Escarole

Make this one-pan chicken dinner a go-to this winter.

Spicy tofu crumbles, pickled scallions, and roasted garlic chili sauce all come together in this noodle bowl. (Save leftovers to add to grain bowls all week long.)

Most people don't know escarole from escargot, but that's okay. Just know that escarole is a delicious leafy green vegetable that's high in vitamin C. Leeks, which resemble large scallions, have a slightly oniony flavor. Here, I've used both in a main-meal soup that is filling and nutritious. Try sprinkling a little smoked paprika over the soup before adding the cheese-it will give a sweet, smoky, slightly spicy flavor.

Fresh basil and pears team up for a winning combo of sweet fruit and herbal notes in this bright, crisp salad.

Make this elegant meal for two your next date-night-in.

A grilled split turkey, golden brown as it comes from the parrilla, is one of my favorite dishes. Salt and pepper are all it needs. Such a simple preparation wants an equally uncomplicated but flavorful side dish. Chicory, which I learned to love when I worked in Italy as a young man, does the trick for me every time. Brushed with olive oil, seasoned with salt and pepper, and grilled to crispness, it is as good as the turkey that it graces. If you are lucky enough to have acquired some chanterelles or other wild mushrooms to sauté, they make the crowning touch. Their color is like the caramelized crust of the chicken. I butterfly my turkeys differently than most butchers: I split them through the breastbone instead of the back, leaving the backbone in instead of discarding it. I think you get a juicier turkey this way, and an extra fun bone to pick.

Soaking the onion mellows its sharpness. If you can't find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

This dish was inspired by pasta e fagiole, the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

I love the crimson glow of juicy little pomegranate morsels. Mix with fresh winter lettuces, serve it European style after the entreé, and enjoy.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.

This one-pan shrimp dinner is just the thing for a busy weeknight when you want something warm, but also light and fresh.

Skip the side salad and serve these greens with a hot cup of tomato soup for an easy, comforting winter dinner. If meat is a must, add some fried bacon or prosciutto for a heartier bite.

If subtlety is your thing, this Mozzarella Bar creation is not for you. Each crostino is composed of a really strong vinegar presence from the escarole, which is marinated before being grilled and again after; a strong flavor of smoke from the bacon; and sweetness from caramelized shallots. The role that the cheese plays is to tame those aggressive flavors but the result is by no means bland. The recipe for the shallots makes more than you will need for this recipe, but they are essentially pickled, so they will keep for several weeks in the refrigerator. You can use the leftovers on sandwiches or spooned over grilled beef, chicken, or pork.

You can make the white-bean spread ahead of time; store it in an airtight container in the refrigerator until ready to use, up to three days. The chicken will need to marinate for at least two hours before being grilled.

This soup has a wonderful bright, fresh flavor from the greens and lots of herbs. My favorite way of cooking this soup is in a pot made of micaceous clay (see note). The clay adds flavor and the added earthiness of the favas makes it heavenly! This version is pureed, though you can leave it chunky if you wish. You can substitute fresh peas for the favas and fresh spinach for the escarole. Make sure you use a really flavorful extra-virgin olive oil for finishing.

Cookbook author Joanne Weir is known for her flavor-packed Mediterranean-inspired food. Her book From Tapas to Meze shows the breadth of her Mediterranean influences. Here, Joanne shares a favorite pizza recipe that we adapted for grilling using a Tuscan grill that fits into the fireplace of her home in San Francisco. The bitter escarole on this pizza is balanced by the sweet pine nuts, creamy cheeses, and the salty olives. The dough for a grilled pizza needs a bit more structure from gluten to keep it from oozing through the grates of the grill, which is why this one is kneaded for a longer time than other pizza doughs.