10 tips to turn a dish from simple to simply spectacular

At this point after the holidays, we could all use simple, savory dishes to counter the delightful excesses of cookie platters and blow-out dinners. But that doesn’t mean we need to take an ascetic approach to cooking or a retreat into plain, ho-hum fare.

Restaurant chefs know that just a pinch of this or a splash of that can lift the simplest dish into spectacular territory. The key is in balancing flavors and textures by zhuzhing up bland foods or bridging contrasting tastes with a neutral ingredient.

The mild, complementary components of our favorite comfort foods — pasta and cheese, rice and beans, chicken and rice, potatoes and onions — need a “counterpoint” for definition. Something sharp and acidic (vinegar, lemon juice, wine); or hot and bright (chili peppers, garlic); or umami, that mysterious fifth taste (olives, anchovies, capers, soy, balsamic).

A long, slow cook time — roasting, braising and leisurely poaching — is a simple way to marry contrasting ingredients. This works especially well in recipes that can be prepared ahead of time. Stored for a night or two in the refrigerator, their flavors meld and mellow together. Classic examples are the slowly cooked pulled pork or the long-simmered pot of chili. But long and slow simmering also works nicely with root vegetables — especially carrots, parsnips and beets. When poached in a tasty liquid, they become tender and absorb the flavors of the cooking medium.

Finally, it’s always a good idea to keep a few store-bought condiments at the ready, including chili oil, curry paste, good vinegar and extra-virgin olive oil, canned anchovies, olives and capers. Here are a few tips and techniques to help jazz things up:

These three recipes put some of the tips into practice, but don’t forget the cardinal rule of zhuzhing: Be sure to taste and then taste again.

Makes about 3 to 3 ½ cups.

This luscious, sweet-hot condiment perks up a variety of dishes. Stir it into the most ordinary mac and cheese, top off a grilled sausage sandwich, toss it with pasta or rice or steamed potatoes. It will keep in the refrigerator in a covered container for about a week and can be frozen. From Beth Dooley.

Directions

Film a Dutch oven or deep, heavy skillet with the oil and set over medium heat. When the oil begins to ripple, add the peppers, onion and shallot. Cover and cook until the vegetables soften and release their juices, about 1 to 2 minutes. Remove the lid and stir in the thyme, bay leaves and the vinegar and cook until the mixture is no longer runny. Cool and transfer to a covered container until ready to use.

Serves 4.

Slowly simmered in a cumin-spiked broth, the carrots turn tender and sweet, their flavors intensified by the tangy orange and warm spice. You can make these a day or two in advance and refrigerate. Reheat and season with a little lime before serving. They’re great alongside roast chicken or pork. From Beth Dooley.

Directions

In a large, deep saucepan or skillet, stir together the cumin, orange zest, garlic, olive oil, salt, pepper, honey and fresh orange juice. Set the pan over medium heat and bring the liquid to a boil.

Reduce the heat to simmer and add the carrots. Cover the pan and simmer on low, checking occasionally, until the carrots are very tender but not falling apart, about 30 to 45 minutes. Gently stir in the lime juice and serve garnished with thin slices of lime.

Serves 4.

The earthy, meaty flavor of mushrooms is intensified with a shot of savory miso butter. (Make sure to make extra to have on hand for veggies and pasta.) Leave the mushrooms whole to serve as an appetizer or alongside eggs, chicken, or tofu. From Beth Dooley.

Directions

In a small dish, work the miso paste, butter and garlic together into a thick paste.

Film a skillet with the oil and set over medium heat. When the oil begins to ripple, add the mushrooms and toss. Cover, reduce the heat, and cook until the mushrooms have released their juices, about 2 to 3 minutes. Remove the cover and continue cooking, stirring, until the mushrooms are dry. Stir in the miso butter and continue cooking, tossing the mushrooms until they’re completely coated and slightly sticky. Toss in the sesame seeds and serve.

Beth Dooley is the author of “The Perennial Kitchen.” Find her at bethdooleyskitchen.com.