STREET TALK: What dish do you make to impress?

Follow-up: What is an underrated ingredient?

Asked at At Stone Creek Kitchen.

ANDY MILLER | Healthcare Executive | Pacific Grove

A: I made grilled swordfish on the barbecue with fresh corn on the cob and rice for my wife early on. We’ve been married 26 years. It works every time.

Skins Game: Potatoes are taken for granted. You can do so much with them.

JANET TEZAK | Writer | Monterey

A: A lasagne recipe from my mom. A variety of good cheeses makes it the best. I also do a ricotta pie for dessert.

Spice Girl: Saffron is more than just a one-trick pony.

STACEY BRUSA | Dental Assistant | Prunedale

A: I do a baked brie in a pastry shell. It has a balsamic reduction with cranberries and pecans. I learned it in culinary school.

Pep Squad: White pepper. People don’t often think about it, but it has great flavor.