By: Text: Ann Taylor Pittman
Photo: Randy Mayor
Use foods that offer two flavors or components in one. Citrus gives floral essence from zest and tartness from juice. Fennel provides crunchy bulk from the bulb and feathery greenery from the fronds. Capers yield salt and tang. Even Parmesan rind is a flavor-booster for sauces and soups, a smart use once you grate all the cheese.