This salad from Grace Parisi brilliantly combines many exciting ingredients into one amazing recipe—pickled vegetables, uncommon produce, ancient grains and a cross-cultural dressing that includes miso and chipotle chile in adobo.
Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie (shay-shay; "thank you" in Mandarin). They are supereasy to make, but for a great shortcut, use store-bought kimchi (a chile-flecked Korean pickle that's often made with cabbage) in place of both.
"My granny taught me that when corn is very fresh, the juices are naturally creamy," Kevin Gillespie says. "I took that as the gospel." He grates half of the corn here to make a luxurious puree that thickens without cream.