A TASTE OF SUMMER

Herb-infused oils add a burst of bright flavor to light, summery meals. They're super-easy to make and will keep for up to 1 week in the refrigerator. For best results, use a neutral oil such as canola, which readily absorbs delicate flavors.

Warm 1 cup of oil in a heavy saucepan over low heat; remove from heat, and stir in 1 cup of chopped fresh herbs such as basil, thyme, oregano, or chives. When adding more strongly flavored herbs, such as rosemary or sage, reduce the amount of herbs to 1/2 cup. Refrigerate overnight; pour the mixture through a wire-mesh strainer, discarding solids. Drizzle oil over sliced tomatoes and salad greens or grilled meats and fish. Toss with hot cooked pasta and Parmesan cheese, or season a quick skillet supper.

To add decorative sprigs of fresh herbs to the oil, do so just before serving; then remove the sprigs before returning to the refrigerator for food safety.