Meal Prep

This simple, delicious treat is excellent spread over scones or toast and comes together in practically no time at all.

If there is any "magic" to our cooking, it's in seasoning mixes such as this. With this mixture, we try to unmask the depth of flavor in our native seafood, not overpower it. We want every bite to display a full flavor profile, so we liberally sprinkle seasoning on the entire piece of fish. That means both sides. Make a decent-sized batch of this mixture so it will always be handy, then rub it or sprinkle it on the food. Remember, mixtures such as this cost very little to make yourself but quite a lot if you buy them at retail.

Fresh horseradish can have very intense flavor and heat, which is why we start with a small amount — taste the sauce and add more only if desired.

Can be prepared in 45 minutes or less.

Perfect for almost any dessert pie.

Serve any leftover sauce with fresh berries.

This is a good one for potato salad, too.

Can you fall in love with bread crumbs? I did when I first tried panko, the coarse Japanese bread crumbs that are also airier than Western kinds, and therefore make the most delicate crusts; they also fry to a gorgeous golden brown. I've long used panko for all my breading and found it superior even to homemade crumbs made with good bread. Here, I've flavored panko with thyme, basil, ginger, and chile heat, which makes the crumbs a really exciting ingredient and one you'll use often. The flavored crumbs also store beautifully.

Active time: 20 min Start to finish: 4 hr

Beurre composé, or compound butter—butter creamed with various flavorings—is a classic French accompaniment, used to top anything from broiled steak or fish to steamed vegetables. Compound butter can be frozen and a few slices cut off whenever the need arises.

This sauce hardens into a chewy candy when poured over ice cream. Can be prepared in 45 minutes or less.