Skinny Italian Part 2

What makes swordfish s.e.xy? I don't know. It just is. My family loves fish, and we eat it all the time. This is one of our favorites.

2 garlic cloves, crushed under a knife and peeled2 tablespoons extra virgin olive oilOne 2 -pound swordfish steak, about 1 inches thick, cut into 6 portions teaspoon salt teaspoon freshly ground black pepper cup fresh lemon juice3 tablespoons drained capers1 tablespoon chopped fresh parsley1 teaspoon dried oregano 1. Heat the garlic and oil together in a large skillet over medium-high heat until the oil is hot and the garlic is lightly browned and very fragrant, about 2 minutes. Remove and discard the garlic. Heat the garlic and oil together in a large skillet over medium-high heat until the oil is hot and the garlic is lightly browned and very fragrant, about 2 minutes. Remove and discard the garlic.

2. Season the swordfish with the salt and pepper. Add to the skillet and cook until the underside is lightly browned, about 3 minutes. Turn and brown the other side, about 3 minutes more. Season the swordfish with the salt and pepper. Add to the skillet and cook until the underside is lightly browned, about 3 minutes. Turn and brown the other side, about 3 minutes more.

3. Pour the lemon juice and 2 tablespoons water over the swordfish. Sprinkle the capers, parsley, and oregano over the fish. Cover and reduce the heat to medium-low. Cook until the fish is just opaque when pierced with the tip of a sharp knife, about 5 minutes more. Pour the lemon juice and 2 tablespoons water over the swordfish. Sprinkle the capers, parsley, and oregano over the fish. Cover and reduce the heat to medium-low. Cook until the fish is just opaque when pierced with the tip of a sharp knife, about 5 minutes more.

4. Transfer the fish to dinner plates. Top with the pan juices and serve hot. Transfer the fish to dinner plates. Top with the pan juices and serve hot.

Garlic - AGLIO AGLIO Looks like: A small, lumpier onion. This is because, unlike an onion, garlic actually has several different sections inside called cloves. Depending on the size, there can be anywhere from ten to twenty cloves in one bulb of garlic. You have to peel and smash your way down to the cloves, but recipes will tell you how many cloves to use. You can store the extras. A small, lumpier onion. This is because, unlike an onion, garlic actually has several different sections inside called cloves. Depending on the size, there can be anywhere from ten to twenty cloves in one bulb of garlic. You have to peel and smash your way down to the cloves, but recipes will tell you how many cloves to use. You can store the extras.

Tastes like: It's hard to describe because garlic is garlicky. I guess you could say it's really pungent with a little kick? It's hard to describe because garlic is garlicky. I guess you could say it's really pungent with a little kick?

Dry or fresh: You can get it fresh, dried, jarred, or powdered, but since you can keep it in a dark cabinet for a real long time, there's no reason not to always use fresh. You can get it fresh, dried, jarred, or powdered, but since you can keep it in a dark cabinet for a real long time, there's no reason not to always use fresh.

Where to get it: Any grocery store, in the produce section. Look for a solid bulb that isn't discolored and is really firm. While the stalk part can be soft, the bottom and sides of the bulb shouldn't be soft at all. You want hard, hard, hard. Any grocery store, in the produce section. Look for a solid bulb that isn't discolored and is really firm. While the stalk part can be soft, the bottom and sides of the bulb shouldn't be soft at all. You want hard, hard, hard.

How to prep it: Smash the entire bulb (with the palm of your hand or the side of a big kitchen knife) to release the individual sections. Now take each section and smash it again, and the peel will slide right off. Throw away the peel, and you have your clove. You can cut the clove a few times and throw it in your dish, or you can chop it up really fine in your food processor (the fancy word for this is mince). In sauces and stuff when you want the garlic flavor really smoothed out over everything, you can use a garlic press. It's a little handheld tool that looks like a nutcracker mixed with a strainer. You put cloves in one side, squeeze, and the garlic spurts out like a juicy paste. Smash the entire bulb (with the palm of your hand or the side of a big kitchen knife) to release the individual sections. Now take each section and smash it again, and the peel will slide right off. Throw away the peel, and you have your clove. You can cut the clove a few times and throw it in your dish, or you can chop it up really fine in your food processor (the fancy word for this is mince). In sauces and stuff when you want the garlic flavor really smoothed out over everything, you can use a garlic press. It's a little handheld tool that looks like a nutcracker mixed with a strainer. You put cloves in one side, squeeze, and the garlic spurts out like a juicy paste.

