"Season to Taste"

What I mean when I say "season to taste"

Seasoning can be an incredibly personal thing. I like really, really big flavors. I don't really like a ton of salt. I love a little black pepper in everything, sometimes even in sweet stuff (shocking though it may be, I actually know some human beings who walk this earth who don't love fresh-ground black pepper). Garlic is my friend.

Hubs, on the other hand, will eat anything with red pepper flakes...but other than that, he doesn't much care for strong spice flavors (cumin, oregano, cinnamon, chili powder, mustard powder, sage, bay leaf...whatever the herb or spice may be, it had better be applied with a very light hand).

When I use the phrase "season to taste" in my recipes, that means do what you want! And if you're not sure what you want? Experiment! If you need some inspiration or a starting point, you can always refer to the portion of my recipe labeled "Seasoning"...but all those measurements are strictly approximate (I never really measure spices) and should only be used as a guideline. If you don't like oregano or garlic? Please (please!) use something else.

If you're a beginner at this "season to taste" stuff, keep the following things in mind:

1. As a rule of thumb, it's always a good idea to season conservatively at the beginning, taste, and add more accordingly. If I say I used "about a teaspoon of cumin", but you're not used to cooking with it, don't just measure out a full teaspoon. What if you learn you hate cumin?

2. As you experiment with flavors, you will probably find that you keep coming back to a certain "arsenal" of spices...the combination of flavors that you love the most. For me, that's a mix-and-match of garlic, black pepper, red pepper flakes, oregano, bay leaf, cayenne, and thyme. But don't let that keep you from branching out! Herbes de Provence, lemon pepper, chili powder, sage, smoked paprika...there are oodles of yummy flavors out there. Check 'em out.

3. The one spice/flavor rule that I have in my kitchen that I implore you to adopt in your own home is the pepper rule: please, I beg you, do not sully your delicious dishes with that pre-ground "pepper dust" they sell in those little tins at the grocery store. Pepper grinders are cheap. As are whole peppercorns. And the flavor is abundant and beautifully different. I buy a peppercorn melange (black, pink, green and white peppercorns all mixed together) in bulk that is the best stuff ever. And cheap. Yay for that.

Lastly, don't keep all the yummies to yourself! If you use a different seasoning combo that works, post a comment. Share your alternatives. I love new flavor ideas, so send 'em my way!