Chicory

Mangoes take the place of tomatoes, so you don't have to wait until summer to enjoy this much-loved Italian salad.

The trick of leaving the base attached to the quartered escarole is one we learned from Lidia Bastianich, and it makes the whole process far less fussy. Studded with plump raisins and crunchy pine nuts, the rice makes for a flavorful filling—perfect for the slightly bitter edge of the greens.

Here, a garlic-packed vinaigrette is infused with caramelized sucs—pan drippings—from the roast pork, creating an uncanny fusion of nutty, meaty flavors.

This salad shows how bitterness, punctuated with a zingy vinaigrette, can be supremely refreshing.

Wash the salad greens in a large bowl of cold water. Handle them gently to avoid bruising.

This recipe is a fun alternative to the heavier dishes that tend to make an appearance at Super Bowl parties. A few variations can be made to this salad as well: Make it Buffalo style by tossing the chicken in a little hot sauce just after you've fried it. You can also vary the cheese (by using goat or Feta) and other salad ingredients (like lettuce type) according to taste. Freezing the cheese will make it firmer and much easier to grate.

Pan-sear to crisp the skin, then pop the fillets in the oven to finish the job.

Wilted radicchio and spinach are a nice match for spicy red pepper flakes and smoky, salty bacon. Treviso—with its not-too-tough (but also not-too-tender) leaves—is the best choice for this recipe if you can find it.

Radicchio's bitterness is a nice match for the slightly sweet sausages. Serve this hearty dish with crusty bread or with pasta tossed with olive oil, garlic, and chopped Italian parsley.

Here, radicchio is paired with another member of the chicory family: frisée. With Sherry vinegar, feta, oranges, and Kalamatas, this salad has great Mediterranean flavor.

Panzanella is an Italian bread and tomato salad served in the summer and made with leftover crusty country loaves. In this winter version, tomatoes are replaced by brussels sprouts and apples, and the fruit-filled bread known as panettone stands in for the country loaves.

To prepare the leeks, trim the bottoms and cut in half lengthwise. Then rinse under cold running water, separating the layers to remove the dirt.

The gutsy contrast of assertive greens with juicy pears, slivers of Manchego, and toasted pumpkin seeds lets guests know right from the beginning that this meal will be full of personality.

Chocolate mousse would be a great simple ending to this meal for two.

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program. Scarola alle Acciughe There are basically two ways of cooking greens: the long, slow method, and this one, where much of their water content is still present, leaving the leaves with a definite chew.

Asiago cheese can be found at some supermarkets, specialty foods stores, and Italian markets.

This raw dish is all about the best ingredients you can find. A great goat cheese and a fruity, high-quality olive oil will result in flavor that's as stunning as the presentation.