Ingredients :

• 2-4 petite steaks
• salt and pepper to taste
• garlic powder to taste
• 1 tablespoon olive oil
• 2-4 pounds baby potatoes, diced
• 2-6 tablespoons salted butter, soft enough to mash with a fork one tablespoon per steak, plus two tablespoons for the potatoes
• 2 teaspoons minced garlic
• 1 teaspoon dried Italian herb blend
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh parsley

Instructions :

Step 1. Preheat oven to 400 degrees. In a small bowl combine butter, garlic, and dried herbs and set aside. Season steaks generously with salt, pepper, and garlic powder on both sides.

Step 2. Place skillet over medium-high heat and drizzle with oil. Sear steaks for 2-3 minutes on each side until nice and browned. Transfer to a plate and set aside.

Step 3. Add potatoes to the skillet, season generously with salt, pepper, and garlic powder and saute 3-5 minutes until browned. Push potatoes to one side of the pan and return steaks to the other side of the pan.

Step 4. Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.

Step 5. Immediately after removing from oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and then topped with chopped thyme and parsley before serving.

Enjoy!!

In the heart of every home kitchen lies the secret to simple, comforting meals that bring joy and warmth to the dining table. Today, I want to share with you a delightful potato recipe that is not only easy to prepare but also incredibly satisfying. Whether you’re cooking for yourself, a loved one, or expecting company, this recipe is sure to impress with its simplicity and flavor.

Ingredients:

• 3 medium-sized potatoes
• 3 large eggs
• Salt and pepper to taste
• Optional: herbs like parsley or chives for garnish

Preparation:

Grate the Potatoes: Start by washing the potatoes thoroughly to remove any dirt. You don’t need to peel them; the skin adds a nice texture and is packed with nutrients. Grate the potatoes into a medium-sized bowl. If you find grating to be a bit of a chore, consider using a food processor with a grating attachment to make the job easier.

Drain the Potatoes: After grating, you might notice that the potatoes release a bit of water. It’s a good idea to drain this excess liquid to ensure your dish comes out perfectly. You can do this by wrapping the grated potatoes in a clean kitchen towel and squeezing gently.

Add the Eggs: Crack three eggs into the bowl with your grated potatoes. Mix everything together until well combined. This is the step where you can add a pinch of salt and pepper according to your taste. If you enjoy a hint of herbs, feel free to mix in some finely chopped parsley or chives.

Cooking: Heat a non-stick skillet over medium heat with a little oil or butter to prevent sticking. Once hot, spoon the potato and egg mixture into the skillet, forming small pancakes or one large one, depending on your preference. Cook until the bottom is golden brown and crispy, then flip to cook the other side. Each side should take about 3-4 minutes.

Serving: Once cooked, transfer your potato creation to a plate. This dish can be enjoyed on its own or with a side of your favorite vegetables. For an extra touch of flavor, consider adding a dollop of sour cream or applesauce on the side.

This recipe not only celebrates the humble potato but also showcases how a few simple ingredients can come together to create something truly delicious. It’s a testament to the beauty of home cooking, where simplicity meets flavor. So the next time you’re pondering what to make, remember this easy and delightful potato recipe. It’s sure to bring smiles to the table.

Supermarket shelves are full of different goods that can satisfy any taste, and we often buy foods that we don’t want to eat immediately. Alas, many of them go bad, and we have to throw them away. Luckily, there are simple and reliable methods that will keep your foods fresh for longer.

Keep cottage cheese or sour cream containers in the fridge upside down. This creates a vacuum effect that slows down the growth of bacteria.

To prevent flour bugs, put a piece of spearmint gum with the foil on it inside the bag.

It turned out that grandmothers of some of our employees had been using this method for decades.

To keep berries fresh longer, rinse them with a solution made from 2 tablespoons of vinegar and 3 cups of water

Frozen tomatoes can be used in sauces and soups. They can be stored for up to 6 months this way.

When we were writing this article, we decided to check this method. A couple of weeks later, the herbs were as fresh as when we first put them in the fridge.

To keep brown sugar soft and moist, use marshmallows. Just put a few pieces in the bag or container.

Once you’ve sliced an apple, put a rubber band around it to hold it together. It’ll keep the apple from turning brown.

This method is really convenient, we realized that when we were taking photos of it. But the effect is short-lived. The apple won’t stay fresh for a week, for sure.

If you want your avocado to ripen faster, put it in a bag with a banana. A banana gives off high levels of ethylene thanks to which avocados will ripen faster.

Wrap lettuce in a piece of aluminum foil. This way, it’ll stay fresh for 4 weeks.

We tested this method, and it proved to work. After 10 days, we took out the lettuce from the foil, and it was as fresh as before.

One of our employees shared her own life hack. To keep fresh the lemon that has been cut, dip it into salt and put it in the fridge.

1. Apples

Crunchy, sweet, or tart apples are at their best in fall! With hundreds of varieties and many regional favorites, you’ll find one to love. When choosing—either at the store or you-pick orchard—look for solid apples with no mushy spots, bruises, or holes. Store in perforated plastic bags (poke holes every 6 inches on both sides of the bag), which allows air movement while retaining moisture.

