1. Pep up the same old mayonnaise (1 cup) for an interesting variation with 1 teaspoon curry powder; 1 tablespoon chutney; 1 tablespoon horseradish; 1 1/2 tablespoons tart jelly; 2 tablespoons of juice from sweet pickles, or 1 tablespoon dill pickle juice.
2. Make a bouquet garni to flavor boiled beef, fish, stews, hearty soups. Tie springs of celery, parsley and a bay leaf in cheesecloth. Add and remove after cooking. Other herbs can be added like fennel, leek, marjoram, tarragon.
3. Experiment with the clean-cut flavor of dried dill: sprinkle on a green salad; dusted on top of creamed vegetables; as an interesting zip to delicate meats like veal and poultry; added to the butter sauce for lima beans, green beans, fresh peas.
4. Be cautious with strong herbs and spices. Remember you can always add more. Start with pinches and build up to taste, particularly with bay leaf, sage or garlic.
5. Try to cook on the day before you serve anything with multiple spices, herbs or onions. It's twice as good the second day if the flavors are allowed to "marry".
6. Toss a dash of vanilla extract to recipes containing chocolate.
7. Invest in a vanilla bean and keep it in the sugar canister you keep for baking.
8. Serve hot chocolate or cocoa with a cinnamon stick as a stirrer. It looks and tastes wonderful.
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