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* Let your holiday turkey rest at least 30 minutes (even better, a hour) before carving. Resting will reward you with a juicy, tender bird by allowing all the juices to go back into the meat instead of the bottom of the carving platter. 

* In recipes calling for buttermilk you can substitute the following: 

1 cup plain yogurt

1 tablespoon vinegar or lemon juice to one cup whole milk (let stand 5 minutes)

1 3/4 teaspoons cream of tartar plus 1 cup milk

* Save the cheese for dessert instead of on the appetizer plate. Serve an array of soft (camembert, brie), a semi ripened (blue) semi-soft (a really good cheddar) and hard (parmesan, romano) with an array of toasts, crackers and dessert wine. 

* Brown paper bags make better oil absorbers than paper towels. Simply cut your grocery store bags and line a cookie sheet with the inside out. They absorb more oil without making the food soggy.

* Sprigs of fried herbs make an unusual and delicious garnish. The secret is keeping the oil at around 285 F. Dip the herb sprigs into seasoned flour (season with salt and pepper) shake off the excess and place in oil. Fry until golden.Remove with a slotted spoon and drain on brown paper bags. Try Parsley, Rosemary, and Tarragon for a crunchy change.

* Plant a small plot, window box or planter with some fresh herbs. Rosemary, parsely, thyme and basil will all reward throughout the season with sensational flavor.

* Always bring food to room temperature before grilling, roasting, sauteing or frying. Remove from the refrigerator 30 to 60 minutes prior to preparing.

* Food needs to dry out before it can brown properly. Simply wipe your meat, chicken or fish with a paper towel before prepping.


* When purchasing asparagus select brightly colored stalks with tightly closed buds. To keep asparagus fresh when you bring it home from the store, cut 1/4" off the bottom of the stalks and store upright in your refrigerator in about 1 inch of water.  ps. Ancient Egyptians considered asparagus an aphrodisiac.

* To add punch to your spices, give them a little toast before using. Simply place the desired amount of spice in small frying pan and toast over medium low heat. When they begin to give off their aroma - they are ready to use.

* To keep your knives sharp, never, never, put them in the dishwasher. Bad things happen to knives when you do that. Use it, clean it, store it and your knife will love you for years to come.

* To remove the smell from your hands after chopping onions, dicing garlic or peeling shrimp, just rub a stainless steel spoon between your hands while you wash them. Try it, it works!! 

* A pineapple won't ripen once its picked so don't buy one and expect it to ripen on your counter. Choose pineapples that are heavy for their size and slightly soft to the touch. It should smell sweet and the leaves should be crisp and green with no yellow or brown tips.

Check back often! I've got a million of them. What, you too?? Email me your tips and I'll post them right here!  thegoodcooknj@comcast.net