Leafy Greens

Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.

Rib eye or filet mignon would also work well in this recipe.

Piquillos are sweet Spanish peppers with a rich, full flavor.

Use shaved Parmesan in place of the goat cheese, if you like.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.

A colorful and satisfying stew is priceless this time of year, and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

Chickpeas add meaty body to a home-style vegetable soup; round out the flavors with a sprinkling of grated cheese.

Think beyond the salad bowl: Cooking escarole tempers its slight bitterness; pine nuts are a mellow complement.

Inspired by an antipasto that's popular at New York City's Lupa, this substantial salad takes a hearty, rich green that's usually cooked and proves how delicious it can be when served raw.

Editor's note: The recipe below is from Alex Jamieson's book, The Great American Detox Diet.

Nori, or sushi paper, can be found in Asian markets and health food stores.

Editor's note: This recipe is from Erika Lenkert's book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining For Lenkert's tips on throwing a last-minute New Year's Eve party, click here. This is about as easy as entertaining gets, with big bonus points for its refined presentation and luscious flavors. Hand-feed one — or 10 — to someone you want to seduce or friends you want to impress.

A perfect balance of sweet, savory, soft, and crunchy.

What to drink: D'Arenberg 2004 The Footbolt Shiraz from South Australia ($19), with lovely cocoa and blackberry notes that go well with Chinese flavors.

Amy's favorite workweek dinner.

This rich take on an Italian classic comes from Mario Batali, Joe Bastianich, and Nancy Silverton's restaurant, Mozza, in Los Angeles. Use the best-quality aged balsamic for drizzling over the dish just before serving.