Keto

Rustic, tangy salmoriglio is the Italian equivalent of chimichurri, the popular Argentinean herb sauce.

Nori, or sushi paper, can be found in Asian markets and health food stores.

This impressive dish will dazzle your guests — and it uses only four ingredients.

I developed this light and tasty Italian-style tuna salad for Parma, an Italian fresh-made fast-food company that had quite a successful run in Philadelphia, including Air Parma at the airport. The salad is light because the tuna is dressed with olive oil and fresh lemon juice instead of the usual mayonnaise. The fresh herbs give it brightness, and the red bell peppers and purple olives make for a colorful and appetizing preparation. The important thing here is to use the tasty tuna packed in olive oil enjoyed throughout the Mediterranean region, rather than the drier, rather mealy white tuna packed in water.

Editor's note: The recipe and introductory text below are from Feast: Food to Celebrate Life, by Nigella Lawson. Nothing gives quite the flavor a rib roast does, but I know it's hard to carve. If you get your beef from a butcher, ask him to cut the meat off the bone and then sit or tie it back on, so that you get all the flavor but can slice more easily. Otherwise, go for a boned roast, such as sirloin. For 8 - 10 people you should be fine with 7 lb. Roasting times as for the rib roast still apply.

This simple roasting method brings deep, bright flavor to winter tomatoes.

Begin marinating the olives at least two and up to five days ahead.

Traditionally, gremolata is made with parsley, lemon peel, and garlic. Here, Parmesan adds richness and pecans add crunch.

Chef Rathbun's method of roasting a turkey involves brushing the skin and packing the cavity with butter, then starting the roasting at a relatively high temperature — 450°F. As the turkey browns, the butter and turkey fat melt and pool under the grate, eliminating the need to add water to the pan juices. After 40 minutes, the oven is turned down to 350°F and the buttery drippings are used as a basting liquid. This technique seals in the bird's natural juices, producing crisp, golden skin and moist meat.

Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.

Liberate your green beans from casserole purgatory with a lively mix of butter, ginger, and lemon zest. It's a refreshing departure from a plate heaped with heavy fare.

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

Also great with lamb, duck, or chicken.

This recipe comes from John Josselyn, an early traveler to New England. Stewed pumpkin was common, everyday fare—a "standing dish"—particularly in the fall and winter.

Coleslaw and a great loaf of bread are all you need with this. (But don't forget a good bottle of white wine, too.)