Quick

This recipe makes enough mignonette for a dozen oysters.

This cocktail sauce recipe (which, yes that’s right, doesn’t include horseradish) is ready in seconds and no party is complete without it.

Chef Viet Pham at Forage in Salt Lake City says: “For maximum flavor, I like to toast the nuts until they’re almost burnt.”

Can’t find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Chef Nate Hamilton at Harvest in Madison, WI, says: “Sometimes I sit and watch baseball and eat pistachios out of the can, but they’re better as a topper for pasta.”

Saganaki, a traditional Greek preparation named after the pan in which it’s prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce. If you can find them, wild American shrimp and high-quality Greek feta really make this dish special.

Canned beans are your friend in this garlic shrimp recipe.

This rainbow trout recipe is ready in under 20 minutes, and that spiced-yogurt dressing? You're going to want it on everything.