Parsley

Sweet potato as juice? You bet. This pumpkin-colored tuber is not only a surprising—and easily sourced—ingredient with an appealing flavor, it also helps you get your glow on. The carotenoids in orange-colored vegetables like carrot and sweet potato have such beneficial effect on skin, they have a scientifically validated "attraction factor"—meaning that warm glow you naturally acquire makes others rate you as more attractive.

Think of the crunchy, granolaish sesame clusters as seedy croutons for this juicy and bracing salad.

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

If you leave this on the thicker side, it's a great crudités dip. Or, thin it and pour onto salad.

If you like bold, assertive flavors, this rustic side dish is for you. Try it with roast chicken or pork tenderloin.

This may be more of a rémoulade than a tartar sauce, but we've been making it this way since I came to the Oyster Bar. Has it changed at all since 1974? There's no way for me to know—but I doubt it. Be sure the hard-cooked egg and potato are cold when you make this.

This recipe is ripe for reinvention; use different breads and add-ins to vary the flavor.

This side dish is equally good with steak, broiled fish, or seared lamb chops.

Vegan The simplest saladitas in my repertoire are the ones that pair a single fruit with just one fresh herb. These are as flexible as they are easy. Extra-virgin olive oil, fresh lemon or lime juice, and salt and pepper are all optional. A small pile of Pickled Red Onions is always welcome on top. Make these shortly before serving.

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

You can cut and butter the bread well in advance, but don't bake it till guests arrive.

Feel free to play with different herbs in the chimichurri recipe—that's what these brothers and co-chefs have always done: "When we were younger, our mom would buy lots of herbs, but she'd never use them," says Michael. "So we'd just blend them with garlic, oil, and vinegar."

McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

Green Goddess Dressing is a perfect example of the magic of anchovies—they amplify and deepen the herbal flavors in this sauce without ever announcing their presence. For more recipes and tips, see our Homemade Salad Dressing Primer.

Samaki har'ra is a dish that is very popular in the Arab world, especially in Lebanon and particularly in the port city of Tripoli. While my version may not look traditional, the taste is truly authentic. It's definitely something a little different from the usual salmon dish. Sea bass or snapper are also good fish for this recipe.

How do you make grilled corn taste even better? Douse it in flavorful herb butter.

There are all kinds of radishes available at the markets in the spring—use any shape or color that looks good to you.