Stores for: 1 to 3 months, depending on the variety

Best for: Pies, sauces, or sautéed for breakfast or served with pork dishes

2. Arugula

This spicy green loves cool weather, so it’s plentiful in the fall. You can even try growing it yourself because it matures quickly, typically in less than a month. Choose bright green, dry arugula with no sliminess. Store it loosely packed in a perforated plastic bag. In a sealed bag, too much moisture will build up and cause mushiness.

Stores for: About a week

Best for: Salads alone or with other mixed greens, pizza toppings, or pasta dishes

3. Beets

No more canned beats! If you’ve never roasted fresh, you’re missing out on their earthy sweetness. Look for solid beets with healthy tops, which also are edible. Store in the fridge (but you can cut off tops to extend storage life).

Stores for: A few weeks

Best for: Roasting with olive oil and topping salads, or eaten warm or cold as a side

4. Broccoli

Look for firm heads with no yellow or open florets. Store unwashed heads in the fridge in a perforated plastic bag.

Stores for: About a week

Best for: Raw for snacks, steamed or sautéed as a side

5. Brussels Sprouts

Brussels sprouts are sweeter when harvested after a frost, so buy local, when possible. Pick firm and solid heads. Refrigerate in perforated plastic bags.

Stores for: 3 to 5 weeks

Best for: Steamed or roasted with olive oil and drizzled with maple syrup

6. Buttercup Squash

Buttercup, not to be confused with the better-known butternut variety (see below), are a type of winter squash. Winter squash has hard outer rinds, so they can be stored for months. Buttercup may be a little more difficult to find, but it’s worth the search. It’s a turban-shaped squash with a buttery-sweet, creamy texture. Pick smooth, solid squashes with no nicks. Store in a cool, dry place, such as a basement or pantry.

Stores for: A few months

Best for: Bake, puree, and add olive oil and romano cheese for a creamy pasta sauce

7. Butternut Squash

Butternuts are another type of winter squash, and they’re readily available everywhere. Choose butternuts that are heavy and not bruised or dented. Store at room temperature or in a cool, dry place.

Stores for: 3 to 6 months

Best for: Roasted alone and drizzled with maple syrup or added to soups and stews

8. Cabbage

Pick heavy, firm heads with no squishiness. There are many different varieties, but they store the same: Leave a few outer leaves in place to prevent drying, and store them in your crisper drawer; a plastic bag isn’t necessary.

Stores for: 3 to 4 months

Best for: Slaws, sautéed, or oven-roasted or made into sauerkraut

9. Cauliflower

Cauliflower comes in so many pretty colors! Choose firm, smooth heads with no black spots. Keep a few leaves in place to hold the head together. Wrap it in a damp cloth or paper towel to boost humidity, which prevents browning.

Stores for: 3 weeks

Best for: Fresh for snacks, or steamed, stir-fried, or mashed and substituted for potatoes

10. Cranberries

These jewels are at their peak in fall when they’re harvested from bogs. Choose hard berries with no visible brown spots. Store cranberries in perforated plastic bags in the fridge.

Stores for: 1 to 2 months in the fridge, but freeze well whole for up to a year

Best for: Sauces, baked goods, or as a side to pork and poultry dishes

11. Dumpling Squash

Instead of the same-old, same-old acorn squash, try these multi-colored winter squashes with a squat little shape. They’re pretty and edible, and frankly, a lot sweeter than acorn squash. Choose solid squashes and store in a cool, dry place.

Stores for: 1 to 2 months

Best for: Baked whole, grilled, steamed or stuffed

12. Eggplant

These pretty vegetables come purple and white in a variety of shapes and sizes. Choose firm, bright eggplants with no soft spots. Store in the fridge but use within a few days; after that, they’ll develop surface pitting and brown spots (you can use them; just cut off the bad spots). Or store for a few days at room temperature in perforated plastic bags.

Stores for: A few days

Best for: Roasted with garlic and tossed with olive oil over pasta or make caponata

13. Kale

Kale loves cool weather, so you’ll find many different varieties available in autumn. If you’re not a fan of the curly types, which take forever to cook, opt for heirloom varieties such as Red Russian or Dwarf Siberian, which have tender leaves. Baby kale also is a good option. Store in perforated plastic bags in the fridge.

Stores for: A few weeks

Best for: Salads, sautéed as a side dish or in frittatas, or oven-roasted to make kale chips

14. Leeks

Look for solid leeks with bright green leaves and no sliminess. Trim off the leaves and roots, then wash and store in a plastic bag in the fridge.

Stores for: 2 to 3 months

Best for: A substitute for onions

15. Parsnips

These lesser-known root vegetables are at their peak after a frost. Select firm parsnips that aren’t dried out. Remove the tops and wash, then store in the fridge (with or without a plastic bag). Like carrots, they become sweeter with cold storage when starches are converted to sugars.

