My Method

Cooking with less salt doesn’t have to mean giving up flavor. The ingredients you choose and how you cook them can build flavor throughout the meal.

Everything I teach begins with one simple idea:

Use the ingredients WITHIN the meal to season the meal.

The methods below show how I put that idea to work—using herbs, browning, sautéing, marinades and other everyday techniques to build flavor throughout a meal.

Use Your Herbs More Than Once

Herbs don't have to do just one job. I use the stems to flavor pasta water, then add the chopped herbs to the meal.

The One-Pan Flavor Method

Each ingredient leaves flavor behind for the next. Browning, vegetables, herbs, aromatics, and cooking fats all build on one another.

The pan becomes part of the seasoning.

My Breadcrumb & Flour Blends

Instead of relying on heavily seasoned packaged coatings, I make my own breadcrumb and flour blends using everyday ingredients, herbs, and spices.

I keep them ready to use for chicken, pork, vegetables, and other meals.

My Go-To Marinade

Most of my marinades begin with a simple combination of oil, garlic, herbs, and black pepper.

From there, I change the herbs and other ingredients depending on what I'm cooking.

The point isn't one exact marinade recipe. It's having a dependable starting system that can change with the meal.

Put the Method to Work

These methods aren't tied to one recipe. They're techniques you can use again and again in everyday cooking.

See them working together in complete meals through my Free Lessons and On-Demand Cooking Classes.

Free Lessons: Flavor Without Salt
On-Demand Cooking Classes

Less salt. More flavor.