Small Touches That Elevate A Meal To Restaurant Quality - Page 8
- By
Julia Austin
Source: Gen Corte / EyeEm / Getty
Use seasonal veggies
The best restaurants plan their menus around what’s in season now. That’s why you may not see too many tomatoes or zucchini or eggplant once fall and winter comes, as these are sun produce that thrives in the summer. During the fall, you’ll see more root vegetables like potatoes and parsnips and carrots. Follow the seasons, and you’ll have the tastiest produce. Shopping at the Farmer’s Market is an easy way to do this.
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