Bon Appétit

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.

Turnip, mustard, and collard greens star in this southern-style soup.

Chef Grossman whips up this drink to "cleanse and recharge." Be sure to pick firm pears because soft ones may clog the juicer.

Miso is the secret savory ingredient in the topping for this luscious cobbler.

Ana Sortun, chef-owner of Oleana in Cambridge, Massachusetts, is known for her modern interpretation of Middle Eastern and Turkish cuisine. When it comes to chicken breasts, she seeks out local, organic birds and chooses a flavorful spice rub. One of her favorite seasonings is baharat, a Middle Eastern spice mixture that includes cumin, oregano, and dried mint. Here, she pairs chicken skewers with a cooling yogurt sauce and a colorful pomegranate and pistachio relish.

The Product: Earthy-fruity spice powder with a mild kick.
The Payoff: Hot chocolate with complex, subtle flavor and an intriguing, gentle spiciness.

The product: Rich yogurt with great flavor.
The payoff: No need to drain regular yogurt.

The Product: A delicious oil that’s a good source of healthful fat.
The Payoff: Rich, buttery flavor.

The product: Stout (like Guinness) is a rich, dark British beer that's full of flavor.
The payoff: Restaurant-caliber pan sauce.

The product: An orange that's streaked with red throughout and almost seedless.
The payoff: Sweet-tart flavor and pinkish-red color that come together in an easy, sophisticated dessert.

The product: Kefir is a drink that looks and tastes like yogurt, usually made from cow's milk or goat's milk. It's in the dairy section.
The payoff: Body and tanginess in soups.

Peppermint ice cream and chocolate cake are rolled up into the quintessential holiday treat.

This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.