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Before lifting your fork to your mouth, try one or all of these ‘finishing touches’. It will add a whole new dimension to your home-cooked meals.

LEMON: I’ve always been a big fan of lemon. Perhaps you already add a little lemon juice to fish, but you may be surprised to learn that a last minute squeeze, even on seemingly unlikely dishes like steak or pasta, takes it to a whole new and fresh level. So try it on non-tomato sauce pastas, green leafy vegetables, other meats and rice dishes.

OLIVE OIL: In Spain I found almost everything I ate was finished with olive oil. A little off-putting at first for the calorie-conscious among us, but it really does add a richness and smoothness that seems to complete the dish. And, it’s not a strange concept. We already do it on salads. Try it on vegetables, pastas, rice, your toast!

SESAME OIL: A few drops to finish vegetables, rice, salmon or any Asian-inspired dish adds an aromatic nutty flavor.

FLAVORED SEA SALTS: I normally don’t salt food before tasting it. However, I’ve been experimenting with flavored salts, finding that a small sprinkle once the food is plated kicks up the flavor and adds the texture of crunch. The one I’m currently using is a ‘spicy citrus blend sea salt’.

PEPPER: Freshly ground black peppercorns or crushed red flakes adds yet another layer of flavor without too much heat if applied lightly.

NUTMEG: I always grind a little nutmeg to green leafy vegetables or the once-in-a-blue-moon casserole that contains cheese. Great background flavor. Use sparingly.

Do you have any last minute finishes that take your cooking to the next level?

I figure if your food tastes really good, you’ll be satisfied quicker and more able to effectively control portions. Another word about ‘all good things in moderation’. Then enjoy!

Think SPRINKLE, not slather.
Think DRIZZLE, not drown.
Think DUST, not douse.

TIP: A good no-heavy-hand measure for olive oil is to use the cap of the bottle instead of just an up-ended pour…oops.