How to eat it: You can eat it raw (sparingly), but most people cook it with their food or put it in dressings and sauces. You can eat it raw (sparingly), but most people cook it with their food or put it in dressings and sauces.

How to cook with it: Don't burn your garlic, or it will turn bitter. To keep this from happening, add olive oil and garlic to your pan at the same time, and heat them up together. As soon as the garlic browns, remove it. Don't burn your garlic, or it will turn bitter. To keep this from happening, add olive oil and garlic to your pan at the same time, and heat them up together. As soon as the garlic browns, remove it.

How to store it: A bulb of garlic can last several months if it's kept in a dark place with plenty of air circulation. I keep mine in a cabinet under the sink. You can put garlic in a basket, or in a mesh bag, but not a plastic bag and not in the refrigerator because it will get moist and moldy. Once you've broken the bulbs to remove a clove or two, you can put the rest of the bulb back into storage, but it won't last as long. And if you've minced garlic and have some left over, you can store that in the refrigerator in an airtight container for a few days. A bulb of garlic can last several months if it's kept in a dark place with plenty of air circulation. I keep mine in a cabinet under the sink. You can put garlic in a basket, or in a mesh bag, but not a plastic bag and not in the refrigerator because it will get moist and moldy. Once you've broken the bulbs to remove a clove or two, you can put the rest of the bulb back into storage, but it won't last as long. And if you've minced garlic and have some left over, you can store that in the refrigerator in an airtight container for a few days.

Best in: Sauces, seafood, and sausages, although some garlic fanatics put it in just about everything. Sauces, seafood, and sausages, although some garlic fanatics put it in just about everything.

Fun fact: If you chew fresh parsley after eating garlic, it's supposed to help take away the garlic smell. I find it's just easier to make sure everyone around you (especially anybody you're going to be kissing later) eats garlic with you. Then all your smells cancel each other out. If you chew fresh parsley after eating garlic, it's supposed to help take away the garlic smell. I find it's just easier to make sure everyone around you (especially anybody you're going to be kissing later) eats garlic with you. Then all your smells cancel each other out.

Teresa'sT I PWant to remove the garlic smell off your hands after cooking? Rub them around the surface of your stainless-steel sink for thirty seconds. Don't have a stainless-steel sink? You can use the faucet or even a travel coffee mug. They even sell little bars of stainless steel the size of soap for this very reason for about ten dollars. Why does it work? The same reason that your hands smell like metal when you touch a bunch of pennies, only the opposite.

GORGEOUS G GARLIC S SHRIMP.

MAKES 4 SERVINGS.

If you're a serious garlic lover (like I am), feel free to add more garlic to the recipe. I usually serve this with rice and steamed asparagus with a fresh lemon squeezed over the veggie.

3 tablespoons extra virgin olive oil3 garlic cloves, finely chopped1 pounds large (21 to 25 count) shrimp, peeled and deveined1/8 teaspoon salt1/8 teaspoon freshly ground black pepper3 tablespoons fresh lemon juice2 tablespoons chopped fresh parsley 1. Heat the oil and garlic together in a large skillet over medium-high heat, stirring occasionally, until the oil is hot and the garlic is softened, about 1 minutes. Add the shrimp and season with the salt and pepper. Cook, stirring often, until the shrimp turns opaque, about 4 minutes. Heat the oil and garlic together in a large skillet over medium-high heat, stirring occasionally, until the oil is hot and the garlic is softened, about 1 minutes. Add the shrimp and season with the salt and pepper. Cook, stirring often, until the shrimp turns opaque, about 4 minutes.

