Salad

This dish has a French feel. You can enjoy it morning, afternoon or night, and you'll definitely want to. -Mendelsohn

A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted spices and olive oil poured over the cheese add a warming boost of flavor.

With favas, you have two choices: Buy fresh, or buy frozen ones at Middle Eastern markets.

Drizzle this sweet-salty vinaigrette on green salads or on roasted carrots.

And who, pray tell, is this exotic culinary adventuress named Bella? My eight-year-old Portuguese water dog. For a long time now, she's loved carrots. She literally comes running every time she hears the carrot peeler come out of the drawer. My husband and I thought, "Hmm, that's different for a dog," and played the approving parents. Recently, she's expanded her palate to sweet potatoes. No sooner do they hit the counter than she's singing and dancing around my feet. I quarter and square off the potatoes and fling the ends at her, and she's been known to get some serious hang time as she leaps for them. Seriously, Air Bud's got nothing on Bella. Maybe she heard about how healthful sweet potatoes are: their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into the bloodstream, which is great for the vascular system, and for mood. My experience says that's true; whenever I make this salad, Bella's awfully happy.

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

This dish is inspired by a salad on the menu at Keens Steakhouse in NYC.

"Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste." —Sue Li, recipe developer

This simple salad gets extra flavor from finely grated hazelnuts.

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

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

We're skipping the classic cubes in favor of tangled butternut ribbons baked into a moist flat cake for a seriously showstopping first course. Pair the squash with a mix of spicy arugula and ever-so-slightly-bitter chicory enhanced with savory pancetta and toasted hazelnuts. A sweet-tart apple vinaigrette is the final touch atop the most refreshing fall salad we've tasted in a long time. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Mashed Potato and Cauliflower Gratin; Cabernet-Cranberry Sauce with Figs; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .