These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring); Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don't Let Neutral Ingredients Stand Alone); Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes); Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don't Boil, Your Eggs); Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing); Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavor) and more.