2. Add the lemon juice and parsley and stir well. Serve hot. Add the lemon juice and parsley and stir well. Serve hot.

Oregano - ORIGANO ORIGANO Looks like: Green stalks with small leaves, kind of like mint. It also has pretty purple flowers when it blooms. Dried oregano looks like little flakes of green and brown. Green stalks with small leaves, kind of like mint. It also has pretty purple flowers when it blooms. Dried oregano looks like little flakes of green and brown.

Tastes like: Aromatic, a little bitter, and kind of warm tasting. Really good oregano eaten plain will make your tongue a bit numb. Aromatic, a little bitter, and kind of warm tasting. Really good oregano eaten plain will make your tongue a bit numb.

Dry or fresh: Unlike basil, oregano actually has stronger flavors when it's dried, and doesn't lose its goodness. I usually go for fresh things, but with oregano, I only used dried. It's cheap and easy, it tastes great, it's good for you, and you'll use less of it in your recipes than fresh oregano, so it saves you money. Unlike basil, oregano actually has stronger flavors when it's dried, and doesn't lose its goodness. I usually go for fresh things, but with oregano, I only used dried. It's cheap and easy, it tastes great, it's good for you, and you'll use less of it in your recipes than fresh oregano, so it saves you money.

Where to get it: Any grocery store, in the jarred spices section. It's a cla.s.sic pizza condiment, so you'll probably see it in little round jars in nicer pizzerias. Any grocery store, in the jarred spices section. It's a cla.s.sic pizza condiment, so you'll probably see it in little round jars in nicer pizzerias.

How to prep it: No need. Just scoop, pour, or shake it directly out of the jar. No need. Just scoop, pour, or shake it directly out of the jar.

How to eat it: You can use it in recipes, or sprinkle it right into salads or dipping sauces or over pizza. You can use it in recipes, or sprinkle it right into salads or dipping sauces or over pizza.

How to cook with it: Only the leaves are used for cooking. Just measure out how much you need, and add it directly to the dish. It won't dissolve like salt, but will stick to the food. Only the leaves are used for cooking. Just measure out how much you need, and add it directly to the dish. It won't dissolve like salt, but will stick to the food.

How to store it: Store the jar in a dark place, like your cabinet. It will last from six months to forever. It will never go bad, but it will lose its flavor eventually. Store the jar in a dark place, like your cabinet. It will last from six months to forever. It will never go bad, but it will lose its flavor eventually.

Best in: Tomato sauces, on pizza, over veggies and grilled meat. It also works really well in spicy food. Oregano goes perfectly with a tomato, any way, anytime, anywhere! When you're using tomatoes, you should automatically think "oregano." Tomato sauces, on pizza, over veggies and grilled meat. It also works really well in spicy food. Oregano goes perfectly with a tomato, any way, anytime, anywhere! When you're using tomatoes, you should automatically think "oregano."

Fun fact: Oregano became popular in America after World War Two when soldiers who had been stationed in Italy brought the "pizza herb" home with them. Oregano became popular in America after World War Two when soldiers who had been stationed in Italy brought the "pizza herb" home with them.

Teresa'sT I PMany dried spices are also available in a "ground" form that looks like colored powder. Don't fall for it. Unless you're baking, you don't need it. Besides, ground spices lose their flavors the fastest, and cooking recipes are written for fresh herbs, which can be easily converted to dried herbs. Cooking with ground means you'll probably get way too much flavor (and hardly any oils).

TEMPTING T TOMATO AND AND O OREGANO C CHICKEN S SOUP.

MAKES 4 SERVINGS.

This soup is nice with Parmesan on top. You can also add rice or tiny pasta to thicken it up-great for cold days.

