Use clear, stackable containers so you can see what's inside at a glance, and keep an 'eat me first' zone at the front of a shelf. Cool food quickly and refrigerate within two hours. Most cooked leftovers are best eaten within 3–4 days. A simple rule: if you can't remember when you made it, it's time to toss it.
FridgeTreat soft herbs like cilantro and parsley like flowers: trim the stems and stand them in a jar with an inch of water, then loosely cover with a bag and refrigerate. Hardy herbs like rosemary and thyme keep best wrapped in a slightly damp paper towel inside a container. Change the water every few days and they'll stay vibrant for up to two weeks.
PantryNever store onions and potatoes together — onions release moisture and gases that make potatoes sprout faster. Keep both in a cool, dark, well-ventilated spot in a paper bag or basket, never sealed plastic. Avoid the fridge for potatoes: cold converts their starch to sugar and turns them gritty and sweet.
FreezerFreeze soups, sauces and stews flat in labeled zip bags — they stack like books and thaw in minutes. Always squeeze out air to prevent freezer burn, and write the contents and date with a marker. Portion into single servings so you only defrost what you need. Most cooked meals keep well for about 3 months.
Your list is empty. Add ingredients from any recipe.