Use good oil

Use good oil when cooking. Smell and taste it: If it doesn’t taste good alone, it won’t taste good in your food.

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Lemon zest

When a recipe calls for lemon zest, instead of grating it into a separate container or onto parchment paper, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sprayed into the bowl will give the dessert a zesty finish.

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Fry eggs the Spanish way

Fry eggs the Spanish way: Get a good quantity of olive oil hot. Before you add the egg, heat the spatula (if it’s metal) in the oil first. That way the egg won’t stick to it. Add the egg and fry it quickly, until it gets “puntillitas,” or slightly browned edges. Then, remove with the hot spatula.

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Hot enough

Want to know if your oil is hot enough for frying? Here’s a tip: Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go.

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Prolong the life of greens

Prolong the life of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer.

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Flavored vinegars

Keep flavored vinegars near the stove so you won’t always reach for the salt. Acid enhances flavor.

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Buy the freshest garlic

Always buy the freshest garlic you can find; the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots — they will only add bitterness.

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