Go from bland to BAM with accent flavors in your dishes

March 13, 2013
Go from bland to BAM with accent flavors in your dishes

Potatoes not turn out the way you’d hoped for? Thinking the napkin in your lunch bag might taste better than the sandwich you made? There are solutions for when the flavor dial isn’t quite up to par with where we think it should be. Try some of these accent flavors to jazz up some of your dishes.

Caramelized Onions

So tasty, yet so simple to make. Mix them in with mashed potatoes for a different spin on an old classic or try it on top of a hamburger. They keep well in the fridge and impress dinner guests. What more could you ask for?


  • 2 ½ lbs thinly sliced onions
  • 2 tbsp extra virgin olive oil
  • 3 tbsp butter
  • Salt and pepper
  • 2 tsp sugar


  1. Melt the butter in the olive oil in a large skillet over medium-high heat
  2. Add onions ¼ teaspoon of salt and pepper each and cook while stirring constantly until the onions soften. This takes about 5 minutes.
  3. Add the sugar, stir, and allow to cook while scraping the browned bits off the bottom of the pan frequently until the onions are golden brown; 20 minutes.

Sun-dried Tomatoes

These tasty morsels liven up any dish. Try them in dips, sandwiches, soups, and of course pasta. Small, but mighty, sundried tomatoes won’t disappoint.

Most major grocery stores and specialty markets carry this ingredient.

Citrus Zest

Adding zest from a lemon, lime, orange, and even grapefruit can brighten up the flavor dressings, icing, or marinades that taste kind of flat. This works out better for you than buying “lemon” or any other citrus extract or flavoring that contain many artificial ingredients and additives. Nothing beats the real thing.