You probably already know that steaming is a great way to cook vegetables because it helps them retain nutrients and adds no fat. It’s also fast and super easy.

If steaming has one transgression, though, it’s that it doesn’t add flavor.  When you’re depending on steam from boiling water to cook food held aloft in a basket, the flavor is ultimately dependent on the item being cooked. Begin with a rather plain veggie like cauliflower, for example, and you’ll end with up with a vegetable that is indeed softer and easier to chew, but whose flavor isn’t greatly enhanced.

Luckily, there’s a special method of steaming that is just as easy as the traditional one, yet offers much more flexibility when it comes to resulting flavor and what ends up on the plate. It’s even got a cool name that will make you sound like a kitchen rock star: pan steaming.

Pan steaming is simply cooking an item in a covered pot with just a small amount of liquid. As in regular steaming, hot, vaporized air does a majority of the cooking, but the added benefits of pan steaming are that it allows you to infuse more flavor in the items being cooked, and then use the liquid again as a delicious sauce.

Pan steaming also has the upper hand on regular steaming when it comes to required equipment. Since we don’t use a steam basket or tray insert, all you need is a 2-quart or larger sauce pan with a tight-fitting lid. A glass lid will help if you have one, since it will allow you to see what’s going on. Total time commitment: Just 10 to 15 minutes.

In the recipe below, we’ll make a simple but super-tasty side dish from fresh broccoli and cauliflower that has been pan steamed in broth. The broth – which can be vegetable, chicken, beef or any other of your choosing – will infuse flavor during the steaming process, and will itself be heightened with the addition of fresh tarragon. Tarragon is an herb that looks like grass and tastes like licorice. It can be found in the produce section of just about any market. You can substitute dry tarragon, halving the amount, or use other additions of your choice, like herbes de Provence. (If broccoli and cauliflower aren’t your thing, try carrots, green beans or whatever you like. Even a bagged medley of raw veggies will work for this.)

Last but not least, we’ll throw a dollop of butter into the broth, reduce the liquid so it thickens a bit and voila! We’ll end with an unctuous sauce in which we’ll bathe the veggies. Trust me, it won’t take much persuading to get your family and friends to eat these veggies.

PAN-STEAMED VEGGIES IN BUTTER TARRAGON SAUCE

(Makes 2 servings)

• 1 cup broth of your choice
• 1 tablespoon fresh tarragon, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 3 cups fresh broccoli, rinsed and chopped
• 1 cup cauliflower, rinsed and chopped
• 1 tablespoon butter
• Optional garnish: Chopped tarragon, shaved Parmesan cheese

Step 1: In a 2-quart or larger sauce pan, heat the broth, tarragon, salt and pepper over medium-high heat until it boils.

Step 2: Add the vegetables, cover the pan and cook over medium-high heat for 5 minutes or until the veggies soften to your liking. Test their doneness with a fork (and your mouth!)

Step 3: Uncover the pot, drop in the butter and stir. Cook uncovered over high heat for 2-3 minutes or until the sauce reduces by about half.

Congratulations: You’ve just made pan-steamed vegetables and a butter tarragon sauce. Serve these in a small side dish, garnished with additional tarragon and, if you really want something super, shaved Parmesan cheese.

Now that you’ve had this introduction to pan steaming, experiment! Sauces can be enlivened with any number of herbs, or even sweetened with brown sugar to make a glaze like this this glazed carrot recipe.

Comment below: Have you pan steamed before? If so, share your own tips (or catastrophes!)

Shredded hash browns can be confidence killers in the kitchen. In restaurants they look and taste so darn good, we often think: “How hard can they be to make? Just shred potatoes and throw them in a pan, right?” And then we end up with mushy spuds that are overly browned on the outside but gray on the inside. To our chagrin, they’re anything but the crispy, delicious patties we get when dining out.

Some of us seek solace by making the easier, chunky style hash browns with diced potatoes, telling ourselves they’re just as good. Others never even try again.

Well, friends, buy a bag of Russets, ‘cause we’re about to change that.