1 tablespoon extra virgin olive oilTwo 10-ounce chicken breast halves, with skin and bone1 small onion, chopped2 medium carrots, cut into -inch dice3 garlic cloves, mincedOne 48-ounce can reduced-sodium chicken brothOne 28-ounce can Italian plum tomatoes, with their juices, chopped1 teaspoon dried oregano teaspoon dried thyme teaspoon dried sage teaspoon salt teaspoon freshly ground black pepper6 ounces green beans, cut into -inch dice (1 cups)1 tablespoon chopped fresh parsley 1. Heat the oil in a large saucepan over medium heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes. Transfer to a plate. Heat the oil in a large saucepan over medium heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes. Transfer to a plate.

2. Pour off all but 1 tablespoon of the fat from the saucepan. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the chicken broth, tomatoes and their juices, oregano, thyme, sage, salt, and pepper, and bring to a simmer over high heat. Reduce the heat to low and simmer to blend the flavors, about Pour off all but 1 tablespoon of the fat from the saucepan. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the chicken broth, tomatoes and their juices, oregano, thyme, sage, salt, and pepper, and bring to a simmer over high heat. Reduce the heat to low and simmer to blend the flavors, about 30 minutes.

3. Return the chicken to the saucepan. Simmer for 10 minutes. Add the green beans and cook until the chicken and green beans are tender, about 15 minutes more. Return the chicken to the saucepan. Simmer for 10 minutes. Add the green beans and cook until the chicken and green beans are tender, about 15 minutes more.

4. Remove the chicken from the soup and transfer to a chopping board. Cool until easy to handle, then cut the meat from the bones, discarding the skin and bones. Cut the meat into bite-sized pieces and return to the pot. Sprinkle the soup with the parsley and serve hot. Remove the chicken from the soup and transfer to a chopping board. Cool until easy to handle, then cut the meat from the bones, discarding the skin and bones. Cut the meat into bite-sized pieces and return to the pot. Sprinkle the soup with the parsley and serve hot.

Parsley - PREZZEMOLO PREZZEMOLO Looks like: Bright green, tiny, curly leaves; Italian parsley leaves are longer and flatter. Bright green, tiny, curly leaves; Italian parsley leaves are longer and flatter.

Tastes like: It has a very mild flavor, a bit gra.s.sy. Italian parsley has more flavor, but you can use either one. It has a very mild flavor, a bit gra.s.sy. Italian parsley has more flavor, but you can use either one.

Dry or fresh: Fresh, if you can. Dried is OK in a pinch, but it's not as flavorful. Fresh, if you can. Dried is OK in a pinch, but it's not as flavorful.

Where to get it: You can usually get it year-round at the grocery store. Look for bright green parsley without any wilting edges. Dried parsley will be with the jarred spices. You can usually get it year-round at the grocery store. Look for bright green parsley without any wilting edges. Dried parsley will be with the jarred spices.

How to prep it: Wash. Dry. Chop or tear. The end. Wash. Dry. Chop or tear. The end.

How to eat it: You can eat the leaves and the smaller thin stalks. Eat as much fresh parsley as you can, because it doesn't have a big taste, and it's so healthy for you! Throw it on sandwiches and in salads. Add it to your sauces. You can munch on it raw, like celery, especially after you've eaten garlic. You can eat the leaves and the smaller thin stalks. Eat as much fresh parsley as you can, because it doesn't have a big taste, and it's so healthy for you! Throw it on sandwiches and in salads. Add it to your sauces. You can munch on it raw, like celery, especially after you've eaten garlic.

How to cook with it: Parsley needs to be added to your cooking at the very last minute, because heat will break down its flavors quickly. Parsley needs to be added to your cooking at the very last minute, because heat will break down its flavors quickly.

How to store it: Fresh Like basil, snip the ends and place the stalks in a jar of water. For some reason, parsley likes to have a plastic bag over its head, so drape one loosely over the top of the plant. Change the water every few days, and it will last for up to two weeks. Like basil, snip the ends and place the stalks in a jar of water. For some reason, parsley likes to have a plastic bag over its head, so drape one loosely over the top of the plant. Change the water every few days, and it will last for up to two weeks.

