Chive Flower Japanese Tempura

What better way is there to prepare chive flowers than a little chive flower tempura? Chinese chives or garlic chives are a unique ingredient that makes this a really delicious Japanese tempura dish.

Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'

I usually think of ceviches as quick, simple affairs. Cut up some seafood, throw it in a bowl with citrus juice, let it "cook" for a bit, and then serve. Daniel Boulud's scallop ceviche with blood orange sauce in his new cookbook, Daniel, is not that kind of ceviche. But the extra work actually pays off, and the final dish was probably the best ceviche I'd ever made, and certainly the prettiest.

Chinese Chives

The current obsession with ramps, those wild leeks that go for a premium in farmers' markets and gourmet food stores, had me thinking about my own favorite garlick-y, leek-y vegetable: Chinese chives, or jiu cai. Though Chinese chives resemble the more recognizable chives used as herbs, the former are substantial and leafy, which places them squarely in the vegetable rather than the garnish camp. Garlicky in flavor and juicy and crisp in texture, jiu cai are commonly stir-fried or added to dumpl...

Crispy Shallot Rings From 'Daniel'

Use these crispy shallots as a component of Daniel Boulud's Duo de Boeuf from his new cookbook, Daniel: My French Cuisine.

Richard Blais's 'Everything Bagel' Vinaigrette

Richard Blais's innovative vinaigrette is used in his Barely Smoked Salmon recipe from Try This at Home, but it also tastes great on a simple mixed greens salad.

Sauce Vierge

Sauce Vierge is a French modern classic sauce that's like a salsa and vinaigrette. Excellent summery sauce for fish and all seafood!

Anchoïade

Anchoïade is a quirky alternative to tapenade made from just four ingredients: anchovies, garlic, olive oil, and vinegar. Serve it as a dip for crudités or as a spread for bread, all with a glass of white wine or rosé.

Crostini With Blistered Cherry Tomatoes, Burrata and Chive Oil

The building blocks of a classic Caprese salad are re-imagined in these summery toasts. First, cherry tomatoes are blistered in a skillet until bursting with juice. Then creamier burrata takes the place of the more standard mozzarella. And in place of basil leaves, a quick and easy chive oil adds an herbal accent. The result makes for a great snack or light meal.

The Secret Ingredient (Dijon Mustard): Warm Green Bean Salad with Shallots and Mustard

Tender skinny green beans are served in a warm vinaigrette of sweet shallots and chervil and bright, acidic white wine vinegar and whole grain mustard. Serve it as a salad or a side, hot, warm, or neither. It's the most versatile, delicious vegetable you've had in a long time.

Fuchsia Dunlop's Chili Oil

This fiery condiment can be used in place of just about any store-bought chilli oil. This week, we're using it in Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce from Every Grain of Rice.