Shredded-style hash browns really are a snap to make. After all, it’s just seasoned potatoes slapped in an oiled pan and fried. But there is a hidden enemy in those spuds, and it’s the reason why hash often goes haywire: water.

The secret to making perfect hash browns is to extract as much of the potato’s liquid as possible. The classic approach is to shred the potatoes on a grater, wrap the pieces in a paper towel and squeeze like mad. This can work, but you risk having bits of Bounty in your finished product, or having the paper tear completely before the extraction is done. In culinary school, we were taught to use cheesecloth, which worked well but left many aspiring Food Network stars with aching hands.

A simpler and easier option is to use a potato ricer. Yes, the same tool used to turn cooked potatoes into creamy mashed ones can be your gateway to perfectly hashed ones. For the uninitiated, a potato ricer looks like the world’s largest garlic press. The simple, hand-operated devices can be found online, at well-stocked discount stores, or kitchen shops like Williams-Sonoma and Sur La Table.

For our purposes, you need only to load the ricer with the raw shredded potato pieces and gently but firmly press it to extract as much moisture as possible. You’ll have to be a little careful, finding the correct balance of power; you’re not trying to squeeze the potatoes through the ricer, just the liquid. From here, it’s an easy road to hash-brown bliss. Ready to give it (another) try? Here’s how to make it happen.

RESTAURANT-QUALITY SHREDDED HASH BROWNS

(Makes 1-2 servings)

• 1 medium to large Russet potato, peeled and rinsed
• 1/4 teaspoon Lawry’s seasoned salt or equivalent
• 1/4 teaspoon cracked black pepper
• 1 tablespoon vegetable oil

Step 1: Peel the potato and rinse it well. Using a box grater like the kind for cheese, grate the potato on the side with the largest holes. And watch those knuckles!

Step 2: Put the raw, grated potato pieces in the cavity of the ricer and, standing over the sink or a bowl, firmly but carefully press to extract as much liquid as possible. Fluff the pieces and repeat a couple of times. (Some people like to rinse the potato pieces before putting them in the ricer to get rid of excess starch; it’s totally optional).

Step 3: While heating a 10-inch or larger pan over medium, put the shredded potato in a bowl and add the seasoned salt and pepper, mixing well.

Step 4: Add the oil to the pan and coat the bottom. We want that oil very hot, so wait until it starts to shimmer.

Step 5: It’s go time. Put the shredded potato in the pan in a thin layer and press down firmly to create a large, thin patty. Turn the heat to medium-high and let the potato cook for about 5 minutes or until the bottom is browned, pressing firmly with a spatula from time to time. Flip and cook the other side several minutes, pressing occasionally, until it is browned to your liking.

Congratulations: You’ve just made crunchy, restaurant-quality hash browns. Serve these up with eggs or your favorite side, open a bottle of ketchup, and enjoy immediately.

Here is a kitchen device whose name may belie its purpose. A potato ricer doesn’t really have anything to do with rice, but at least the “potato” in its name is correct.

A potato ricer consists mainly of a cylinder with holes in the bottom and two handles. They are made out of plastic, metal or both, and can be found online, at a well-stocked general merchandise store, or at stores like Sur La Table or Williams-Sonoma that specialize in kitchen goodies. Potato ricers are most often used when making mashed potatoes. The way it works is super simple: Put cooked potatoes in the cylinder and squeeze. By forcing the potatoes through the small holes, you get a nice, creamy consistency that can be the basis for dynamite homemade mashed potatoes. In this respect, a potato ricer is like the world’s largest garlic press, as it works in the same manner.

But potato ricers can do more than just process spuds for mashed applications. If you happen to make shredded hash browns with any frequency, a potato is an invaluable tool to have.

For this application, you put raw, shredded potatoes into the canister and press to extract the liquid, which is the enemy to crispy, perfectly browned hash browns. When doing this, the object isn’t to push the potatoes through the holes, as with mashed, but rather wringing out as much liquid as possible.

