Bon Appétit

The herb-and-spice blend would also be terrific with eggplant or lamb.

Smoked paprika, Spanish chorizo, and Manchego cheese give this a Latin kick. Eat it as a snack or serve with cocktails.

The dressing is also a great dip for broiled shrimp or chicken.

Sue Torres puts a creative spin on Mexican flavors at her Manhattan eatery, Sueños. According to Torres, many people overcook chicken breast because they're worried about salmonella. "You're not killing bacteria, folks —you're killing flavor and moisture," she says. Because it is easy to overdo the heat with the lean white meat, it's worth using an instant-read thermometer to check for doneness (the thickest part of the breast should reach 165°F). What to pair with that perfectly cooked meat? Torres has an idea. "Chicken works well with so many seasonings , but coriander gives it a tuxedo," she says .

This stir-fry gets its hit of green from bok choy and mizuna, a Japanese salad green.

It's the watercress that makes this new riff on a classic greener—and zestier, too.

A little coconut milk adds richness to this sophisticated dish from the Sugar Mill restaurant at Rosewood Little Dix Bay.

You don't need a juicer to make this sweet, smooth drink, which is rich in vitamins A and C—a blender can puree the fibrous kale and soft kiwi and banana.

Peppery, uncooked mustard greens make a great base for this modern-day Caesar salad. Cook up any leftover greens and use them in an omelet.

Kajsa Alger, chef and co-owner (with super-chef Susan Feniger) of Street in Los Angeles, isn't a fan of chicken breast. "It's my least favorite meat," she says. So if chicken breast is to make it onto Street's menu, it has to be something special. This salad—inspired by Vietnamese green papaya salad—is anything but boring.

To make this dish vegan, skip the crab.