Dried Herbs Gone BadWhile some dried herbs can last years in your cabinet, there are a few ways to quickly tell if they are past their prime.Color = If the colors are all dull and faded, the flavor probably is, too. If the colors are all dull and faded, the flavor probably is, too.Smell = If the aroma from the jar is barely noticeable, the taste probably is, too. If the aroma from the jar is barely noticeable, the taste probably is, too.

Frozen Since most recipes only call for a sprig or two of parsley, many people buy it in a fresh bundle and freeze it, so they always have some "fresh" on hand. Unlike basil (with its bigger leaves), parsley is super easy to freeze. You can actually just freeze it whole. Wash it, chop it up a bit, and let it air dry. Then place it in a plastic freezer bag. Remove what you need, whenever you need it. It will generally thaw right away in your recipes (after being frozen, it won't look pretty enough for a garnish, but it will taste great in your cooking). Since most recipes only call for a sprig or two of parsley, many people buy it in a fresh bundle and freeze it, so they always have some "fresh" on hand. Unlike basil (with its bigger leaves), parsley is super easy to freeze. You can actually just freeze it whole. Wash it, chop it up a bit, and let it air dry. Then place it in a plastic freezer bag. Remove what you need, whenever you need it. It will generally thaw right away in your recipes (after being frozen, it won't look pretty enough for a garnish, but it will taste great in your cooking).

Dried A jar of dried parsley can be stored in a dark cabinet for one to three years. A jar of dried parsley can be stored in a dark cabinet for one to three years.

Best in: Sauces, chicken, eggplant, fish, veggies, pasta, even rice. Sauces, chicken, eggplant, fish, veggies, pasta, even rice.

Fun fact: In Roman times, it was believed parsley could ward off drunkenness. Possibly a good tip for college girls-arm yourselves with parsley! In Roman times, it was believed parsley could ward off drunkenness. Possibly a good tip for college girls-arm yourselves with parsley!

SIN-FREE L LINGUINE WITH WITH P PARSLEY S SAUCE.

MAKES 6 SERVINGS.

You won't believe there's no cream in here! The sauce also tastes great over grilled chicken or fish.

2 medium red-skinned potatoes (about 12 ounces), peeled1 pound linguine3 tablespoons chopped fresh parsley1 tablespoon chopped fresh basil teaspoon salt teaspoon freshly ground black pepper 1. Put the potatoes in a medium saucepan and add enough cold salted water to cover. Cover the pot and bring to a boil over high heat. Reduce the heat to medium-low and set the lid ajar. Simmer until the potatoes are tender, about 25 minutes. Put the potatoes in a medium saucepan and add enough cold salted water to cover. Cover the pot and bring to a boil over high heat. Reduce the heat to medium-low and set the lid ajar. Simmer until the potatoes are tender, about 25 minutes.

2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to the package instructions until al dente. Time the pasta so it is done a few minutes after the potatoes are tender. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to the package instructions until al dente. Time the pasta so it is done a few minutes after the potatoes are tender.

3. Drain the potatoes, reserving about cup of the potato cooking water. Return the potatoes to the saucepan. Using a potato masher or a handheld electric mixer, mash the potatoes until smooth, adding enough of the potato water to make a thick, creamy sauce. Stir in the parsley, basil, salt, and pepper. Cover to keep warm. Drain the potatoes, reserving about cup of the potato cooking water. Return the potatoes to the saucepan. Using a potato masher or a handheld electric mixer, mash the potatoes until smooth, adding enough of the potato water to make a thick, creamy sauce. Stir in the parsley, basil, salt, and pepper. Cover to keep warm.

4. Drain the pasta, reserving about cup of the pasta cooking water. Return to the pot and add the potato sauce. Mix, adding enough of the pasta water to lightly thin the sauce as desired. Serve hot. Drain the pasta, reserving about cup of the pasta cooking water. Return to the pot and add the potato sauce. Mix, adding enough of the pasta water to lightly thin the sauce as desired. Serve hot.

Rosemary - ROSMARINO ROSMARINO Looks like: p.r.i.c.kly blue-green, evergreen needles. p.r.i.c.kly blue-green, evergreen needles.

