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Food editor Maggie Ruggiero learned this method of cooking artichokes from a close friend of hers, Betty Alfenito, "prop stylist and cook extraordinaire." We love the wonderful pan sauce it yields, as well as the way it infuses the artichokes with a subtle hint of garlic.

Acini di pepe, the Italian term for "peppercorns," also refers to tiny pearls of pasta. This dish goes well with lamb chops or grilled chicken.

This dish is a take on the bistro classic frisée salad with lardons. We recommend removing the ribs from the dandelion greens; though it's a rather lengthy process, the result will be much more delicate.

Xiao Yang uses Italian eggplant (not Asian) in this recipe.

Daryl Getman of New York City, NY, writes: "I'm a second-year theater student at NYU's Tisch School of the Arts, so most days are more about running from class to rehearsal to a performance than they are about cooking. But since I moved out of the dorms last year, cooking has become my favorite distraction. And on the weekends, it's my idea of a break." Daryl likes to use top-notch applewood-smoked bacon for this salad.

Healthy bonus Vitamin K and folate from the escarole

Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.

These rich cheese puffs resemble gougères, with tangy Stilton taking the place of Gruyère.

Healthy bonus: Vitamin A from the pumpkin, fiber from the peas

Healthy bonus Vitamin C from the bell peppers, B6, and potassium from the tomatoes

What to drink: Sparkling wine would pair well with these sweet-spicy flavors.