Meal Prep

Editor's note: The recipe and introductory text below are excerpted from chef Neil Perry's book Rockpool. Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures — with as much accuracy as possible — from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too. This recipe is an accompaniment for Lobster, Soy Chicken, and Mango Salad . Master Stock Chicken is to me the Chinese equivalent of a beautifully roasted chicken with garlic. I find the best thing to do with the chicken the next day is to fry it.

You can make this stock with a variety of fish carcasses (from nonoily fish) or with just one type — whatever your seafood market can give you.

This recipe is an accompaniment for Master Stock Chicken .

When trimming artichokes in the following manner, make sure you scrape out every bit of the choke, as this will help prevent the artichoke bottoms from turning brown.

Nice with grilled fish or chicken, this can also be served on toasted baguette slices as an appetizer.

Can be prepared in 45 minutes or less.

This recipe is an accompaniment for Blood Orange Tart with Orange Caramel Sauce.

Aji amarillo is a Peruvian chile. This salsa uses a jarred paste made from these flavorful and fiery bright yellow peppers. This recipe is an accompaniment for Pork Tenderloin Churrasco .

Besides serving these crunchy pumpkin seeds in our chili and chopped salad, we love to make up a batch to keep on hand as a snack.

This recipe is an accompaniment for Boca Negra Chocolate Chipotle Cakes .

This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Goan Curried Clams .

Purchased wonton wrappers stand in for fresh pasta in this easy recipe.

This recipe was created to accompany <epi:recipelink id="14144">Camarones Adobados a La Parrilla (Grilled Shrimp with Ancho Pasilla Sauce).</epi:recipelink> Can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 4 hr

If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean. I can't think of a single food that doesn't taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set a portion aside for basting.

This light, spicy soup is delicious hot or chilled. The sautéed aromatics turn the broth a rich red-orange, more reminiscent of tomato than watermelon. See if your guests can guess the main ingredient. Active time: 1 hr Start to finish: 1 hr (3 hr if serving chilled)

Steamed cauliflower florets, broccoli florets and carrot slices are mixed with olives and tossed with a sun-dried tomato and oregano vinaigrette in this Italian-inspired starter "from the garden."