Salad

When tossing a c with basic vinaigrette, always make the vinaigrette at least 1/2 hour ahead of time and let the mixture sit to allow the flavors to marry. Pour the vinaigrette down the side of the bowl, not directly on the greens, for a more evenly dressed salad.

Celery 

The best way to store fresh celery is to wrap it in aluminum
foil and put it in the refrigerator–it will keep for weeks.

Melon

When picking a melon, smell it for freshness and ripeness. Check to see that the fruit is heavy in weight and that the spot on the end where it has been plucked from the vine is soft.

Tenderize

Tenderize pot roast or stewing meat by using two cups of hot tea as a cooking liquid.

Roux

When making roux for a recipe, make extra and keep in the refrigerator for future use.

Sour cream

If a recipe calls for 1 cup sour cream, you may substitute 1 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk.

Mashed potatoes

To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping.