- Save vegetable peelings for stock to add to soups or anything that needs some liquid
- Keep parsley on hand always; wash and stem it first thing; save stems for veggie stock; use the leaves for freshening most dishes.
- Think in stages of cooking: First bring heat to the food, either by roasting or boiling. When roasting, plan to use all of the oven space at once; in an hour or so, you will have roasted everything. and then can use the cooked food for 2nd stage cooking: reheating, combining with other foods, flavoring and embellishing.
- Keep sour or pickled things on hand (quick pickles, olives in vinegar, capers, Kim chi, sauerkraut, crème fraiche, yogurt, sour cream); a dish that contains several tastes, sweet, sour, savory, bitter, pungent, will satisfy your palate and your appetite.
- Have respect for the egg: It’s your friend for breakfast, lunch, and dinner.
- Even burned things can be rescued.
- Love what you eat; eat what you love; share it.