1. Use reduced wines or fruit juices as the base for salad dressings; because the reductions are not very acidic, they don't require much oil for balance.
2. Cure large cuts of meat and whole birds in a fat-free salt-sugar mixture to keep the meat tender and juicy; I like to flavor my cure with tea. And I usually allow two days for the cure to really permeate the meat.
3. Serve meats with potent low-fat condiments such as pepper relish, onion jam and black-eyed pea salsa instead of buttery sauces.