When using herbs in salad dressings, allow the flavors to mellow ten minutes before serving.
Work the flavors of herbs into meat, poultry, and fish by rubbing the herbs with your hands before cooking. The warmth of your hands will release the herbal oils.
Bouquets of fresh herbs can be placed in jars or glasses filled with an inch or two of water. Cover loosely with plastic wrap and refrigerate. Use within a week.
Add a bay leaf to the water when cooking beans, lentils, rice or other grains.
Add a pinch of ground cinnamon to tomato sauce. Cinnamon brings out the sweetness and removes the bitter taste of canned tomato sauce and paste.
To chop fresh herbs quickly, place them in a glass measuring cup, insert scissors or kitchen shears and snip away.
Roasting garlic gives it a nutty flavor. Bake on a foil lined pan at 350 for about 15…
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