Chicory

Wishy-washy greens needn't apply: A gorgeously balanced symphony of peppery and bitter greens, cut with a lemony vinaigrette that makes the feta go creamy, and an occasional pop of sticky, sweet date, this is sure to become your go-to salad all summer long.

Veal in Switzerland often presupposes sauerkraut, but we prefer a lighter take. With crunchy radishes and bitter frisée, this salad brings its vinegar note in the form of a spicy mustard dressing.

Israeli couscous, which is larger and chewier than the more common variety, takes the place of arborio rice in this risotto-style dish.

Radishes are in their prime right now. If you can find the small French Breakfast or Easter Egg varieties, just trim them and keep them whole, rather than slicing them. Spring onions, immature onions harvested before their bulbs grow large, are available in farmers' markets at this time of year. If you can't find them, scallions make a fine substitute.

This works as a first course or as a side.

Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas.

This gorgeous winter salad would go well with the Mediterranean Supper Omelet. The seasoned rice vinegar takes candied walnuts from ubiquitous to inspired.

Tender, faintly bitter escarole gives a unique, delicious earthiness to this double-crust pizza, which stands apart from its traditional saucy brethren.

Rib eye or filet mignon would also work well in this recipe.

Piquillos are sweet Spanish peppers with a rich, full flavor.

Think beyond the salad bowl: Cooking escarole tempers its slight bitterness; pine nuts are a mellow complement.

Editor's note: This recipe is from Erika Lenkert's book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining For Lenkert's tips on throwing a last-minute New Year's Eve party, click here. This is about as easy as entertaining gets, with big bonus points for its refined presentation and luscious flavors. Hand-feed one — or 10 — to someone you want to seduce or friends you want to impress.

This rich take on an Italian classic comes from Mario Batali, Joe Bastianich, and Nancy Silverton's restaurant, Mozza, in Los Angeles. Use the best-quality aged balsamic for drizzling over the dish just before serving.

Fennel dressing, bright with lemon juice, coats pleasantly bitter greens with an intriguing hint of licorice.

These are delicious warm or at room temperature—especially convenient when you're cooking for a crowd.

This is the ultimate turkey sandwich.

Blood orange juice gives the dressing great flavor and color. If you can't find it, use 1/2 cup pomegranate juice mixed with 1/4 cup regular orange juice.