The Essentials: Limes

There are very few things that add a burst of flavor and intensity like a good lime. Sweet, sour and flavourful, they're the perfect compliment to a wide array of flavours, but I like it the best with spicy food. Nothing improves a good taco, or curry, than a squeeze of lime.

But don't think that this is the only way to use the delightful lime. Adding some lime juice to something as unlikely as a pot roast can have wonderful effects. The acid in the juice will help to break down and tenderize the meat, while just adding a hint of the taste. You'll be shocked at the difference.

Don't be afraid to branch out and try different kinds of limes. Everyone knows (and should love) the standard Persian lime that is available everywhere around the United States. Most people even have a passing acquaintance with its smaller, tarter cousin the key lime. But have you had a Kaffir lime (Try the leaves! They're a great addition to Thai recipes!)? Or a blood lime? They're pretty fabulous. One of my personal favorites is the Palestine lime. It's a sweeter hybrid between the standard Persian lime and a sweet lemon or citron. Very, very tasty.

If you can't tell already, I love limes. They're just something that you should have around to add to any recipe, or to serve as a garnish. They're important, tasty and fun. You might as well just say that they're essential.

The Essentials: Cilantro

It's always important to have the right things set up before you start cooking. To get your mis en place (or meez) ready. Having all the ingredients cut, measured, or prepared can make things much quicker and easier. There are a few items that are important for every meal. Things like salt, pepper, oil, herbs and other spices. It's just plain important to have them. One of these things that's a vital piece, at least of my meez when I'm cooking is fresh cilantro. I think that it can make almost anything tastier, either when used as a garnish, or incorporated into a recipe. Either as whole leaves, or minced. And NOT THE DRY STUFF. There's no point to buying dried cilantro. The fresh kind is cheap, and much, much, much better. So try it out. Next time you're making something, throw a little cilantro on there. Even if it's just something as simple as Ramen noodles. It'll be mighty tasty.