Escarole

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

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

In winter we use a variety of greens and winter vegetables to make interesting salads that taste fresh, refresh our palates, and aren't trying to reproduce the delicate leafy greens of the summer.

If you can't find burrata, substitute fresh whole-milk mozzarella.

The simplicity of this pasta dish lets the escarole shine. Excellent as an entrée or as a first course served before roasted chicken or beef.

Poaching fish in olive oil — a popular restaurant technique — is surprisingly easy and well suited to every-night cooking.

Gerald Colapinto of Corona, California, writes: "My grandparents were born in Italy and were wonderful cooks, so I'm partial to Italian food. I especially love the cooking of Southern Italy. Fortunately, I often travel to Rome on business. Back home, I like to re-create the dishes I discovered."

Anchovy and red pepper flakes balance the bitterness of the escarole, giving it a sweetness that goes well with the robust flavors of the Veal Involtini.

Healthy bonus Vitamin K and folate from the escarole

To preserve their vibrant color and pure flavors, cook the greens just until they are slightly wilted. The ribs of the greens should retain some crispness.

Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother have shared many delicious recipes with me, including this one."

Can be prepared in 45 minutes or less.

This is not the salad with feta and olives that most Americans know, but a version popular in the Greek countryside that typically includes a few wild greens foraged from the land. Active time: 30 min Start to finish: 30 min

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Use vegetable stock or broth to make this soup vegetarian.