10 under-appreciated seasonings that make everything taste better

You probably have them in your kitchen right now

Curley parsley growing in my planter box

I’m a good cook but I wouldn’t call myself a natural. I’ve just had a lot of practice, read a lot of cookbooks, and I love to eat (so I’m motivated). I also grew up watching my Dad in the kitchen. He was a truly gifted improvisational cook and I learned a lot peering over his shoulder.

In the last couple years, my cooking has gotten much better. Like, dramatically better. I can pull together a decent meal with whatever’s in the fridge. I can close my eyes and perceive flavor combinations and seasoning adjustments (add a little pinch of this, a little dash of that…). I’m channeling Remy vibes! 🐭🧑🏽‍🍳

Empty nest cooking has become a creative outlet and reliable source of joy. This is something of a surprise because I was pretty burnt out after years of cooking for a family of four people with wildly different dietary needs and tastes. So I’ll take it! Joy is precious fuel during these dark times and I’m searching it out.

My weeknight cooking is usually quick, unfussy, and often served in a big bowl. Well-balanced seasoning can be the variable that makes or breaks a meal. Here are ten seasonings I’ve bean leaning on this winter; common ingredients I think deserve more attention for their versatility and depth.

Salt, pepper, a pinch of sugar, a few drops of lemon juice or vinegar

Some recipes end with the maddenly vague instruction to adjust seasoning to taste. What does that even mean? For me, it usually begins with a sprinkle of salt and a few grinds of pepper. Kosher salt is lovely but if you don’t have any, table salt works fine.

If the saltiness of your dish is ok but it still needs a little something, try adding a pinch of sugar (to balance saltiness, tartness or bitterness) or a few drops of lemon juice or vinegar (to balance sweetness). I like apple cider vinegar, but feel free to experiment!

No matter what seasoning you use, start with just a little, taste, then add more if you need to. Your taste will develop over time and all this will quickly become second nature. You’re doing it! You’re adjusting seasoning!

Garlic powder

Sometimes (ok most of the time) I don’t feel like peeling or chopping garlic cloves. There are times when fresh garlic is required (pesto, sautéed mushrooms) but garlic powder is a good stand-in for stews, soups, and salad dressings. It’s also an excellent general flavor-booster. Scandalous opinion: I prefer the gentler flavor of garlic powder in homemade hummus. Favorite brand: Costco Granulated Garlic

Green onions

I’m never without green onions (scallions). They’re tasty raw or cooked, they play well with friends like cilantro or parsley, they stand in for chives and even regular onions when I don’t feel like chopping (do you notice a theme?), and they’re colorful toppers for salads, chili, stir fries, soups, curries, enchiladas…especially when sliced thin into cute little circles.

Parsley

Why doesn’t parsley get more love? Maybe because so many of us grew up with it only as a bland garnish? Parsley is AWESOME. It adds an herbaceous, lightly bitter note, gorgeous dark green color and nice texture. Italian parsley gets all the foodie attention but I find curly parsley easier to chop and it lasts longer in the fridge. I often finish off a bunch by chopping it up and adding it to a green salad.

Dill

Dill is another under-appreciated herb that adds subtle flavor to dressings, soups and marinades. The green flecks look so elegant! I love dill paired with puckery, briny flavors like capers, olives and lemon. Dill, butter, lemon, salt and pepper on a baked salmon filet? YUM, and delicious hot or cold for lunch the next day. I also add dried dill to matzo balls made from a boxed mix (an old family favorite).

Bay leaves

I toss a bay leaf into just about every soup or broth, and into the cooking water for dried beans. The flavor’s mild but distinctive and the scent is heavenly.

What are your under-the-radar seasonings? I always love hearing what other people are cooking and eating.

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NOTES OF NOTE

When I can, I use affiliate links to merchants. Purchases via affiliate links generate a small commission at no cost to you. Here’s my policy.

• Parenting adults is all emotional labor: This beautiful post by

  Meagan Francis
  rang so many bells I can still hear the echo. She has a book coming out soon about parenting adults called The Last Parenting Book You’ll Ever Read: How We Let Our Kids Go and Embrace What’s Next. I’ve preordered! Preorder at your local bookstore, Amazon or Bookshop.org; available May 2025

• Goodness is not powerless:

  Brad Montague
  ’s words and illustrations were just what I needed this week.

• OXO Good Grips Heavy Duty Garlic Press: when I opt for fresh garlic I rarely chop it and instead press it straight into whatever I’m cooking using my trusty OXO garlic press. It’s efficient and easy to clean.

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Thanks for reading Parent of Adults. I’m Asha Dornfest, a Portland, Oregon-based author & parent of two young adults, and this newsletter is my invitation to compare notes on life beyond the empty nest.

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