Cookthink

This is the best garlic bread I have ever had. Using the butter and the oil together gives you the taste of olive oil with the browning and spreading properties of butter. You could leave the anchovies out, but they really add to the flavor. Read more about this recipe at Coconut and Lime.

Prosciutto-Wrapped Radishes

In France, radishes are accompanied by a dollop of soft butter and a bit of coarse salt. Why not trade the rich, saltiness of butter for the rich saltiness of cured pork? Read more about this recipe at the Cookthink blog.

Basmati Rice

Basmati is a long-grained rice, and one that is both finely textured and exceptionally fragrant. It is harvested primarily in India and surrounding countries, and so is a staple for most South Asian cooking.

Chickpea Crostini With Rosemary

These chickpea crostini are a great quick lunch or an easy appetizer. Be sure to rinse the chickpeas to make sure there's no residual metalic flavor from the can.

Hearts Of Romaine Salad With Lemon-Parsley Vinaigrette

Romaine is great for salads because it is so crunchy and juicy at the same time, and still has a bright green flavor. We dress it up with a simple lemon vinaigrette, which would really work on any salad.

Jasmine Rice

Jasmine rice is naturally fragrant, so it's delicious without any fuss at all. But you can dress it up with a teaspoon of butter, a few drops of olive oil, or some fresh lime juice added to the water while cooking. This staple grain goes so well with almost any cuisine, from Indian to American barbecue.

Toasted Baguette Slices With Olive Oil

It doesn't get simpler than this - good bread with olive oil. Use toasted baguette as a basis for a fabulous sandwich or crostini, or just eat it plain.

Shaved Fennel Salad With Lemon And Olive Oil

In this simple side salad, thinly sliced fennel is highlighted with a vinaigrette of olive oil and lemon juice. Take advantage of the fresh bulbs at the beginning of fall for the tenderest results.

Green Onion Beer Bread

If you are a little scared of baking with yeast, this is a great first bread to make. It is impossible to mess up and requires no kneading, and you can have it in the oven as soon as it is done preheating. Read more about this recipe at Coconut & Lime.

Smoked Salmon With Pink Peppercorns

Recently, there has been a big brouhaha about pink peppercorns. I like the way they look and taste. If they bother you, avoid this recipe. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Smoked Salmon And Fennel With Green Sauce On Toast

Here's a quick, low-cook lunch that's easy to put together with a few basic ingredients on hand. The tart creamy green sauce complements the crisp fennel, the velvety salmon and hearty whole grain bread.