Arugula

No need to buy preflavored vodka; we got great results making our own.

Simple syrup is an easy way to add unexpected flavors-like, well, vegetables-to your drinks. This Arugula Simple Syrup makes about 2/3 cup, which is enough for about 10 cocktails.

The Zuni roast chicken depends on three things, beginning with the small size of the bird. Don't substitute a jumbo roaster—it will be too lean and won't tolerate high heat, which is the second requirement of the method. Small chickens, 2-3/4 to 3-1/2 pounds, flourish at high heat, roasting quickly and evenly, and, with lots of skin per ounce of meat, they are virtually designed to stay succulent. Your store may not promote this size for roasting, but let them know you'd like it. I used to ask for a whole fryer, but since many people don't want to cut up their own chickens for frying (or anything else), those smaller birds rarely make it to the display case intact; most are sacrificed to the "parts" market. But it is no secret that a whole fryer makes a great roaster—it's the size of bird favored for popular spit-roasted chickens to-go. It ought to return to retail cases. The third requirement is salting the bird at least 24 hours in advance. This improves flavor, keeps it moist, and makes it tender. We don't bother trussing the chicken—I want as much skin as possible to blister and color. And we don't rub the chicken with extra fat, trusting its own skin to provide enough. But if the chicken is about method, the bread salad is more about recipe. Sort of a scrappy extramural stuffing, it is a warm mix of crispy, tender, and chewy chunks of bread, a little slivered garlic and scallion, a scatter of currants and pine nuts, and a handful of greens, all moistened with vinaigrette and chicken drippings.

Crunchy, salty, pretzel-coated chicken cutlets are lightened up with creamy cauliflower purée and arugula salad for a perfect weeknight meal.

Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.

If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.

In 2013, I was a judge at a big pizza competition in Paris. In two days, I tasted seventy-three pizzas, most of them too rich and fussy for my taste. Let's just say that almost every entry featured smoked fish, foie gras, gold leaf, or edible flowers. But one extravagant ingredient that I thought really did work was truffles, and that inspired me to come up with this pizza that makes the most of truffle paste, wild mushrooms, and two of my favorite French cheeses: nutty Comté and triple-cream Saint André. If you like, you can top the fully baked pizza with paper-thin slices of prosciutto or speck. And if you can get your hands on a fresh truffle, shave it on top right at the table. That's the kind of simple, earthy luxury I can really get behind.

Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw. Who knew?

Use a very sharp cheddar to make this—it's the difference between pimiento cheese and cheesy mayonnaise.

Parmesan crisps turn this simple fall salad into something extra-special.

If you can't find both red and yellow beets, just use all of one or the other, and pickle everything in one bowl. The pickles keep, refrigerated in an airtight container, for up to 2 weeks, making them perfect for snacking with holiday leftovers.

The best blue cheese for this is salty but creamy, not too sharp or funky.

This salty, sweet, and sour dish is a bold mix that is guaranteed to keep grilling exciting through the end of summer.

Spicy arugula, slightly bitter endive, and sweet fennel come together in a salad with the briny help of coarsely chopped olives in the lemony dressing.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.