Tastes like: A little like pine, very fragrant. A little like pine, very fragrant.

Dry or fresh: Fresh is so much better than dry (and easier on your mouth and insides), and since you can so easily buy, grow, or freeze it, you should really try and use fresh. If you must use dried, though, I won't blame you. (Although if you cook with full, dry needles, I would try to strain it from the dish before you serve it so your guests don't get a splinter in the roof of the mouth. Not pretty.) Fresh is so much better than dry (and easier on your mouth and insides), and since you can so easily buy, grow, or freeze it, you should really try and use fresh. If you must use dried, though, I won't blame you. (Although if you cook with full, dry needles, I would try to strain it from the dish before you serve it so your guests don't get a splinter in the roof of the mouth. Not pretty.) Where to get it: Grow it on your windowsill! It's almost impossible to kill. It's also at the grocery store, in the fresh produce section (look for branches and needles that bend, that aren't dried and dead). Grow it on your windowsill! It's almost impossible to kill. It's also at the grocery store, in the fresh produce section (look for branches and needles that bend, that aren't dried and dead).

How to prep it: Wash the whole sprig with the water on full force to get the dirt out from everywhere. If you want to just use the needles, hold the sprig at the top with one hand, and run the pinched fingers of your other hand down the stem opposite the direction the needles are growing. They should pop right off, and then you can pull the top needles off by hand. Chop it up by putting the needles in a pile and rocking a large kitchen knife over the pile. Wash the whole sprig with the water on full force to get the dirt out from everywhere. If you want to just use the needles, hold the sprig at the top with one hand, and run the pinched fingers of your other hand down the stem opposite the direction the needles are growing. They should pop right off, and then you can pull the top needles off by hand. Chop it up by putting the needles in a pile and rocking a large kitchen knife over the pile.

How to eat it: Rosemary doesn't have to be cooked. You can eat the needles chopped up and tossed over a salad or something. But don't eat the stem. In general, you should not eat any stem that's woody. Rosemary doesn't have to be cooked. You can eat the needles chopped up and tossed over a salad or something. But don't eat the stem. In general, you should not eat any stem that's woody.

How to cook with it: If you're using fresh, you can throw a whole sprig (the stem with the needles attached) in what you're cooking, and then remove the sprig before you serve it. If you want to leave the rosemary in the dish, chop it up as small as you like and add it to your recipe. Rosemary sprigs are also great for baking in the oven tied to roasts or stuffed into chicken. If you're using fresh, you can throw a whole sprig (the stem with the needles attached) in what you're cooking, and then remove the sprig before you serve it. If you want to leave the rosemary in the dish, chop it up as small as you like and add it to your recipe. Rosemary sprigs are also great for baking in the oven tied to roasts or stuffed into chicken.

How to store it: Fresh In the refrigerator, in a plastic bag for up to a week. Wash right before using. In the refrigerator, in a plastic bag for up to a week. Wash right before using.

Rosemary's BathingI know I freaked you out with the story of Natalie Wood's downtown champagne burns, but I did remember a bath with food that is safe, s.e.xy, and completely delicious: the rosemary bath.Here's how you do it: cup dried rosemary cup dried sage2 tablespoons dry oatmealPour all the ingredients into a little satchel or square of cheesecloth and tie closed with a long ribbon. When you want to use it, tie the bag over the bathtub faucet so the warm water hits the bag before it hits the tub. Your rosemary bath mix will make the water softer and will smell amazing. When you want to use it, tie the bag over the bathtub faucet so the warm water hits the bag before it hits the tub. Your rosemary bath mix will make the water softer and will smell amazing.

