Be sure to use toasted rather than plain sesame oil—it has a superior nutty flavor. For a little heat, add a pinch of crushed red
- toasted sesame oil
These simple sauteed mushrooms work as a quick, weeknight side dish. To turn them into a main course, toss with cooked pasta and a generous handful of Parmesan cheese or fold into an omelet with Gruyere, fontina or Swiss cheese.
- chopped fresh rosemary
- Freshly ground pepper to taste
- dry white wine
- grape tomatoes
- extra-virgin olive oil
- freshly grated lemon zest
- lemon juice
- dried oregano
This easy recipe will work with steamed carrots, turnips or rutabaga too.
- freshly ground pepper
- unsalted butter
- orange juice
Spread crostini with goat cheese and top it with this salad for an easy summer appetizer.
- balsamic vinegar
- extra-virgin olive oil
- rinsed and chopped oil-packed sun-dried tomatoes
- halved and pitted oil-cured black olives
- extra-virgin olive oil
Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.
- chopped fresh tarragon or 3/4 teaspoon dried
- lemon juice
- freshly grated lemon zest
- all-purpose flour
Serve this Italian-inspired combination of sweet snap peas, leeks and tomatoes with roast chicken or garlic-rubbed grilled steaks.
- dried oregano
- extra-virgin olive oil
The succotash is wonderful as it is or topped with grilled shrimp, salmon or chicken.
- chopped fresh parsley
- rice vinegar
- chopped onion
- chopped red bell pepper
- frozen or fresh shelled edamame