Oh, and in case you’re wondering, don’t attempt to put a raw potato in one of these things and try to make it come out the other side. You’ll probably end up with a bent or busted ricer. Yes, I know from experience.

If you made a bounty of colorful eggs for Easter and are still trying to eat your way through them, you’ve probably come to this realization by now: Eating plain, hard-boiled eggs gets boring rather quickly.

Solutions abound for ways to use hard-boiled eggs, from crumbling them over salads to making the party favorite of deviled eggs.

One of my favorite things to do with hard-boiled eggs is to transform them into egg salad, a delicious spread that can be used in sandwiches, wraps or served atop lettuce. Aside from being a snap to make, it is easily customizable.

Want some kick? Add a touch of cayenne powder. For a savory, earthy take, experiment with dried herbs like oregano or thyme. Once used, topping choices abound, from tomato and avocado to sprouts or even bacon bits. And you thought eggs and bacon were just for breakfast.

For this quick and easy version, I spruce up my chunky egg salad with cucumbers for crunch, paprika for color and taste, and a squeeze of lemon juice for extra tang. I add green onions for added visual appeal, but red or white onions can be substituted if that’s what you have on hand.

Oh, and if you’ve never hard-boiled an egg before, don’t worry: Your secret is safe with me. I’ll show you how to do that, too, and you’ll never have to buy those plastic Easter eggs again.

EGGSTRA TASTY EGG SALAD

(Makes about 4 servings)

• 6 large eggs
• 1/3 cup mayo
• 2 tablespoons mustard
• 1 cup celery (about 2 stalks), rinsed well and chopped small
• 1/4cup green onions, rinsed well and chopped finely
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 teaspoons lemon juice

Procedure:

Step 1: If you’ve never hard-boiled an egg before, don’t sweat. Since you don’t “boil” them as you would pasta, it’s technically called hard-cooking an egg, and this is the easiest way I know to do it: Put the eggs in a pot and cover with cold water by about an inch. Put the pot on the stove, turn the heat to high and wait until the water just starts to boil (big bubbles rolling up quickly). Kill the heat, remove from burner and cover the pot for about 12 minutes.

Step 2: While the eggs cook, chop and measure the other ingredients, and put everything in a large bowl.

Step 3: When the eggs are cooked, carefully remove them from the pot with tongs or a slotted spoon – they will be very hot – and place in a bowl of cold water to cool. When cooled, peel the eggs. (If you just want hard-boiled eggs, stop at this point and refrigerate them unpeeled for up to a week. If you already have cooked, multi-color Easter eggs to use, you’ve already reached this point.)

Step 4: Chop the eggs roughly and add to the bowl with the other ingredients, or if you have a potato masher, you can make quick work of the eggs with it. Mix everything together and give it a taste. Add any of the ingredients (i.e., salt, pepper, mayo, lemon juice, etc.) to customize it to your liking.

Congratulations: You’ve just transformed hard-boiled eggs into something eggsceptional (I promise that’s the last “egg” pun). Now all that’s left is to chill the spread and use it in sandwiches or over toasted bread, roll it in a wrap, serve over lettuce or simply eat the spread on its own. If you have leftovers, refrigerate promptly in a tightly sealed container up to three days.

I’m an unabashed lover of Mexican food, and in my house, burritos, tacos and quesadillas are among my favorite things to make when I’m short on time and meal ideas. I know I’m not alone. Aside from the sheer variety of stuff you can wrap inside a tortilla – from the ubiquitous beans and cheese to grilled shrimp in a cilantro-lime dressing – these Mexican-food staples are popular far beyond our border because they are inexpensive and a cinch to make.

But while many of us focus on the innards of our tacos, burritos and quesadillas, too often the tortilla itself – that all-important culinary housing – is an afterthought. If you’re prone to wrapping your favored ingredients in a flour or corn tortilla that’s simply been microwaved or not even heated at all, know that there is one more step you can take that works miracles in moments. It all begins with the wrapping.

For the best flavor, texture and pliability, tortillas need to be heated properly before being used and eaten. And that really isn’t in a microwave, which can make them rubbery. If you skip heating altogether, tortillas tend to be stiff and fall apart in your hands. And no one wants a lapful of burrito filling.

