Homemade vinaigrette is simple
Using a base of three parts oil to one part vinegar, you can play around with flavors, including fruit puree, mustard, and garlic.
Sauteé vegetables in stages
Carrots need more time to soften than bell peppers or snow peas. Cook harder vegetables first, and save tender ones for last.
Use fresh herbs by the handful, not by the pinch
Basil, cilantro, and parsley can be more than just a garnish for soups, sandwiches, tacos, fried rice, and pasta dishes.
Don’t be afraid to use salt
It brings out flavor. Salt your food scantly at first, then taste as you cook. Add a little more salt if necessary. Remember, processed and prepared foods are a much larger source of sodium than home-cooked food.
Sear your meat for flavor, not to seal in moisture
Searing meat causes browning, which adds flavor to stews and creates a great base for sauces.