Chefs are adding interest to dishes by using specialty oil, including ones made from pumpkin seeds, avocado, pistachios or roasted argon tree kernels. At New York City's Michelin-starred restaurant Public, executive chef Brad Farmerie uses avocado oil in salad dressing and a tomato confit, and he likes the flavor of argon oil "drizzled on grilled or steamed fish, or tossed through a grain salad with preserved lemon."

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