Spinach

Although bay leaves in this recipe smell delicious and look enticing, they should not be eaten because of their sharp edges.

Fermented black beans are an essential ingredient to this soup. I couldn't find exactly the kind of beans Kunkhen used, so I settled for a prepared black bean garlic sauce, which was perfect and gave the soup the same earthy taste that Kunkhen's had. I recommend that if you are using black beans you begin by adding 5 teaspoons, then taste the soup for seasoning. If it needs more flavor, add more black beans. The tablespoon of black bean garlic sauce was perfect to season this amount of soup.

We adapted this gorgeous salad, full of intriguing flavors and textures and so colorful it looks like a fireworks display, from a recipe that Mexican chef María Dolores Torres Yzábal contributed to México, The Beautiful Cookbook.

Miso—rather than oil—lends body and flavor to the dressing.

This is based on a classic Italian dish, vitello tonnato, in which chilled slices of veal are topped with a puree of tuna, anchovies, capers, and lemon. Here, the veal is replaced by sliced turkey, and the sauce can be made up to a day ahead. (Buy good-quality turkey breast from the deli section of the market.)

We've given a twist to the traditional Greek salad, then tucked it into toasted pita bread to come up with a tasty lunchtime treat.

This recipe can be prepared in 45 minutes or less.

Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.

Can be prepared in 45 minutes or less.

(Spinaci con Pinoli e Passerine) Spinach with pine nuts and raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and Italy, where it is a staple on Venetian and Genoese menus. It is a perfect accompaniment to delicate fish or poultry dishes and is often served at room temperature.

With a gingery egg drop, lots of kale, and toast on the side.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.

Using store-bought pizza dough and pre-made chana masala to make these flavorful stuffed pockets, dinner comes together in a snap.

This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.

Chock-full of spinach, herbs, and feta, this nourishing skillet will shine at any meal.

Curry paste, coconut milk, and fresh spinach yield a vibrant sauce for tender fish.

Somewhere between a soup and stew, this spicy chicken bouyon is a family favorite.