INA GARTEN’S TOP 10 FLAVOR BOOSTERS

INA GARTEN’S TOP 10 FLAVOR BOOSTERS

Salt meats and poultry as soon as you bring them home from the store, before rewrapping and storing.

Roast, either at very high temperature for caramelizing, or at low temperature for concentrating flavor.

Marinate foods to be grilled in olive oil, lemon juice, soy sauce, mustard or fresh herbs.

Sear meats and poultry to caramelize the surface and seal in the juices.

Let meats and poultry “rest” before carving, so the juices settle back into the meat.

Cook with seasonal ingredients whenever possible.

Use aged Parmigiano-Reggiano (Parmesan) cheese, either ground, grated or shaved.

Add freshly grated lemon zest and orange zest whenever the juice is used.

Add coffee or espresso to deepen the flavor of chocolate.

Sprinkle with a little Maldon sea salt or French fleur de sel just before a dish is served.

—From “Barefoot Contessa Back to Basics”