Taste Boosters: Best Meats for Flavor

Taste Boosters: Best Meats for Flavor

Faith Durand
Oct 28, 2008

Dana's post last weekend about how a little can go a long way reminded us of how many of you requested tips for using less meat in your daily cooking. For reasons of health, frugality, and environment we have been trying to use meat more for flavor than the bulk of our meal. Here are several of our favorite meats that we like to use for flavor.

Bacon - Just a little bacon goes a long way - eggs, quiches, winter greens, soups - they all benefit from as little as one strip of bacon. (See our Herbed Lentils with Bacon.)

Smoked and spicy sausages - Chorizo especially can flavor a lot! One of our favorite stews has just a little chorizo but it strongly flavors an entire pot of garbanzo beans. (See the recipe here: Chickpea and Chorizo Soup.)

Good ham - We made a quiche last night with just a small handful of ham, but it went a long way in the rich quiche.

We have been learning that the better the meat is, the better we're inclined to treat it and the better it tastes. What are your favorite kinds of meat for creating good flavor in your dishes? This is just the beginning of a conversation - we'll focus on this a lot more in the weeks to come.

Related: Weekend Meditation: A Little Goes a Long Way

(Image: Flickr user Ryan Opaz licensed for use under Creative Commons.)

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