Salad

The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.

Rye berries have a rich nutty flavor, but you can use any firm whole grain instead (farro, wheat berries, and spelt are all good choices).

If you can’t find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

This beet salad is a perfect show-stopping side dish as well as a healthy, meatless lunch.

Thanks to a few key pantry and fridge staples, these vinaigrettes are creamy AND light—without a drop of mayo or buttermilk in sight.

Tomatoes, basil, cheese—a dish we know and love gets a major upgrade and gives us the Caprese we didn't know we needed.

Get ready for a blissed-out day of noon-till-sunset meals.

Freekeh has a smoky flavor that gets more depth when the grains are toasted; you can use wheat berries, spelt, brown rice, or farro instead.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

You can make a larger batch of the Earl Grey sugar and sprinkle it on sugar cookies, pie dough, or scones before baking.

Strawberries and cream…and cardamom. The cooling spice and cucumbers give berries an element of intrigue.

Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you’d rather not make your own.

Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

Slightly underripe plums? Add a touch more honey.

Salty, crunchy, and herbaceous. You won’t be able to get enough of it. We promise.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.