Aged hard cheese
Put your love of Parmesan and Pecorino Romano to good use by sprinkling it on a rocket salad, pasta or omelette. Not only will it add richness, but it also reduces the need for salt. A little bit of cheese goes a long way, so a sliver will give you maximum flavour with minimal calories.
A splash of wine can improve Chicken Marsala. Adding a quarter of a cup or so to the pan after sautéing vegetables or cooking meats will not only remove the crusty bits from the pan, it will ultimately bring that flavour back into the dish. But before you throw any ol’ wine into a recipe, we recommend choosing your bottle with care. The wine’s flavour plays a role in the dish, so if you don’t like drinking it, you probably won’t like eating it.
Let us count all the ways we love ginger. On its own, ginger is a fantastic palate-cleanser between courses. It’s also a helpful digestive aid. Plus, ginger adds a serious kick to ice cream, hot tea and even poultry. But fresh ginger isn’t for the faint of flavour, so consider yourself warned.
Think you’re a whizz in the kitchen? Discover common kitchen and cooking mistakes a chef would never make.
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