse pesto.

Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version). Using an assortment of different colored beets makes the salad more vibrant.

IMPROV: Instead of tarragon, try dill; sub bacon for the ham.

Fresh, peppery arugula pairs nicely with the Steamed Clams with Pasta.

Straccetti di Manzo Generations of Roman cooks have relied on this trattoria favorite — made with classic ingredients — for dinner in a hurry.

Using prepared pizza dough, you can make these homemade cheese-filled calzones just as fast as your favorite pizzeria could deliver them.

Why a trio of cheeses? Fontina for its melting quality and nutty flavor, Gorgonzola for its biting blue punch, and Parmigiano-Reggiano for its uncanny ability to amplify other cheeses.

Instead of relying on fat for flavor, this fresh side dish uses varied tastes and textures to impress guests: crisp, peppery arugula; tart, crunchy pomegranate seeds; and rich, slightly sweet pecans. It's nutritious, too, with pecans contributing monosaturated fat (the good kind) and pomegranates providing a good dose of fiber, vitamin C, and antioxidants.

Verjus is a tart grape juice made from unripe wine grapes. Milder than vinegar, it can be used in salad dressings without competing with an accompanying wine the way vinegar does. Look for it at specialty foods stores or online at chefshop.com and terrasonoma.com. What to drink: Pour an Oregon Pinot Noir with the salad and the Herbed Lamb Chops with Pinot Noir Sauce.

We used strongly flavored wild greens because a mild salad would get lost with the rest of the menu. The dressing is a simple and classic vinaigrette.

The pears give this pretty pizza fresh flavor and texture.

This recipe is a great way to make the most of late-summer tomatoes. Grill some Italian sausages to go alongside. What to drink: A lighter red, like Pinot Noir.

This elegant dish would be lovely for lunch. What to drink: Something light and fruity, like Sancerre or rosé.