Leafy Greens

Vinny Dotolo & Jon Shook, Animal, Los Angeles, California
James Birch, Flora Bella Farm, Three Rivers, California (bitter greens) In 1991, Jim started selling all sorts of his seasonal vegetables and fruit to the most popular restaurants in Los Angeles. Jon and Vinny love the flavors and textures of this dish—the smokiness of grilled bitter greens cooled with a creamy soft-cooked egg and balanced with the sweet and salty pancetta dressing, finished with a crunchy breadcrumb topping. This makes a great supper in itself. Use escarole or kale if you can't find broccoli rabe.

This thick soup has a texture almost like porridge.

Spiedini ("skewers" in Italian) refers to this dish at Frasca Food and Wine involving meat, seafood, or vegetables roasted or grilled over a fire. Instead of lamb shoulder, you could buy about 21/2 pounds boneless leg of lamb to trim and cube for the spiedini.

To make the sourdough croutons, toss 3 1/2 cups 1-inch cubes crustless sourdough bread with 2 tablespoons olive oil. Spread the bread cubes on a heavy-duty rimmed baking sheet and bake at 400°F for 20 to 25 minutes.

Named for the French word for arugula, this fresh take on the gimlet was developed by Matthew Biancaniello for the Roosevelt's Library Bar in Hollywood.

B&O's menu offers everything from juicy steaks to local seafood, but our money's on the brick-oven pizzas (or flatbreads, as they're called at the restaurant). Savor the arugula, asparagus, and fried egg version while taking in the scene at the restaurant's downstairs bar.

Cotton Row is full of local flavor. The restaurant, which is located on the city's courthouse square, is housed in a three-story brick building dating back to 1821. And chef James Boyce's menu keeps the local flavor coming, with dishes like this risotto made with butter beans, a southern staple. Crispy fried okra makes a fitting (and tasty) garnish.

Nduja, a spicy spreadable salami, is incredible with the pork.

Quick preserved lemon (it cooks for ten minutes) adds a fresh hit of flavor to this warm salad.

Linguiça, a garlicky Portuguese sausage, and andouille, a smoky Cajun sausage, are both available at most supermarkets.

MOROCCAN COOKS USUALLY MAKE this tasty salad with Swiss chard, but I have seen it also with beet leaves. Eaten all year round, it is prepared by Moroccans on Rosh Hashanah for their Sephardic Seder, when they say a series of blessings over squash, leeks, dates, pomegranates, black-eyed peas, apples, the head of a fish or a lamb, and Swiss chard and beet greens.

Hari Pulapaka, chef and owner of Cress Restaurant in DeLand, Florida, scored a spot at a local community garden to sprout his organic produce for vitamin-packed salads like this one. The homemade dressing he created stays fresh in the fridge for a week.

Roasting the tomatoes concentrates their flavor.

This slaw is perfect as a side dish or added to a pulled-pork sandwich.