For this dish, use the market’s best-looking greens. Each lends its own character: mustard greens provide a peppery tang, bok choy an earthy pungency, and mizuna a bitter-edged complexity. See the recipe for Pappardelle Over Wilted Asian Greens »

Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina. See the recipe for Rib-Eye Steaks with Chimichurri »

JAPAN For thousands of years, Japanese cooks have used the fermented soybean paste called miso to preserve fish. Now that modern refrigeration is available, they turn to miso not for its preservative qualities but for the sweet and salty flavor it lends.

Fresh spring greens, soft goat cheese, and lemon zest makes a bright and springy pizza perfect for the season.

Shredded Brussels sprouts, tossed with pecorino, walnuts, and lemon, is a bright and fresh salad for any Thanksgiving spread. Get the recipe for Brussels Sprouts Salad »

Slow-cooked, extra-tender beef brisket is tossed with lime, chiles, herbs, and cheese, then topped with avocado slices for an incredible taco filling.

Fried slices of prosciutto provide a crisp contrast to sautéed escarole. Get the recipe for Escarole with Prosciutto »

Tomatillos give this Bloody Mary variation its green hue. Get the recipe for Tomatillo Bloody Mary »

“It has always been on my to-do list to attain Zen enlightenment, and recently, I did.” Read Daniel Pinkwater’s essay, “Mystery Vegetable”

We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas. See the recipe for Collard Greens Salad with Peanut Vinaigrette »

Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi’s Nonna Genia’s Classic Langhe Cookbook (Astilibri, 1982).

Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.

Some Brazilians substitute vodka for the fiery cachaça–sugarcane brandy–in this classic drink and call the result a caipiroska.