Leafy Greens

Skillet-toasted fresh breadcrumbs tossed with Parmesan cheese add crunch to this terrific side dish.

Active time: 15 min Start to finish: 15 min

Ribollita In leaner times, this hearty soup provided a delicious way for Tuscans to use their leftovers: Ribollita means "reboiled," and the soup was always eaten two days in a row. Plus, it was poured into the bowl over a slice of stale bread, which we recommend that you do, too. Begin making it two days ahead, and don't leave out the final drizzle of olive oil.

This recipe can be prepared in 45 minutes or less.

This innovative take on the classic features an intensely flavored olive and raisin tapenade that is also great teamed with breadsticks or spread onto bruschetta. Crispy egg-bread croutons are also a nice addition

The idea for this salad came from Carlos Conrique, who worked at Billy Cross's cooking school in Morelia, a beautiful 16th-century Mexican town. Today, Conrique is a chef at the Blue Door, in Miami's Delano Hotel, where his dishes are still influenced by his childhood in Guadalajara.

The griddled persimmon cakes we had with duck in Xi'an inspired this salad.

Although it may sound heavy, this dressing has a light, silky texture that keeps it from weighing down the delicate lettuce. The salad needs to be eaten immediately, before the dressing cools. Serve it as a first course or a side dish—it would go especially well with grilled steak.

Active time: 10 min Start to finish: 40 min

When slicing the cabbage, try to go nice and thin. Toss with the dressing and let it rest before serving, so the vegetables will soften. The slaw becomes creamy then.

Can be prepared in 45 minutes or less.