For the solution, look to your stove, which can heat tortillas one of two ways: in a pan or directly over a flame.

For the latter option, a gas stove is a must, since fire is required. I was taught this trick by a native of Mexico years ago while, ironically, waiting tables at a French restaurant. But I still can’t forget the results he obtained by simply placing a tortilla directly over a stove’s flame. It was the perfect tortilla. Steaming hot, slightly charred and so tasty that it almost made me forget the savory stuff inside.

To do this on your own is easy, but since you’re working directly with fire and no pan as a buffer, it requires absolute attention and strict safety measures. (This can also be done on a barbecue grill, which yields wonderfully smoky results.)

To fire-grill a tortilla, grab long metal tongs with a heat-resistant handle, turn the flame to low, and place the tortilla directly on the stove grates, just as you would a pan. Let it cook a few seconds, then turn using the tongs to grip the tortilla. Repeat this often until the tortilla starts to puff and become slightly charred. It will only take about a minute, and of course be ready to flip and/or snuff should the thing catch fire. (Remember to use low heat!) When the tortilla is hot and is browned or charred to your liking, you’re ready to wrap or just simply enjoy the tortilla on its own.

A secondary way to cook tortillas is in a pan, which is safer than the method above and also offers great results. It’s also the way to go if you don’t have a gas stove.

For this method, grab a pan that is a bit larger than the tortilla you’re cooking and heat over medium. Like the direct-flame method, flip often so both sides of the tortilla get nice and hot. The tortilla – especially flour ones – will likely puff up and that’s normal; we actually want that.

For this method you can also use uncooked tortillas, which I consider the high-definition of home tortillas and the next best thing to made-from-scratch. These are tortillas that have not been fully cooked but are instead finished by you at home in a pan. It’s kind of like that take-and-bake bread, and the results are sublime.

Finally, if you want some crispness to your tortilla to make a tostada or crunchy taco, that can be accomplished with oil. Using the pan method, pour in enough vegetable oil so it covers the bottom by about an eighth of an inch and heat over medium until the oil starts to shimmer. Carefully lay the tortilla in the oil and cook until it gets brown and crispy.

Repeat for the other side and then place on a paper towel to cool and drain. For tostadas, leave the fried tortilla flat. For tacos, fold them over after draining excess oil.

Whatever you decide to fill your burritos, tacos or quesadillas with, the point of entry will now be as much a star as the ingredients inside.

Also check out:

• How to make homemade salsa
• How to make homemade taco meat
• Easy-cheesy enchilada casserole

When it comes to roasting, meaty dishes usually steal the show. Almost all of us have enjoyed a hot-out-of-the-oven Thanksgiving turkey, juicy prime rib or flavorful and flaky salmon fillet.

But roasting needn’t be relegated to meat, poultry and fish. The same properties of roasting that impart so much flavor to those protein-rich dishes work wonders for vegetables, too.

The easiest way to roast is in an oven, which uses hot air as the main vehicle to cook food. (You could also call this “baking,” though that term is often used in reference to breads, pastries and meat without bones. For our purpose here, either word is safe, but “roasting” sounds more appetizing, no?) Roasting yields vegetables that are firm yet not hard, browned and visually interesting, and that taste so much more potent than when steamed or simmered.

When you roast, you actually concentrate flavors inward, vs. leeching them out. For example, when you simmer meat or vegetables in water, many of the flavors and nutrients go into that water. That’s great if you’re making broth or stock, but it’s wasted if you don’t use the liquid.

Roasting solves this problem. While the water in foods still goes out – you might notice the foods shrink a bit – that makes their flavors more intense as they become browned.

To roast a vegetable, all you need is an oven and a sheet pan or other shallow, oven-safe dish. You can even use a toaster oven if you’re making small quantities. To really roast right, the best method is to cut the vegetables in small pieces roughly the same size, toss them lightly in olive oil, then sprinkle with salt, pepper and herbs before spreading on a foil-lined tray and sending them to roasting heaven.

