BAGNA CAUDA Time: 10 minutes 1/2 cup olive oil 1 garlic clove, crushed 1 thin slice of lemon 6 anchovy fillets 1 tablespoon capers 1 tablespoon minced flat-leaf parsley kosher salt Pepper.

A few tablespoons of the ruddy, finely minced or diced sausage, with its peppery, paprika taste, can work wonders.

Salt 2 tablespoons cooking oil 1 large onion, chopped 1 1/2 cups cooked swordfish, diced Juice of 1 lemon Salt and freshly ground black pepper 1 tablespoon minced fresh parsley 1 tablespoon minced scallion Poached eggs (optional).

Soy-Ginger Steaming Liquid 1/2 cup soy sauce 3 tablespoons sherry 3 tablespoons minced fresh ginger (unpeeled) 4 large cloves garlic, coarsely chopped 2 1/2 cups water.

Cucumber-Yogurt Salad 1 cup nonfat yogurt 1 clove garlic 1 medium Kirby cucumber A few sprigs mint to yield 1 tablespoon minced.

It is one tablespoon finely minced.

Add 2 sliced cherry tomatoes, 2 tablespoons minced sweet onion, 1 tablespoon minced green bell pepper or bok choy, and a dash of celery salt.

Salmon Fillet With Ginger-Soy Beef Glaze 1 teaspoon olive oil 4 4-ounce pieces of salmon fillet Salt and freshly ground pepper to taste 1 tablespoon minced fresh ginger 1/3 cup warmed beef glaze (see recipe) 2 teaspoons soy sauce.

MINTY YOGURT SAUCE Combine one cup plain yogurt; one peeled, seeded and grated cucumber, and one tablespoon minced fresh mint in a bowl and chill until needed.

Zested Parsley 1 teaspoon chili oil 1 tablespoon finely minced fresh ginger 1 tablespoon finely minced garlic 4 tablespoons minced flat-leaf parsley 1 tablespoon minced lemon zest 1 tablespoon minced orange zest.