Freshly Ground Pepper

Besides being useful as a repellant for inquisitive cats, freshly ground pepper adds a nutty, subtly warm flavor to many dishes. I add freshly ground pepper to just about everything I make in the kitchen. Fried rice gets a generous grinding as does the Greek salad purchased from Murray's cheese. Pastas already seasoned with red pepper flakes get an added zing from black pepper. Using freshly ground pepper can also help season a dish so that one can lessen the amount of salt and fat added.

In addition to tasting good, freshly ground pepper can make a dish look aesthetically pleasing. The dark sprinkles add a colorful contrast to foods such as scrambled eggs, chicken and ginger porridge, and spaghetti with tomato sauce. A wedge of Brie becomes festive when rolled around in freshly ground pepper, and a coating of freshly ground pepper turns a slab of beef into steak au poivre.

Buying peppercorns in bulk ensures that this flavoring is inexpensive in addition to dynamic. In New York City, I purchase peppercorns in bulk at Western Beef at 14th St. and 9th Ave. In Berkeley, I head to the bulk bins at Berkeley Bowl, and elsewhere, Costco is a good bet for bulk peppercorns.

Summer Bruschetta

Some call it "Brewsketta"; some say "brewshetta". All it takes is 4 roma tomatoes, 2 cloves of garlic, one baguette, a bundle of basil, salt, and olive oil. Chop the tomatoes and garlic and throw into a bowl. Slice the basil and add to the tomato mixture. Add salt and olive oil to taste and mix. Let this mixture sit for 10-15 minutes (longer, if you have the patience.) Cut the baguette in half and then the halves into 3-inch pieces. Place under the broiler until lightly charred. Place the baguette pieces on a festive plate and spoon the tomato mixture onto the baguette. Make sure to grab napkins and little plates as this bruschetta, while delicious, may be messy.