jandyle wrote:but nearly everything seems to come with the instruction "add various spices".

Really? That seems like an odd recipe instruction. I don't think I've ever come across it.

I'm assuming it means "herbs and spices". It's really hard to go wrong if you season simply and don't overdo it with 20 different kinds of spices that you aren't sure about. I'd tell her to pick one flavor that she likes and use it conservatively and learn how it works for her.

That being said, a few good seasoning rules for a new cook, off the top of my head:

--Chicken loves thyme.
--Pork and lamb love rosemary.
--Do as little as possible to good, fresh seafood.
--With quality ingredients, salt and pepper go a long way.
--A pinch of crushed red pepper and a little acid can really liven up a flavorless dish.

Another book I'd recommend is "How To Eat Supper" by Lynne Rosetto Kaspar. I've been listening to the podcast companion to this book and she shares some terrific, simple tips that are extremely versatile.

Best,
Michael

Another book I'd recommend is "How To Eat Supper" by Lynne Rosetto Kaspar. I've been listening to the podcast companion to this book and she shares some terrific, simple tips that are extremely versatile.

How did I not think to look for a podcast? She's very attached to her iPod, I'll have to point her towards some podcasts. I seem to remember epicurious has a really basic "how to" sort of video podcast I came across once.

What Spices To Use

At least it's a place to start, looks like the standard most basic cookbooks have - but, really, the best way to use a spice rack is with your nose. Ask her - does the smell of what you are cooking work with the smell of the seasoning you're thinking about?

Everybody needs one big, fat, look-up-everything cookbook. The best books of this genre contain spice charts with suggestions of what to match with what that can be helpful to new cooks learning their way around the world of flavorings.

My favorite is the New Doubleday Cookbook, but there are plenty of others.

The only real way to learn what spices go with what, though, is to cook and taste enough till you develop a palate -- it always remains a matter of personal taste.

For example, it became trendy to pair vanilla with seafood and flavor desserts with with hot chilies, but I rarely enjoy either of those combinations. I do like to use cinnamon in savory dishes, however, and I sometimes like black pepper with fruit.