Leafy Greens

Caravan of Dreams is one of the restaurants where my family likes to eat when we're in New York City. It's a funky, comfortable place in the East Village, with food that's hearty and innovative (and all vegan). Once, my younger son ordered the Green Garden Platter, described as "seasonal mixed greens sautéed with grilled marinated seitan, garlic, and olive oil, topped with grilled carrot polenta in mushroom gravy." I was intrigued by the combination of seitan and polenta, so when I got home, I made my own version, which bears little resemblance to the restaurant's. There's something enticing about seitan/polenta synergy, and with the addition of greens, the result is a great-looking, hearty dish.

The almost lemony, tart taste of sorrel is very pleasing with the sweet stewed onions. Even a small amount of sorrel will transform the character of what would otherwise be a more predictable onion pie. Though expensive to buy, sorrel is easy to grow. Plants can be bought in nurseries, put in the ground and harvested leaf-by-leaf for several years. It would be worth having a few plants to be able to make this tart in a regular basis.

Chef Graham Elliot, of restaurants Graham Elliot and Grahamwich in Chicago, shared this recipe as part of a Tree-Trimming Party Menu he created exclusively for Epicurious. Here's a salad that puts a twist on classic holiday flavors. Homemade smoked marzipan mingles with crisp prosciutto and caramelized figs on arugula dotted with a ricotta cream. If your ricotta is on the wet side, see our instructions for how to drain it, an important step before making the cream. The marzipan can be made up to five days in advance.

Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Make the pâté just before serving—it's a very quick recipe to put together—as this dish has the most flavor and the best texture when it's warm and fresh from the broiler.

PAT You won't find a collard green—or a green of any kind, for that matter—that Gina hasn't mastered and found a dozen ways to cook. She's queen of the twists on greens. The idea for this particular twist came from stuffed cabbage with a vinegary red sauce—but we think this is even better than that recipe. Don't you?

Start breakfast by making a potato pancake, then cover it with sausage, eggs, and cheese and bake until puffed and golden.

Good-quality smoked bacon and fresh collard greens are the keys to this indulgent riff on creamed spinach.

Find sources for local ground turkey at LocalHarvest.org and conserve fossil fuels that get burned during shipping.

The addition of airy brioche gives this aromatic spiced stuffing a less dense texture than most holiday casseroles.

Thailand has been heavily influenced by Indian culture. India's religion, music, and especially their food have all become part of Thailand's heritage. Curries are often thought of as an Indian thing, but Thai versions of curry are just divine. Serve this dish with Tom Yum , if desired.

Black beans are a tasty nonmeat source of iron, which is key to high energy and strong immunity.

Are you flush with folate? Too-low levels are linked with osteoporosis, depression and more. Black-eyed peas are a top source of the vitamin.

This hands-on French feast of vegetables and cuts of meat boiled in a savory broth is traditionally served in courses. It begins with the bone marrow on toast, then follows with the broth and the meats and vegetables. Feel free to serve it all at once, providing plenty of toasted bread and savory condiments for dipping.

Blanch brussels sprouts and then shock them in an ice-water bath to keep them bright green and crisp-tender.

Stuff, roll, and wrap the butterflied pork loin one day ahead. Then, two hours before the party, roast the pork on a bed of apples, which serves as a natural rack and adds sweetness to the cider jus. Don't sweat the technique: Ask your butcher to trim and butterfly a pork loin for you, or go to bonappetit.com/go/porkloin for step-by-step photographs to learn how to butterfly and roll this beauty yourself.

Let this be the dish to make a kale lover out of you. If you are a fan of creamed spinach, there is no way you won't fall head over heels for this dish. The same luscious flavors are all in play; the creamy sauce is spiked with onion, garlic, and a touch of nutmeg. Changing the leafy green from spinach to kale is a seemingly small substitute with a big impact. Like spinach, kale is packed with nutrients, but unlike spinach, it doesn't melt into the sauce; its texture is sturdier and retains its body when cooked. Crispy shallots bring another layer of texture along with their mild onion flavor.

This veggie-licious burger provides 12 grams of filling fiber, nearly half of your recommended daily intake. Cool beans!

Frazzled? Feast on fish! Tuna is high in vitamin B12, which stimulates the brain's production of serotonin, a neurotransmitter that helps you relax.