Meal Prep

Though this pale-orange liquid may not look terribly impressive, its flavor is the very essence of tomato. In addition to using it as a base for soup, we treat it almost like lemon juice, adding a dash here and there to any of our summer recipes that call for a little extra zest.

An easy homemade barbecue sauce makes anything you grill taste even better! Makes lots since it keeps for weeks in the refrigerator.

Dashi Active time: 5 min Start to finish: 30 min Elizabeth Andoh's recipe for dashi provides more than you'll need for the dipping sauce but just enough extra for two nice bowls of miso soup: Heat up the stock and stir in a couple of tablespoons of miso, a handful of diced tofu, and a sprinkling of sliced scallion.

This recipe is an accompaniment for <epi:recipelink id="108054">Chicken, Potato, and Carrot Enchiladas</epi:recipelink>.

Tuna is delicious when it is cooked like steak with a reduced wine gravy made in the pan. Add any fresh herbs you have on hand — chives, tarragon, basil, parsley, oregano. Here the steaks are accompanied by fragrant thyme-scented white beans. Wine for Cooking and to Drink This is a household dish, or more precisely a wine merchant's dish, hence the title. An obvious choice would be a California merlot, but if you are feeling more experimental, a red wine from a less familiar source like Connecticut, North Carolina, or Texas could also work well. Two such wines made from French-American hybrid grapes that would suit this dish and are worth a try are Chambourcin and Maréchal Foch.

This recipe was created to prepare <epi:recipeLink ="14257">Miniature Olive Focaccias with Marinated Peppers</epi:recipeLink>.

This recipe is an accompaniment for Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli .

Serve this quick and easy sauce warm over vanilla ice cream or frozen yogurt.

Spread on a roast pork or turkey sandwich, or use as a dip for grilled shrimp or as a dressing for a fruit salad.

This recipe is an accompaniment for Shrimp with Orange Dust . Active time: 15 min Start to finish: 45 min

This is used in four of the dishes in the menu; the recipe makes enough for them all.

Also delicious with steaks or roast chicken.

If there were just one stock I'd encourage you to make, this is it. Why? Because it is the foundation of more soups and sauces than any other stock I use. For this recipe, you'll need a large stockpot, a colander, and a fine-mesh strainer (or a colander lined with cheesecloth). This recipe is a component of Grill-Roasted Rack of Lamb in Red Mole and Tamarind Barbecued Duck with Smoky Plantain Crema .