Quick

This seasonal salad is a great mix of colors and flavors.

Don't be concerned about the amount of kale called for in this recipe. The leaves will cook down considerably in the pan.

Chop your favorite nuts and dried fruit to fill this tart. If desired, use toasted coconut or chopped crystallized ginger instead of toffee bits for the garnish.

Kids like the sweet-salty combination of the jam, Parmesan, and prosciutto.

Pear nectar gives the sauce a sweet, luscious finish.

These cheesy grits are the perfect base for Veal Grillades or almost anything else.

Editor's note: Serve these fried eggs with Chef John Besh's Green Onion Sausage and Shrimp Gravy . A simple dish like fried eggs can be so good, and because it's so simple it's important to start with the best eggs, butter, and salt you can find. Pay attention to the cooking process and you'll have the most memorable eggs ever.

My friend Timmy Reily makes the best version of this classic New Orleans drink. He likes to use the finest brandy, but once you've added all the other ingredients the brandy doesn't matter so much. You may need to add a bit more sugar, so taste a little and sweeten as you go.

Editor's note: Use this spice blend to make Chef John Besh's Slow-Cooked Veal Grillades and his Busters and Grits. Using this spice blend is truly the easiest way to consistently achieve the flavors I grew up with. Once made, the spices will last for six months in an airtight container.

Guests won't leaf these alone! A yogurt dressing and plenty of produce keep the tangy mouthfuls light.

Savor these morsels with benefits: Each has nearly 20 percent of your calcium RDA.

One cute cocktail contains only 7 grams of sugar—including the candy cane. Sip and stay sleek!

Get your fix of two favorites (Chinese and pizza) in one crusty canapé—for fewer than 150 calories.

Consider these "beauty" bites: They offer up 26 percent of your daily dose of vitamin A, which keeps skin and hair healthy.