Cookbooks

These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish with roasted or grilled lamb.

For the best poultry gravy, do not roast the turkey or chicken in a nonstick roasting pan: It keeps the flavorful bits of meat and skin from cooking onto the pan.

The relish can be made up to 1 day ahead and refrigerated; add the salt just before serving.

If you are concerned about raw eggs, use store-bought mayonnaise, and begin at step 3. The sauce can be made ahead and refrigerated in an airtight container for up to 2 days.

You can substitute 3 tablespoons powdered pectin for the liquid pectin. Dissolve it in 1/2 cup warm water before adding it to the mint mixture.

Known as nuoc cham, this Vietnamese table sauce is used to season dumplings, soups, and noodle dishes.

This dish calls for purple globe eggplants. Instead of cooking them over an open flame, you can use the oven: Place the eggplants on a shallow baking pan, and place under the broiler. Broil, turning the eggplants every 5 minutes, until the skin is blackened all over and the flesh is falling-apart tender, 20 to 30 minutes.

We like to serve grilled fish over a coulis made by pureeing half the salsa until smooth and adding olive oil until the mixture is the desired consistency.

Use this stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.

This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.

You can prepare the blueberry sauce and the lemony yogurt up to 2 days ahead, and refrigerate both in airtight containers. To serve, simply spoon the layers into juice glasses and garnish.