Salt and pepper: I don’t fuss over these; use whatever you like. And as long as you’re cooking your own food (and don’t have high blood pressure), feel free to salt to taste. • Fresh herbs: Handfuls of chopped parsley, basil, mint, chives, or cilantro; smaller amounts of everything else. • Dried herbs: The best are oregano, marjoram, sage, thyme, and rosemary; the rest have little flavor. • Vinegars: I like them all, but sherry is my favorite. • Mustard: Coarse and Dijon-style; I use both. (Avoid those with added sugar, like honey mustard.) • Salsa (without fat): Make your own or get the good
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