Each month on Gourmet Scoop I write a column about something that fascinates me in the food world. Sometimes the column is about new discoveries, sometimes about old favorites, and always full of tips that I hope will make your time in the kitchen more fun. Click here for this month's column. You can subscribe to the free newsletter by registering at GourmetScoop.

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To find the recipes you saw me make on Sara's Weeknight Meals, go to Weeknight Meals, click on SHOWS in the menu on the left, select the Episode you want, and the recipes will appear along with Tips, Tools, and Ingredients from the show.

Grilled Swordfish with Salsa Giallo

My public television show, Sara's Weeknight Meals, is all about getting quick tasty meals on the table during the work week. Episode 114 is about cooking Italian and my guest is Andrew Carmellini, Chef at New York Times 3 Star restaurant A Voce in New York City. Chef Carmellini who was the James Beard Foundation's Best Chef New York in 2005 has worked in Italy and traveled widely to experience the world's cuisines. He says that his food is inspired by the seasonal simplicity of traditional Italian food. Andrew and his wife, Gwen Hyman, have just completed their first cookbook, Urban Italian: Simple Recipes and True Stories from a Life in Food. Published by Bloomsbury USA, it will arrive in bookstores on October 28, 2008. The recipe for Grilled Swordfish with Salsa Giallo follows; go to Weeknight Meals to find additional recipes as well as tips for preparation, equipment suggestions, and ingredient information.

Monterey Aquarium Seafood Watch

Information on seafood does seem to change frequently so I want to remind you that my favorite place to find current updates on seafood safety and sustainability is always the Seafood Watch section at the Monterey Aquarium web site. Just go to mbayaq.org and you can select your favorites from the long list of seafood to see if you should be purchasing them and ordering them in restaurants. If a fish or shellfish in a recipe you would like to use is on the Seafood Watch red list, substitute another fish or shellfish for it.