Leafy Greens

"Talk to most chefs and they'll say they'd want a perfectly roasted chicken for their last meal," says Sean Brock. For his definitive version, Brock starts with superflavorful heritage-breed chickens, but the key to the dish is prepoaching the bird in an immersion circulator. Because most home cooks don't have access to this equipment, we adapted the recipe to work in a home kitchen.

Christensen's vinegary, buttery, barely cooked greens stay bright in color and flavor.

Farro, an ancient Italian grain similar to barley, is available at specialty foods stores and Italian markets.

The wilderness is filled with greens, from grassy glade and mossy rock to the leaves upon the trees. But how to celebrate this verdant splendor, when one eats neither grass nor moss, neither leaf-lined branch nor bud? The salad bowl is just the place for a pageant of greenery, as one can fill it with a tender mix of lush edibles scooped from the field. We prefer a wild salad to be austerely dressed; too much accessorizing can distract from its simple beauty. A drizzle of lemon and oil and perhaps a scattering of edible blooms are all that are needed here.

Strawberries are a gem at the gym. Their vitamin C helps you melt up to 30 percent more fat during exercise.

Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.

Kinch visited the Bon Appétit Test Kitchen to teach us how to make these savory, deep-fried little bites stuffed with sautéed greens, which he changes throughout the seasons depending on what's growing at the farm.

This soup is equally delicious served hot or chilled.

Pound the pork into superthin cutlets to get the best crust-to-meat ratio. Make extra for a next-day sandwich.

Leeks are easy to cultivate, but they do require a long growing season. This soup is one of the easiest to prepare, and it gets a colorful boost with the addition of fresh spinach leaves.

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.

There is something so satisfying about making gnocchi—tender pillows of dough that do not require a pasta machine. For the best result, use fresh ricotta (as opposed to commercial brands), which is available at local farmers' markets or cheese stores. The bright-green pesto proves that you don't have to use basil to get a terrific herb sauce for pasta.

First, tenderize the octopus by simmering it at a low boil for about an hour (ignore the myths about adding vinegar or a cork from a bottle of wine). Then char it on the grill to crisp the skin.

Watermelon takes on a nice char on the grill. Don't fiddle with the pieces; just flip them when it's time.

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

A misleading name for such a luscious, creamy dish. This creamed spinach gunges up quite nicely.