Food storage
“Best by” isn’t the whole story.
A practical US guide to food dates, opened packages and the storage history that matters more than a quick glance at a label.
Category: Kitchen
Shopping well only pays off if the kitchen has a routine. These guides cover what happens between the grocery bag and the plate. Make leftovers a plan, not a mystery. gives the whole cycle: refrigerate within two hours, use shallow containers, label the cooking date, keep most cooked leftovers three to four days at 40°F or below, and reheat to 165°F. Freeze vegetables for the meals ahead. treats blanching vegetable by vegetable rather than as one universal dip. A school lunch that travels well and gets eaten. builds a lunch around the school rules and an insulated bag with two cold sources.
Shopping well only pays off if the kitchen has a routine. These guides cover what happens between the grocery bag and the plate. Make leftovers a plan, not a mystery. gives the whole cycle: refrigerate within two hours, use shallow containers, label the cooking date, keep most cooked leftovers three to four days at 40°F or below, and reheat to 165°F. Freeze vegetables for the meals ahead. treats blanching vegetable by vegetable rather than as one universal dip. A school lunch that travels well and gets eaten. builds a lunch around the school rules and an insulated bag with two cold sources.
Kitchen
A school lunch that travels well and gets eaten.
Build around familiar food, the school's rules and a realistic plan for keeping lunch cold.
Food storage
Make leftovers a plan, not a mystery.
A simple cooling, labeling and reheating routine that makes yesterday’s cooking useful today.
Food storage
Freeze vegetables for the meals ahead.
A vegetable-by-vegetable method beats the idea that everything needs the same quick dip in boiling water.
Recipes
Buying nori for sushi: the seaweed guide that starts with the roll.
Nori, kombu and wakame have different jobs. Choose the one your recipe actually needs.
Holiday recipes
Five Easter ideas with ready-made puff pastry.
Small, practical recipes for a spring table, with store-bought pastry doing the time-consuming work.
Butcher counter
Lamb and abbacchio: the Italian distinction, explained.
What the traditional name means and how to buy a suitable cut at an American butcher counter.
Holiday recipes
Plan an Italian Easter lunch your kitchen can handle.
A seasonal menu, one useful vegetable dish and a schedule that leaves room to enjoy the table.
Holiday recipes
Italian Easter desserts: choose one, make it well.
Colomba, pastiera and simple decorations, with a clearer plan for ingredients and storage.