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If you want to enjoy the simple, nutty flavor of bulgur, keep the seasoning simple. Pour 2tsp (9.9mL) of oil over the bulgur, or mix in 2tsp (9.9mL) of butter while the bulgur is still warm so it will melt. Sprinkle 1/2 tsp (2.5 g) of salt over the bulgur and stir everything well. Serve the bulgur as a side dish with chicken, fish, chili, or anything else you like.

summary: Add oil or butter and salt for a simple seasoning.

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Your mashed potatoes will have extra protein and vitamins that it normally lacks, making it a more nutritious side dish. This is great if you're cooking for someone with a dairy sensitivity! This unusual technique will create more of a coating for your noodles than a sauce, but you'll love the unique flavor and texture hummus adds to your dish. Try this with a cold pasta salad or as a base for a pesto dish with noodles. Instead of the mayo usually used in deviled eggs, scoop out the yolks from your boiled eggs and mix them with hummus. This is especially delicious with hummus that has avocado added. Top with a sprinkle of paprika. For a new way to toss your favorite greens, mix hummus into a mixture of olive oil, lemon or lime juice, paprika (or the Middle Eastern spice za'atar), and a little water. This is a great dressing for a salad made with dark greens, including kale, arugula, or baby spinach. Season with salt and pepper to taste. When you bake chicken or fish that has been coated in hummus, it develops a light, delicious crust. Fish topped with hummus is a traditional dish, but chicken is delicious when prepared this way as well. This is a great way to pack extra protein and fiber into your dish while making sure it's full of flavor.

summary: Replace the sour cream in mashed potatoes with hummus. Toss your pasta with hummus. Add hummus to your deviled eggs. Make salad dressing with hummus. Top fish or chicken with hummus.

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Regardless of the seasonings (or lack thereof) you choose to use for your flank steak, you will probably want to begin by scoring it, especially if you have a thick piece of meat. Scoring is a process in which shallow cuts are made into the surface of the steak to allow both heat and seasonings to penetrate deeper into the meat. To score your flank steak, place the flank steak on a cutting board, then use the tip of a sharp knife to make several shallow cuts into the surface of both sides of the steak in a diamond pattern. Try to make each cut about 14 inch (0.6cm) deep. If you can, cut against the grain of the meat. As we'll eventually learn, the general rule with flank steak is to always cut against the grain to reduce the meat's toughness. If cooked correctly, flank steak can taste great without any seasoning at all. However, proper seasonings give this dish a burst of zesty flavor that can make it absolutely irresistible. When it comes to seasoning your flank steak, generally, your two options will be to use a marinade or a dry rub. Marinading your steak means letting soak in a mix of flavorful liquid ingredients so that it absorbs its flavor, while a dry rub is exactly what it sounds like a mix of dry ingredients that you rub onto the outside of the steak. Both options can result in great flank steak. However, these seasoning methods aren't usually used together, so it's a wise idea to decide which method you're using before you start to cook. Note that sample marinade and dry rub recipes are listed above in the "Ingredients" section. If you're using a marinade, you will want to begin early so that your flank steak has enough time to soak before cooking. Generally, you'll want to let your meat marinate for at least 2-3 hours, though marinating for as long as overnight can give stronger flavors. Whether you're using a marinade or a dry rub, the basic process for preparing each is the same. Simply combine the ingredients in a single vessel and mix thoroughly until the ingredients are combined. When you've achieved a thorough mix, your seasonings are ready to be applied to your flank steak. If you're not interested in the pair of delicious marinade and dry rub recipes listed above, it's easy to make your own. For marinades, you'll want to start with an oil base (like olive oil or vegetable oil) and add your preferred seasonings, some of which should be acidic liquids (like citrus juice or vinegar) to cut the oil. To make a dry rub, simply combine dry or powdered ingredients that you like. A good mix of sweet, salty, savory, and spicy flavors is always a good bet. If you've chosen to add flavor to your steak with a marinade, begin by pouring the marinade in to a large zip-lock bag, then add the flank steak. Squeeze most of the air out of the bag, then seal it securely shut. Knead the bag to be sure the steak is completely coated in marinade. Leave the marinating steak in its bag in the refrigerator for at least 2-3 hours; some prefer to allow the meat to marinate overnight. Note, however, that the longer you allow your meat to marinate, the stronger it will taste. If you don't have any zip-lock bags handy, you can soak your meat in a bowl covered with plastic wrap, a tupperware container, or any other plastic container with a seal. On the other hand, if you're more interested in the tasty exterior crust that a dry rub provides, skip the marinade and apply your dry rub instead. Pour your dry rub into a large bowl and drop your flank steak in. Use your hands to toss your meat in the dry rub until it is completely covered. Be generous with your dry rub you want every surface of your flank steak to receive a thorough coating. When done, let the meat sit until it reaches room temperature, or, if you're not grilling immediately, place it on a platter in the refrigerator.
summary: Score your steak. Choose a marinade or dry rub for your steak. Mix your seasonings. If marinading, soak your steak. Alternatively, apply your dry rub.