Saute

Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish.

It's worth seeking out fresh cheese ravioli. They will make this meal special.

Feel free to experiment with this recipe—a different sausage or cheese may make it your new no-hassle dinner standby.

Cider made from fresh apples creates a full-bodied glaze for these tender chops.

Garlic and raisins blend beautifully in a dish that's a welcome substitute for the basic broccoli-and-butter side.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be." Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds.

Work more soy into your diet with this delicious vegetarian dish. Serve with: rice noodles or steamed rice.

Don't add salt to the fried eggs or arugula—the pancetta and cheese are salty and add plenty of flavor.

Many of us first tasted this rich, buttery fish (also known as butterfish or sablefish) at Japanese restaurants. It's often lacquered in a sweet miso glaze — a combination credited to famed sushi master Nobu Matsuhisa. It was only a matter of time before chefs everywhere discovered its succulence and versatility, comparable to Chilean sea bass. Now they're pairing it with everything from truffles to the Spanish flavors in this dish.

Tasha Garcia and Julie Taras of Little Giant serve these peaches with their Lemon-Spice Bread Pudding . They would also taste great as a topping for pancakes or waffles.