Cutting the pieces to roughly the same size will help them cook evenly and in the same amount of time, while the olive oil (seen being poured on below) and salt, pepper and herbs will add protection from the heat and impart extra flavor.

What veggies can you roast? The question is more like, Which can’t you roast? If there is one you particularly like, you’ll probably love it roasted. Asparagus, potatoes, squash and carrots are popular choices, but your options extend far beyond that.

Denser vegetables will require more time, so if you’re mixing and matching, you might want to give them a head start and add softer veggies later. There really is no set time for when they’re done, as it depends on variables like which vegetable is used and your particular oven.

I usually cook veggies at 425 degrees and watch for them to turn brown before tasting. The process usually takes only 20 to 30 minutes.

If you’re new to roasting veggies, start right here. We’ll do a mix of carrots, onions and asparagus. This makes an excellent side dish or, for vegetarians, can be a main course when topped with a crumbled cheese and served with soup or bread. Alternately, it can be served slightly chilled as a salad, dressed in a vinaigrette.

ROASTED VEGGIE TRIO

(Makes 2 to 4 servings)

• 1 bunch (about 1 pound) asparagus, rinsed well
• 4-5 carrots, peeled
• 1/2 medium brown onion
• 2-3 tablespoons olive oil
• 1 teaspoon salt or garlic salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon your choice dried herbs
• Fresh lemon juice for drizzling (optional)

Step 1: Preheat the oven to 425 degrees. While the oven is heating, cut the veggies into small pieces, about bite-size. For the asparagus, trim off the tough, woody end that is opposite of the pointy one.

Step 2: Put all the vegetables in a large bowl. Pour in the olive oil and toss well to coat (this will help the salt, pepper and herbs adhere). Sprinkle in the salt, pepper and herbs, and toss again to coat. I prefer herbes de Provence, which include dried thyme, basil and marjoram. Oregano, basil or rosemary could also work well.

Step 3: Spread the vegetables evenly on a large baking pan that has been lined with foil, which will make cleanup easier. Try to spread everything in one layer so the veggies aren’t crowded.

Step 4: Pop the pan into the oven and cook for 20 minutes or until veggies start to brown. Open oven and, using a long spatula, stir carefully. Roast for an additional 10 to 15 minutes or until the vegetables are to your liking.

Step 5: Carefully remove the pan from the oven and serve the veggies warm, adding a splash of lemon juice for extra flavor and tang if desired. Refrigerate any leftovers and enjoy the next day. These will reheat easily in the microwave and can easily be mixed in with other recipes.

Congratulations: You’ve just roasted vegetables. Now that you know the process, experiment! You can now easily transform garlic, potatoes, tomatoes, peppers and squash into something extraordinary using this same procedure.

The big day is tomorrow, when millions will gather around televisions to cheer their team, boo the opposition and watch ridiculously fun commercials. Oh, and eat.

Super Bowl Sunday is as much about indulging in food as it is indulging in some serious TV time. While chips, dips, guacamole and wings usually rule the day, here are some other easy, last-minute ideas to get your party started.

Eat up and enjoy!

• Bacon-wrapped dates
• Homemade salsa
• Super easy hummus
• Olive tapenade
• Pasta salad
• Oven-baked potato fries (Above)
• Cheese biscuits
• Parsley and caper relish
• Caramelized onions (great on burgers)
• Corn avocado bacon salad

Bean-based soups are amazing for their nutritional value and the sheer comfort they provide, not to mention that they cost so little to make. The problem with making most legume soups from scratch is the amount of time it takes to soak the beans – usually overnight – and then cook them, which can take hours more. If you don’t do it properly, instead of a soft bean, you’ll risk biting into something as hard as a rock.

