Soak and Spin – Soak bitter greens, like arugula and kale, in a bowl of ice water in the fridge for about an hour to cut their bitterness. Run the leaves through your salad spinner several times with a paper towel to get them nice and dry and crispy. It also makes for a more flavorful salad because dry lettuce helps the dressing stick.
Rescue Overcooked Meat – Slice it thinly, put it on a plate, and top with chopped tomato, onion, and jalapeno. Add olive oil and fresh lime juice (or a few spoonfuls of vinaigrette). The acid and the oil will restore much-needed moisture and fat to the meat.
Keep Herbs Fresh Longer – Store fresh herbs as you would fresh flowers: In a jar of water on your countertop. Pluck off what you need, change your water daily, and they’ll last two to three times longer than they would in the fridge. You’ll get the most extra mileage from flat-leaf parsley.
Put Your Onions on Ice – to avoid crying, freeze the onion for 10 minutes. Doing so prevents the release of the enzymes that irritate your eyes. And when sautéing onions, add a pinch of baking soda. It speeds browning and cuts cooking time practically in half.
Add An Egg – A runny-yolked fried egg adds instant richness (not to mention healthy fat and protein) to pasta, rice and grain dishes – even pizza. Seriously: When in doubt, throw an egg on top of it.