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Lean, versatile protein that cooks fast and takes on any flavor profile.

• Brine for 30 min in salted water for juicier breasts.
• Rest 5 min after cooking so juices redistribute.
• Pound to even thickness for uniform cooking.

Pungent raw, mellow and nutty roasted — the flavor multiplier.

• Smash with the flat of a knife for easy peeling.
• Add minced garlic late so it doesn't burn and turn bitter.
• Roast whole heads at 400°F for spreadable sweetness.

Wilts to a fraction of its volume — buy more than you think you need.

• Add at the very end of cooking to keep it bright green.
• Squeeze excess water out before adding to baked dishes.
• Pair with fat (butter, olive oil) to absorb iron better.

Acid that wakes everything up — zest first, then juice.

• Roll firmly on the counter before juicing for more yield.
• Zest only the yellow — the white pith is bitter.
• A squeeze at the end brightens almost any savory dish.

Fat, flavor, and browning — the European stuff has more butterfat.

• Brown butter (beurre noisette) adds nutty depth in 3 min.
• Cold cubed butter for flaky pastry; soft butter for cake.
• Salted for finishing, unsalted for baking control.

Extra-virgin for finishing and dressing; regular for high-heat cooking.

• Store away from light and heat to preserve flavor.
• Don't smoke EVOO — it goes bitter past ~375°F.
• Drizzle on at the end of cooking for full aroma.