Leafy Greens

A vegan's delight, with a gentle bonus buzz from the matcha.

The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.

This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

Look for celery root that is firm—not spongy—at the bottom end.

Sourdough enriches salad dressing for a creamy, tangy finish.

A grilled split turkey, golden brown as it comes from the parrilla, is one of my favorite dishes. Salt and pepper are all it needs. Such a simple preparation wants an equally uncomplicated but flavorful side dish. Chicory, which I learned to love when I worked in Italy as a young man, does the trick for me every time. Brushed with olive oil, seasoned with salt and pepper, and grilled to crispness, it is as good as the turkey that it graces. If you are lucky enough to have acquired some chanterelles or other wild mushrooms to sauté, they make the crowning touch. Their color is like the caramelized crust of the chicken. I butterfly my turkeys differently than most butchers: I split them through the breastbone instead of the back, leaving the backbone in instead of discarding it. I think you get a juicier turkey this way, and an extra fun bone to pick.

The classic combination of spinach, avocado, and grapefruit inspired this fresh, vitamin-packed smoothie. With green tea and protein powder, it’s all you need to get going in the morning.

If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.

This vibrant soup is especially delicious alongside baguette toasts topped with melted cheese.

In 2013, I was a judge at a big pizza competition in Paris. In two days, I tasted seventy-three pizzas, most of them too rich and fussy for my taste. Let's just say that almost every entry featured smoked fish, foie gras, gold leaf, or edible flowers. But one extravagant ingredient that I thought really did work was truffles, and that inspired me to come up with this pizza that makes the most of truffle paste, wild mushrooms, and two of my favorite French cheeses: nutty Comté and triple-cream Saint André. If you like, you can top the fully baked pizza with paper-thin slices of prosciutto or speck. And if you can get your hands on a fresh truffle, shave it on top right at the table. That's the kind of simple, earthy luxury I can really get behind.

Swap in veggie stock and make all your vegetarian relations happy.

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

To learn how to cut endive into long, layered spears for an elegant look.

Flip the script on a winter vegetable that's usually stewed: Collards are great when briefly sautéed.