Split pea soup doesn’t have these issues. Like lentils, the beauty of split peas is that they cook quickly – about 45 minutes – and require no soaking beforehand. Yet they pack plenty of fiber and protein, and about zero fat. Add the soup’s earthy taste and warm-your-belly satisfaction, and split pea is a winner. It’s also very cost-effective and can be tailored to a variety of tastes. You can buy a 1-pound bag of dried split peas in just about any grocery store for around $2 or less. The soup can be made vegetarian style or, for even more flavor, can include crisp, rendered bacon bits or a traditional ham hock.

While water can be used as the base liquid, I prefer broth or stock since it adds flavor. You can use chicken, vegetable, even turkey or beef broth, or a combination thereof.

[SEE HOW TO MAKE STOCK]

I like to mix low-sodium chicken broth and vegetable broth for mine. Furthermore, I bolster my split pea with potatoes, carrots and onions and garlic. The result is a big pot of soup that can feed an army.

If making homemade soup has daunted you all these years, start with split pea, and start right here.

Makes 6-10 servings

• 16-ounce bag dried split peas, rinsed well
• 64 ounces of broth or water (use a cup less if you like thicker soup)
• 1/2 brown onion, chopped small
• 3 medium carrots, peeled and chopped small
• 1 potato, peeled and chopped small
• 2-3 cloves garlic, minced
• Optional: Bay leaves
• Optional: Peppercorns
• Salt and pepper to taste

Step 1a: Rinse the peas under cold water in a colander, then put them in a large (at least 8-quart) pot.

Step 1b: Add the liquid, heat on high and bring to a boil, skimming any froth that may come to surface.

Step 2: While waiting for the boil, peel and chop the onion, carrots, potato and garlic.

Step 3: When the soup is about to boil, dump in the rest of the ingredients, then bring to boil. Here I like to add several whole peppercorns and two or three bay leaves for extra flavor. (These ones I’m holding are amazing Kampot peppercorns from Cambodia, purchased from my friends at the Pepper Project, whose product sales benefit the impoverished.)

Step 4: Cover, turn the heat to low and simmer for 45 minutes. Uncover toward the end and stir. The peas will literally start falling apart.

Step 5: If you want a very smooth, even texture, use an immersion blender. Otherwise, cook until the texture is to your liking. If you want a thicker soup, uncover and cook longer until the soup reduces. Don’t forget to fish out the bay leaves if using; do the same for the peppercorns if you don’t want to bite into one. Taste and season if necessary with salt and pepper.

Congratulations: You’ve just made split pea soup. Ladle the soup into big bowls, garnish with croutons, pepper sauce or any other goodies to your liking, and enjoy.

It’s the new year, that time when we make resolutions, ponder life’s big questions and wonder how that last year flew by so quickly. Oftentimes the first of these involves diets, and with them, vows to eat better.

Before you roll your eyes, don’t worry: This isn’t necessarily an article about nutrition or how to shed calories. Rather, it’s suggestions on five foods to try that may be new to you – all of which do happen to boost flavor in a relatively healthful way.

These foods are not usually eaten alone, and that’s the beauty of them: They can make a dish that’s tried and true better, and can be used in lieu of ingredients that are higher in fat and/or calories. They can introduce flavors you may not be familiar with, and are all ripe for experimentation.

Here are the five foods that top my recommended list of ones to try in the new year. I hope those that are new to you will find their way into your kitchen in 2012.

It’s hard to believe so much flavor can be packed into something so small. Capers are actually the bud of a flowering plant. These little orbs are easily found bottled in the same section of the store where you would find pickles and olives. On the bottles, capers may be labeled “non-pareil,” which refers to their size. The term refers to capers up to 7 millimeters. While other sizes are available these are considered the most prized. Capers are packed in a brine, a salty solution, and should be rinsed with cold water before using. They will add a salty burst and a bit of crunch to any dish you use them in, from salad dressing to a cooked sauce. I like to use them chopped up as a “secret” ingredient in tuna salad.

Yes, it’s more than just a fast-casual Mexican restaurant chain. Chipotles are actually jalapenos that have been smoked and dried. While you can buy them like that, they are most easily found moist in cans. They are moist because they are bathed in a spicy, addicting red sauce called adobo. Fair warning: these things are hot, but they’re also delicious. They can be used on everything from traditional Mexican fare like tacos and burritos to eggs and baked potatoes. I’m a big fan of the Embasa brand, which can be usually be found with salsas and hot sauce at most major markets. Try a little bite of one first to see if you can handle the heat.

