Enjoy your time in the kitchen!

Shoes off, music on, favorite beverage in hand — enjoy your time in the kitchen.

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Smoked fleur de sel

Try smoked fleur de sel: Use it sparingly to finish a dish and bring another layer of flavor.

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Mise en place

Have your mise en place ready: Do all of your cutting of vegetables and meat and make your sauces before you start cooking.

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Vegetable soup

For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars.

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Fresh herbs

When using fresh herbs such as cilantro or parsley, add whole stems to salads and sandwiches, and chop and stir leaves into salsas and guacamole.

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Always measure

Always measure what you’re baking. No shortcuts in pastry: It’s a science.

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Louisiana-style roux

If you want to make a proper Louisiana-style roux that’s chocolate in color and rich in flavor, remember slow and low is the way to go.

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Risotto

When made properly, risotto’s richness comes from the starchy rice and the stock. As the risotto cooks, stir it with a wooden spoon in rhythmic movements that go across the bottom and around the sides of the pan. The rice should constantly be bubbling, drinking up the liquid as it cooks.

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Meat at room temperature

When you grill, pull your steaks out of the refrigerator one hour ahead of time so they can come to room temperature.

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Better-tasting asparagus

For better-tasting asparagus, cure the stalks: Peel them, roll in equal parts sugar and salt, and let them sit for 10 minutes, then rinse off and prepare as desired.

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Let your meat rest

Rest, rest, rest! Always let your meat rest — especially off a hot grill!

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Maintain a bright color

Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color.

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Sautéing?

Don’t overcrowd the pan when you’re sautéing — it’ll make your food steam instead.

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Sandwiches all week

A braised or slow-roasted whole beef roast or pork shoulder can be made into several dishes and sandwiches all week.

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Beautiful texture mashed potatoes

When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they’ll mash to a beautiful texture and soak up the butter and cream more easily.

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Keep cauliflower bright white

If you’re cooking cauliflower, add a bit of milk to the water with salt to keep cauliflower bright white. Shock it in cold water to stop the cooking and then serve.

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Season fish simply

Season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice. Always. There is just something about lemon and fish that is heavenly.

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A perfect steak!

To cook a perfect steak, always start by cooking it on its side, where there is a rim of fat on its narrow edge. I render it down so there’s good, flavorful fat in the pan for the rest of the cooking. Choose a steak with a layer of fat on one side, such as ribeye or sirloin. Put the steak fat-side down in a hot pan, holding it with tongs. Once the fat is rendered, lay the steak flat in the pan and cook on both sides.

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Fresh basil

Fresh basil keeps much better and longer at room temperature with the stems in water.

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Keep the chicken breast moist!

When you roast a whole chicken, the breast always overcooks and dries out because the legs have to cook longer. This is a really simple way to keep a chicken breast moist: Separate the breast and the leg. Season as you normally would and roast as you normally would, but remove the breast sooner than the leg.

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Parchment paper for lining pans

Invest in parchment paper for lining pans. It makes all of your baked goods super easy to remove, and it makes cleanup a dream (no butter-flour mixture or errant batter to scrape off).

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Fresh Parmesan for your pasta

After you drain pasta, while it’s still hot, grate some fresh Parmesan on top before tossing it with your sauce. This way, the sauce has something to stick to.

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Use coarse sea salt

When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette.

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Marinating meat

Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead.

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Always have a cast-iron

A cast-iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean.

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Butter and eggs

For best results when you’re baking, leave butter and eggs at room temperature overnight. When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good.

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Brine that poultry!

Brine, baby, brine! You have to brine that poultry to really give it the super flavor. A brine adds flavor and keeps the meat tender and juicy.

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Cook pasta like a chef!

Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.

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High-quality olive oil

Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat.

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Homemade Vinaigrettes

Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake.

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Making eggs

After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.

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