Frozen Wash the rosemary and dry it thoroughly. Then stick the whole branches in a plastic bag in the freezer. Once it's fully frozen, take the bag out and shake the needles off (they come off the stem when it's frozen much easier than when it's fresh; they just fall off). Toss the stem, and put all the needles back in the freezer bag. I actually use rosemary so much that I freeze huge bunches of it, and then store all the needles in a little gla.s.s jar in the freezer. Any time I need rosemary, I just scoop it out of the jar, put the jar back, and I'm good to go. Wash the rosemary and dry it thoroughly. Then stick the whole branches in a plastic bag in the freezer. Once it's fully frozen, take the bag out and shake the needles off (they come off the stem when it's frozen much easier than when it's fresh; they just fall off). Toss the stem, and put all the needles back in the freezer bag. I actually use rosemary so much that I freeze huge bunches of it, and then store all the needles in a little gla.s.s jar in the freezer. Any time I need rosemary, I just scoop it out of the jar, put the jar back, and I'm good to go.

Dried In a gla.s.s jar, dried rosemary will last several months to several years. In a gla.s.s jar, dried rosemary will last several months to several years.

Best in: Sautes, stews, stuffings, dressings, and marinades, also with chicken, lamb, pork, and seafood; great with potatoes, and even in desserts. Sautes, stews, stuffings, dressings, and marinades, also with chicken, lamb, pork, and seafood; great with potatoes, and even in desserts.

Fun fact: Rosemary is called the "herb of remembrance," and was used in both weddings and funerals as a sign of love. Brides used to give rosemary to their grooms to ensure their fidelity. Apparently, if the groom couldn't smell the rosemary, he wasn't capable of being faithful. Ladies, get out your herbs! Rosemary is called the "herb of remembrance," and was used in both weddings and funerals as a sign of love. Brides used to give rosemary to their grooms to ensure their fidelity. Apparently, if the groom couldn't smell the rosemary, he wasn't capable of being faithful. Ladies, get out your herbs!

ROSEMARY P POTATOES.

MAKES 6 SERVINGS.

So quick and easy-especially with the microwave shortcut. We make this at least once a week.

6 small red-skinned potatoes, scrubbed but unpeeled2 tablespoons extra virgin olive oil1 teaspoon chopped fresh rosemary or teaspoon crumbled dried rosemary teaspoon salt1/8 teaspoon freshly ground black pepper 1. Pierce each potato a couple of times with a fork. Place in a single layer in a microwave-safe baking dish and cover with plastic wrap. Microwave on High until the potatoes are about half-tender, about 5 minutes. Carefully remove the plastic wrap (watch out for the steam!), and let the potatoes cool until easy to handle. Cut the potatoes lengthwise into quarters. Pierce each potato a couple of times with a fork. Place in a single layer in a microwave-safe baking dish and cover with plastic wrap. Microwave on High until the potatoes are about half-tender, about 5 minutes. Carefully remove the plastic wrap (watch out for the steam!), and let the potatoes cool until easy to handle. Cut the potatoes lengthwise into quarters.

2. Heat the oil and rosemary in a large skillet over medium-high heat until the oil is hot. Add the potatoes. Cook, stirring occasionally, until crispy and golden brown, about 8 minutes. Season with the salt and pepper and serve hot. Heat the oil and rosemary in a large skillet over medium-high heat until the oil is hot. Add the potatoes. Cook, stirring occasionally, until crispy and golden brown, about 8 minutes. Season with the salt and pepper and serve hot.

Sage - SALVIA SALVIA Looks like: Oval, flat, fuzzy, silver-green leaves. Oval, flat, fuzzy, silver-green leaves.

Tastes like: It has a very strong, musty, peppery taste. Use it sparingly, or it will take over the whole dish. It has a very strong, musty, peppery taste. Use it sparingly, or it will take over the whole dish.

Dry or fresh: Dried sage is another herb that is actually more potent and flavorful than when it's fresh. For that reason (and because then I don't have to use as much, it's easier, and it still tastes great), I use dried sage. Dried sage is another herb that is actually more potent and flavorful than when it's fresh. For that reason (and because then I don't have to use as much, it's easier, and it still tastes great), I use dried sage.

Where to get it: At the grocery store in the produce section, or with the jarred spices. At the grocery store in the produce section, or with the jarred spices.

How to prep it: Wash and pull the leaves off. Cut and go! Or just shake from the jar. Wash and pull the leaves off. Cut and go! Or just shake from the jar.

