No-Cook

Imported or domestic tuna packed in olive oil is a staple in my pantry. I make quick tomato sauces with it, use it on sandwiches, and especially in salads. This is a great main-dish salad, with tender tuna and crunchy, spicy radishes. Serve it on top of lettuce with crusty bread on the side for a substantial no-cook meal.

Vermont's maple sugaring season is in early spring, and Vermont Grade B maple syrup-which has a more pronounced flavor than Grade A-is available by mail order in quart-size containers from Highland Sugarworks, Websterville, VT, tel. (800) 452-4012.

You can control the heat by adjusting the amount of chili oil used. Serve with swordfish, tuna or fried wonton chips.

For snacking, try this tropical topper with Hawaiian lavash crackers, or serve over grilled chicken.

Fragrant five-spice powder enhances the Asian accent in this marinade. Use it to marinate beef or chicken, and brush with the marinated while grilling. It is also delicious with seafood, but only needs to be brushed on during grilling. The recipe makes enough to marinate one pound of meat, poultry or seafood, with some left over to pass alongside. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

You can prepare this brightly colored dip up to two days ahead.

Here's a great combination of colors and flavors that add up to a pretty and refreshing seasonal finale.

Brush this peppery sauce onto beef, chicken or pork during the last 15 minutes of grilling. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.