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

This procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches.

Bresaola—a beef lover's prosciutto equivalent—gives this virtually no-cook dish a platform with deep flavor.

We tweaked this Old World sweet-and-sour dish with confit duck, and the amazing result knocked us out.

Moderately priced avruga caviar (smoked herring roe from Spain) gives cooks a chance to throw caution to the wind and experiment.

We were surprised at how many different varieties of gorgeous red lettuces and red greens we were able to find to create this visually stunning salad.

Fennel dressing, bright with lemon juice, coats pleasantly bitter greens with an intriguing hint of licorice.

This timeless dish is a beautiful, delicious, easy beginning to dinner. You can also think of mimosa as a nice way to add a little inexpensive protein to a vegetable side or leafy green salad....

Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.

Thin ribbons of Parmigiano-Reggiano carry the mushrooms’ meaty robustness through each bite of greens.