Nut oils pressed from roasted hazelnuts or walnuts have a sweet, vivid flavor and aroma. They are best used for flavoring, not cooking, and make surprising instant dressings for many vegetables. Try walnut oil with pureed potatoes or root vegetables; use hazelnut oil with artichokes, leeks, or asparagus. Nut oils are more perishable than other oils and must be stored in the refrigerator.

Fresh herbs, to many people, seem like an extravagance when compared with dried. But fresh herbs have vibrant flavors and perfumes that can transform a simple dish into something special. Fresh herbs will keep for up to 7 days when wrapped in damp paper towels and stored in a plastic bag in the refrigerator. Woody herbs, such as thyme, rosemary, and sage, tend to keep a little longer when stored with this method. To release more flavor, tear the leaves before adding them to your dishes.

RS Pick

Roasted-Nut Oil

J. Leblanc Huile de Noisettes (hazelnut oil), $25 for 500 milliliters, Mad Rose Group, www.madrose.com, or at specialty food stores.