The fact that I’ve never even questioned some of these is *simply* wild.
"Most recipes written for American audiences which originate from other countries are extremely stingy with herbs and spices. My Italian wife calls it 'Italian Food for American People.' It takes a lot of experience to know exactly how to use herbs and spices properly, but anyone can start by just increasing the suggested amounts incrementally and seeing how it tastes.
"If you're using your mushrooms right away — which, if you're cooking at home, you probably are — rinsing with water is fine! If they'll sit in the fridge for hours orHappynati / Getty Images/iStockphoto"I never, ever, ever add garlic at the same time as my onions when I'm sautéing them. I only ever sauté garlic for 30 seconds at the very most, to prevent it from burning and becoming bitter.
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