By “good” I mean extra-virgin. That description has nothing to do with the sanctity of the olives that are used to make these. When olive oil is labeled “extra-virgin,” it means that the oil is extracted from the first pressing of the olives, which yields the best flavor. Of these, the ones that tend to taste best are “cold-pressed” olive oils, meaning the oil is extracted without heat or chemicals, which tarnish flavor. Because this stuff can be pricey, it’s best to use it in smaller amounts on finished foods or as a base for good salad dressings. Some high-end olive oil is now even being flavored, and is coming from places other than Spain or Italy. In fact, a new Orange County based company called Enfuso has recently started selling a smoke-infused variety from California olives. I like to use a few drops on fish to give it a smoky essence.

This has become my regular substitute for milk from cows, since I’m trying to lessen my dairy intake. And I love it. Soy milk is plant-based since it’s made from soybeans, yet contains nearly as much protein as traditional cow’s milk. I’ve also found that it seems to last longer in my fridge vs. milk from cows. I use it cold and love its nutty flavor when mixed with cereal. Flavored varieties are also available (I recommend vanilla), as are light versions with half the fat and fewer calories. You can also cook with soy milk. Silk, one of the biggest sellers of the stuff, has recipes on its website, silksoymilk.com.

Think of these as onions that look like giant garlic bulbs. I like shallots because they are milder than onions, yet still provide the crunch and visual appeal of their stronger-tasting relative. Because shallots can be quarter the size of brown onions, you’ll need to use more of them if doing a straight substitution. And like onions, they need to be peeled. To use them, cut in half with a sharp knife to create a flat and stable surface, peel the parchment like exterior, then chop and use as you would a regular onion, either raw or cooked.

So there you go: My five to try for 2012. Do you have foods you’d like to recommend others try? Share in the comments area below!

I love herbs. Fresh or dried, they are an instant way to boost flavor without adding fat or salt. Their varieties and flavors baffle the mind, and they can perk up dishes ranging from the simplest eggs to the finest steak to ice cream and hundreds of foods in between.

One of my favorite herb combinations is one I only recently discovered. It was love at first taste, and now I use it on everything from seafood to spaghetti: herbes de Provence, named after the southern region in France.

These herbs, sometimes labeled “herbs from Provence,” are dried and can be found bagged or bottled with others in supermarkets or even stores like Target. Herbes de Provence are a blend of herbs, but like so many other creations in cooking, the combination creates a culinary synergy that’s magic in your mouth.

Herbes de Provence generally are a mix of dried thyme, basil, marjoram, savory and fennel. Some blends contain additional herbs such as lavender, rosemary and parsley. Bottles cost anywhere from a few dollars for a house brand like Target’s Archer Farms (it’s quite good) to nearly $20 for “gourmet” versions found at specialty retailers and online.

You can also easily make your own blend, but you may end up paying more because you’ll have to buy a quantity of each individual herb. Still, if you already have a bevy of dried herbs you need to use, or just like to experiment with your own blends, begin by mixing about 1 tablespoon of each ingredient listed above or a combination of them in a bowl. Then all you have to do is store it in an airtight container and it will be ready when you are.

Like other herbs, they will best flavor food when used in the latter or last stages of cooking. If you use them early in a recipe that takes hours, the herbs can end up overpowering the dish, or making it bitter if too many are used. You can also sprinkle herbes de Provence on meats or fish that are headed for the grill or oven, or simply on top of a ripe tomato that has been drizzled with good olive oil and salt.

I encourage you to experiment. Buy a bottle for a few bucks and use as much or as little as you want, starting on a food that is already familiar to you. I think you’ll find yourself reaching often for herbes de Provence for their magical ability to flavor food without added salt or fat, not to mention its green visual appeal. It gives that adage “season’s greetings” a whole new meaning.