Vegetable

A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.

Broccoli rabe and pasta, crowned with golden shards of garlic and zapped with a touch of chile heat, is one of the fastest dinners to make, and definitely one of the most satisfying. Because broccoli rabe is loaded with vitamins, minerals, and cancer-fighting bionutrients, I like to double up on the greens. Those who find broccoli rabe a bit bitter—it is a cousin of mustard—will find that the bitterness is greatly tamed by boiling it in lots of salted water with the pasta. You can embellish this basic rendition with bacon or sausage, but it's pretty darn delicious just as it is.

Grilling fresh tomatoes concentrates their flavor, making them super delicious in this Bloody Mary mix.

Wrap slider-sized pork patties in tender lettuce leaves and serve with plenty of spicy sauce on the side for dipping.

Lyon, France, is filled with bouchons - old-fashioned bistros - where everything is seasonal and driven by the classics. I learned this classic at my very first job, at the legendary restaurant Nandron.

"I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal." —Alison Roman, senior associate food editor

"A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!" —Dawn Perry, senior food editor

A hint of fresh ginger gives these refreshing ice pops just a small kick of tingly heat.

"It's everything I want in a salad: sweet, crunchy, and bright." —Claire Saffitz, assistant food editor

This two-part cooking technique adds layers of texture – a creamy inside and a crisp outside.

This is equally good drizzled over hard-boiled eggs or with crudité for dipping.

This "put an egg on it" dream dish is a must-order menu item at Sqirl. If using kale, you may want to add more lemon juice to mimic sorrel's tart sharpness.