How to eat it: It can be eaten raw, but I'm not sure why you would. It's best used in recipes mixed with other flavors. It can be eaten raw, but I'm not sure why you would. It's best used in recipes mixed with other flavors.

How to cook with it: Be careful how much you add since it's a powerful flavor. Cooking over long periods of time does diminish the flavor, so keep that in mind (if you want more flavor, add sage at the end of cooking; if you want it milder, add it in the beginning). Be careful how much you add since it's a powerful flavor. Cooking over long periods of time does diminish the flavor, so keep that in mind (if you want more flavor, add sage at the end of cooking; if you want it milder, add it in the beginning).

How to store it: Fresh Wash and dry and store in a plastic bag in the fridge (although it will only last about four days). Wash and dry and store in a plastic bag in the fridge (although it will only last about four days).

Frozen Like parsley, you can just stick the leaves in a freezer bag and use them as you need them. Like parsley, you can just stick the leaves in a freezer bag and use them as you need them.

Dried They'll last in dried form for six months or more in a dark cabinet. They'll last in dried form for six months or more in a dark cabinet.

Best in: Fatty meats (because sage is supposed to help digest fat) and to even out really strong flavors, like game. Also great in stuffing, ravioli, eggplant, fish, chicken, and roasts. Fatty meats (because sage is supposed to help digest fat) and to even out really strong flavors, like game. Also great in stuffing, ravioli, eggplant, fish, chicken, and roasts.

Fun fact: Centuries ago, when things were much less clean and hygienic than today, everyone smelled really bad. Especially when a plague came to town or something. Women used to pick little bouquets of fragrant herbs and flowers to hold over their noses when they went out in public-not just to stop the smells, but also hopefully to stop them from catching any germs. The little bouquets were called "nosegays," because in the Middle Ages, gay was a word that meant "an ornament" or "pretty" (it still kind of means "pretty," doesn't it?) and the bouquets made things nicer for the nose. A typical nosegay included herbs with strong smells, such as sage, rosemary, thyme, and lavender. Centuries ago, when things were much less clean and hygienic than today, everyone smelled really bad. Especially when a plague came to town or something. Women used to pick little bouquets of fragrant herbs and flowers to hold over their noses when they went out in public-not just to stop the smells, but also hopefully to stop them from catching any germs. The little bouquets were called "nosegays," because in the Middle Ages, gay was a word that meant "an ornament" or "pretty" (it still kind of means "pretty," doesn't it?) and the bouquets made things nicer for the nose. A typical nosegay included herbs with strong smells, such as sage, rosemary, thyme, and lavender.

PORK C CHOPS ALLA ALLA S SALVIA.

MAKES 6 SERVINGS.

In Italian cooking, we almost always cook our pork on the bone. It gives you much better flavor.

1 tablespoon extra virgin olive oilFour 8-ounce center-cut pork loin chops, on the bone teaspoon salt1 teaspoon dried sage teaspoon freshly ground black pepper1 cup "The Quickie" Tomato Sauce (page 117) 1. Heat the oil in a large skillet over medium-high heat. Sprinkle the pork with the salt, teaspoon of the sage, and the pepper and rub in the seasonings. Add to the skillet and cook, turning once, until browned on both sides, about 5 minutes. Heat the oil in a large skillet over medium-high heat. Sprinkle the pork with the salt, teaspoon of the sage, and the pepper and rub in the seasonings. Add to the skillet and cook, turning once, until browned on both sides, about 5 minutes.

2. Add the tomato sauce and remaining teaspoon sage and bring to a simmer. Reduce the heat to medium-low and cover. Simmer until the pork is opaque when pierced at the bone with the tip of a knife, about 15 minutes. Serve hot, with the sauce. Add the tomato sauce and remaining teaspoon sage and bring to a simmer. Reduce the heat to medium-low and cover. Simmer until the pork is opaque when pierced at the bone with the tip of a knife, about 15 minutes. Serve hot, with the sauce.