From David Lebovitz:

3. Use shallots. Lots and lots of shallots.

In France, almost everyone uses shallots. But in America, you have to kneel down under the shelves at the produce aisle and fish out those little bags covered with red plastic netting to grab one.

Oh, the humiliation!

I never understood the sheer brilliance of shallots until now. They’re like oxygen to a cook; you can’t live without them once you’ve had your first taste. Finely-chopped and raw, they find their way into every vinaigrette I make. I also sauté zucchini or another favorite vegetable with them. Shallots are a must have and once you use them, you’ll find them irreplaceable in your kitchen./blockquote>

10 Easy Ways to Improve Your Cooking [DavidLebovitz.com via Ruhlman]