When a savory dish needs a little oomph, try a squeeze of lemon instead of salt. A hint of citrus can make the whole recipe come to life.
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Lemon instead of salt
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Leftover pizza?
Add hot sauce to your leftover pizza. It will taste great the next day, plus the chilies have antimicrobial properties that may help leftovers last longer.
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Bake one test cookie first
Each time you make a batch of cookies, bake one test cookie first. That way, if the oven is a little off that day, you can adjust the baking time accordingly and the rest of the cookies still come out perfectly.
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Use Cashew Cream for the Soup!
For a satisfyingly thick but dairy-free soup, add some cashew cream. It’s delicious and easy to make: Soak one cup of raw cashews in water for six to eight hours, drain and rinse them, and blend with 3/4 cup water until smooth.
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Read the Recipe!
Read the recipe thoroughly, and then wing it. Use your senses—taste, touch, smell—pay attention, and play with the ingredients. You might make a few mistakes, but you’ll learn so much more.
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Save the Rinds of Cheese
Never throw away the rinds of cheese. Drop it into a pot of soup—any kind!—for added flavor. Remove it with a spoon and discard before serving.
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Making Dough?
When making dough, freeze the butter and grate it into the dry ingredients. You’ll handle the cold dough less, resulting in more tender and flaky piecrusts, biscuits, or scones.
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Making a Whole Roast Chicken?
When making a whole roast chicken, salt it, then chill it, uncovered, in the fridge for the day. This helps season the bird and dries out the skin so it crisps perfectly when cooked. Remove it from the fridge an hour before you plan to put it in the oven, and add herbs and aromatics like garlic or shallots.
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Cut Avocado More Easily
To cut avocado more easily, slice it while it’s still in the skin. Not using the whole thing? Leave the pit in the remaining avocado to prevent browning.
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Sharpen Your Knives
Learn how to sharpen your knives and do it often. The most dangerous thing you can have in your kitchen is a dull knife. You’re more likely to cut yourself because you have to press harder.
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Store Fresh Herbs as Flowers!
Store fresh herbs as you would fresh flowers: in a jar of water on your countertop. Pluck off what you need, change the water daily, and they’ll last two to three times longer than they would in the fridge. You’ll get the most extra mileage from flat-leaf parsley.
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Roast It!
When you’re not sure what to do with an exotic veggie, roast it! Everything from sunchokes to rutabaga tastes great tossed with a little olive oil, seasoned with salt and pepper, and cooked in the oven at 400°F until tender.
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Avoid Messy Stains
Avoid messy stains and get at a pomegranate’s arils faster by slicing it in half, then submerging it in a bowl of water. The seeds will sink while the pith floats, making them easy to separate.
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Replace the Bread Crumbs
Replace the bread crumbs in pasta dishes with finely chopped nuts for extra flavor and a shot of protein. Try almonds on top of bechamel-based mac ‘n’ cheese.
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Sauteing Onions?
When sauteing onions, add a pinch of baking soda. It speeds browning and cuts cooking time practically in half.
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Add Fried Eggs to your Pizza!
A runny-yolked fried egg adds instant richness to pasta, rice and grain dishes, even pizza.
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Ground Spices
When adding ground spices to bread or cake batter, cream the spices with the butter and sugar instead of adding them with the other dry ingredients. The fat in the butter helps disperse the flavors of the spices for a much more intense taste.
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Assemble salads in advance!
Assemble salads in advance! Try a salad that uses escarole and frisee, for example, won’t wilt into a soggy mess. Or try this pro trick that doesn’t require assembling a salad a la minute: Start by adding some dressing to the bottom of the salad bowl, then top with the heartiest ingredients that aren’t prone to soaking up dressing, like cucumbers and tomatoes. Layer the fragile ingredients on top, such as the lettuce or herbs, and top that layer with garnishes like cheese or croutons. The salad will keep for a few hours without wilting or soaking up any dressing; at the table, toss the salad and season it with salt and more dressing, as needed.
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Cut up vegetables before cooking!
Cut up vegetables before cooking to save on time! Fall vegetables that are a mainstay at the holiday table — think winter squash or root vegetables — take a while to cook, especially when left whole. Whether a dish requires boiling or roasting, the smaller the vegetables are cut, the less time it will take for each piece to cook through.
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Skip vegetable casseroles
Skip vegetable casseroles and whip up a rich sauce instead. Top a cooked vegetable — boiled, roasted or grilled, as they all work — with a rich flavorful sauce, and do away with any elaborate or multistep prep previously required for decadent vegetable sides.
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