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66 Salmon (or just about anything else) teriyaki: Sear salmon steaks on both sides for a couple of minutes; remove. To skillet, add a splash of water, sake, a little sugar and soy sauce; when mixture is thick, return steaks to pan and turn in sauce until done. Serve hot or at roomtemperature.
67 Rich vegetable soup: Cook asparagus tips and peeled stalks or most any other green vegetable in chicken stock with a little tarragon until tender; reserve a few tips and purée the rest with a little butter (cream or yogurt, too, if you like) adding enough stock to thin the purée. Garnish with the reserved tips. Serve hot or cold.
68 Brush portobello caps with olive oil; sprinkle with salt and pepper and broil until tender. Briefly sweat chopped onions, then scramble eggs with them. Put eggs in mushrooms.
69 Buy good blintzes. Brown them on both sides in butter. Serve with sour cream, apple sauce or both.
70 Sauté squid rings and tentacles in olive oil with salt and pepper. Make a sauce of minced garlic, smoked pimentón, mayo, lots of lemon juice and fresh parsley. Serve with achopped salad of cucumber, tomato, lettuce, grated carrot and scallion, lightly dressed.
71 Press a lot of coarsely ground black pepper onto both sides of filet mignon or other steaks or chopped meat patties. Brown inbutter in a skillet for two minutes a side. Remove steaks and add a splashof red wine, chopped shallots and a bit of tarragon to skillet. Reduce, then return steaks to pan, turning in the sauce for a minute or two.
72World’s leading sandwich: prosciutto, tomato, butter or olive oil and a baguette.
73 Near instant mezze: Combine hummus on a plate with yogurt laced with chopped cucumbers and a bit of garlic, plus tomato, feta, white beans with olive oil and pita bread.
74 Canned sardines packed in olive oil on Triscuits, with mustard and Tabasco.
75 Boil-and-eat shrimp, cooked in water with Old Bay seasoning or a mixture of thyme, garlic, paprika, chopped onion, celery, chili, salt and pepper.
76 Make a thin plain omelet with two or three eggs. Sauté cubes of bacon or pancetta or strips of prosciutto until crisp. Cut up the omelet and use it and the meat to garnish a green salad dressed with olive oil and balsamic vinegar.
77 Sear corn kernels in olive oil with minced jalapeños and chopped onions; toss with cilantro, black beans, chopped tomatoes, chopped bell pepper and lime.
78 Cook shrimp in a skillet slowly (five minutes or so) to preserve their juices, with plenty of garlic and olive oil, until done; pour over watercress or arugula, with lemon, pepper and salt.
79 Liverwurston good sourdough rye with scallions, tomato and wholegrain mustard.
80 Not-quite merguez: Ground lamb burgers seasoned with cumin, garlic, onion, salt and cayenne. Serve with couscous and green salad, along with bottled harissa.
81 Combine crab meat with mayo, Dijon mustard, chives and tarragon. Serve in a sandwich, with potato chips.
82 Combine canned tuna in olive oil, halved grape tomatoes, black olives, mint, lemon zestand red pepper flakes. Serve with pasta, thinning with olive oil or pastacooking water as needed.
83 Pit and chop a cup or more of mixed olives.Combine with olive oil, a little minced garlic, red pepper flakes and chopped basil or parsley. Serve over pasta.
84 Cook chopped tomatillos with a little water or stock, cilantro and a little minced fresh chili; serve over grilled, broiled or sautéed chicken breasts, with corn tortillas.
85 A winning sandwich: bresaola or prosciutto, arugula, Parmesan, marinated artichoke hearts, tomato.
86 Smoked trout fillets served with lightly toasted almonds, shredded fennel, a drizzle of olive oil and a sprinkle of lemon.
87 Grated carrots topped with six-minute eggs (run under cold water until cool before peeling), olive oil and lemon juice.
88 Cut the top off four big tomatoes; scoop out the interiors and mix them withtoasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.
89 Pasta frittata: Turn cooked pasta and a little garlic into an oiled orbuttered skillet. Brown, pressing to create a cake. Flip, then top with three or four beaten eggs and loads of Parmesan. Brown other side and serve.