When I started cooking way back when, the rule of the day was: if it wasn’t a marinade, the seasonings for a dish usually were added at the end. Let’s take ground beef for example, or ground turkey, like I use in my Turkey & Zucchini Spaghetti. Adding the salt and pepper while the meat is browning improves the flavor immensely. Add a portion of the seasonings just as the meat is browning and then the remainder just as all the meat is getting completely brown. It’s kind of like infusing the meat along the way instead of just putting the S&P on top when you are done.  You’ll really taste the difference. Enjoy!

XO,

The Baroness