Quick

The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance.

Sesame oil will become bitter if it gets too hot, so cook over gentle heat.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

If the vibrancy of this dressing fades, perk it back up with more lime juice.

If you leave this on the thicker side, it's a great crudités dip. Or, thin it and pour onto salad.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they're tossed in adds plenty.

This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don't have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

My elementary school grapefruit, all grown up. I like the low notes of the dried chiles and rosemary against the sweet-tart citrus.

Editor's note: Use this recipe to make Chef David Chang's Bo Ssäm. Japanese short-grain white rice is the only rice we make. We, like all restaurants and many home cooks, use a rice cooker to prepare it—it's just that much easier and more reliable than cooking rice on the stove. Here are directions for both methods.

Editor's note: Use this recipe to make Chef David Chang's Bo Ssäm. Ssämjang—a spicy fermented bean paste sold in Korean markets—is a traditional accompaniment to grilled meats. Ssämjang is like the love child of two Korean sauces: a mix of denjang (Korea's funkier answer to Japanese miso) and kochujang, a spicy chile paste. Anyway, rather than just thinning out the ssämjang with oil or water as is most commonly done, we've allied ssämjang with extra kochujang and added vinegar in the mix to bring up the acidity of the sauce.

Gravy is pure comfort for me, and if I can make a gravy into a meal, so much the better. This is one of my favorite ways to have a rich, comforting, and filling dinner in less than half an hour. It also contains one of my favorite methods to get a toasty gravy base with lots of depth—toasting bread crumbs. After caramelizing the onions, you sprinkle in the bread crumbs and toss them around a bit until golden brown. Then, when you add the liquid ingredients, the bread crumbs thicken and flavor the gravy. It's wonderful served with grilled or sautéed kale, and over mashed potatoes.

If you have a fetish for dark chocolate, this will fuel your flame. It will also energize your body with antioxidants that boost blood flow to the brain (and a few other vital organs). Cocoa, kale, and cherries, three beloved and sexy superfoods, contain flavonoids and antioxidants that fight heart disease and diabetes and even promote brain growth.

There is so much folate in this pesto, you'll make a pound of serotonin before bedtime, which means a night of great sleep and a smile in the morning. Both kale and walnuts feed your lover's brain with the omega-3 ALA , which is converted into molecules that protect your brain cells and are linked to a lower risk of depression. The pesto is equally delicious on pasta or brushed on grilled chicken.

Like most recipes in this book, this salad can be altered endlessly and tweaked to your liking. Have a cup of kale left over from dinner? Dice it and mix into your fish salad for an added boost of flavor, fiber, and vitamin K. Or try adding some of your favorite hot sauce to this recipe and serve it on whole grain crackers as a snack or hors d'oeuvre. The options are endless.

**Editor's note:**Use this recipe to make Ali Larter's Winter Lettuces with Pomegranate Seeds . This is an everyday dressing that is wonderful on all variations of lettuces and vegetables. It's a welcome change from bottled dressing and so easy to make.

Watch out: These crispy, spicy avocado fries are addictive! Especially when dunked in a yogurty dipping sauce.

These are made with sweet potatoes, a superfood that helps you slim and energize. The sticks have kick, so dunk 'em in our cooling dip to put out the fire.