Stores for: About a month

Best for: Mashed or roasted or chunked in stews

16. Pears

Don’t worry if the pears you’re buying seem too hard: Unlike some other fruits, pears mature on the tree, then ripen after harvest. Look for those without any nicks. Wrap individual fruit in paper or perforated plastic bags in the fridge.

Stores for: A few weeks

Best for: Snacks, sauces, baked goods, and salads

17. Pumpkins

Pumpkin’s not just for pies! This nutritious winter squash can be used in dishes that go way beyond dessert. Choose pumpkins with no holes or smooshy spots. Store in cool, dry condition.

Stores for: 2 to 6 months, depending on the variety

Best for: Roasted as a side, added to stews and pureed for baked goods or to top yogurt and oatmeal

18. Rutabaga

Another lesser-known root vegetable, rutabagas are sweeter after a frost, so buy locally after cool weather sets in. Look for solid rutabagas with no visible damage. Store in a cool dark place.

Stores for: 4 to 6 months

Best for: Boiled and mashed like potatoes, or roasted in brown butter

19. Shallots

Shallots have a sweeter flavor than most onions. Look for firm, solid shallots, and store at room temperature away from light.

Stores for: 1 to 2 months

Best for: A mild, sweet substitute for onions

20. Spinach

Spinach likes cool weather, so it’s easy to find locally in the fall. Or grow it yourself! Baby spinach is ready in less than 30 days. Choose bright green, fresh-looking leaves. Store in perforated plastic bags in the fridge.

Stores for: 7 to 10 days

Best for: Salads, frittatas, and quiches, or sautéed as a side

Ethylene-producing foods

Ethylene may sound scary, but don’t worry, it’s completely natural. It’s a gas that helps to ripen fruit or vegetables into that perfect, juicy produce that we all know and love. Here are some of the more common ethylene producers.

1. Apples

Apples are probably one of the most common ethylene producers, so keep them far away from your other produce! However, what’s interesting about apples is how ethylene affects it based on how long the apple was harvested. If the apple was picked before reaching a peak in harvest, the ethylene may cause the apple to scald, which makes the skin turn brown. Apples last three weeks in the pantry, 4 to 6 weeks in the refrigerator, or 8 months in the freezer. So if you buy some apples, it may be best to store them in a bowl in the center of your table, all by themselves. It’s safer that way!

2. Avocados

Avocados don’t ripen on the tree, which is why picking the perfect avocado is quite a difficult ordeal. Ethylene production happens after the avocado is plucked from the tree, and will increase as the avocado continues to ripen. An avocado is ripe when it feels tender and the skin color has darkened. They usually only last 3 or 4 days in the refrigerator.

3. Bananas

The ethylene in the banana is released from the stem, so you can keep bananas fresh by wrapping the stems with plastic wrap. Because ethylene production happens quickly, it’s important for bananas to have little exposure to carbon dioxide in order to delay ethylene from releasing. In order to keep bananas from ripening during transport, special boxes or ripening rooms are used. Once bananas hit your preference in ripeness, they will last 3 days in the refrigerator. Bananas also last 2 to 3 months in the freezer.

4. Honey Dew

Surprisingly, some melons (like honeydew) actually produce ethylene, unlike other melons (like cantaloupe) who are sensitive to it. Honeydew will ripen slower pre-cut, but ethylene production increases once it is cut. It seems shocking that these two fruits are usually served together, right?

Melons can be ripe in the pantry for seven days. You’ll know if it’s ripe if the fruit is tender. Melons will last 2 weeks in the refrigerator, but if you open up the melon, it will only last 2 to 4 days. It can stay frozen for 1 month.

5. Mangos

While ethylene production for mango is smaller compared to other fruits, it will still ripen from the gas. Mangos can stay in the pantry for 3 to 5 days, or up to 1 week in the refrigerator. You can store them in the freezer for 6 to 8 months.

6. Pears

Similar to mangos, pears will ripen faster when exposed to warmer temperatures, but at a much faster pace. If you want the ripening of a pear to extend for a longer period of time, putting the pear in a colder environment will reduce ethylene production. Pears can last 1 to 2 days once they are ripe in the pantry. They’ll last 3 to 5 days in the refrigerator, or 2 months in the freezer.

7. Peaches and Plums

The ethylene production for these two fruits is very similar. When a peach or a plum is unripe, the ethylene production is very small. However, as the fruits continue to get ripe, ethylene production spikes. Peaches and plums have the same shelf life as a pear: 1 to 2 days once ripe in the pantry, 3 to 5 days in the fridge, or 2 months in the freezer. So if you’re looking to ripen a peach for one of these peach recipes, leaving it out for a day or two may be the fastest way to get it ripe. Just don’t store it near anything else!

8. Potatoes

Compared to other ethylene producers, potatoes (both regular and sweet) release a very small amount of ethylene. The ethylene rate will increase if the potatoes are chilled, wounded, or start to decay. Potatoes have a pretty long shelf life. They can last in the pantry for 1 to 2 months, which is actually longer than their 1-to-2-week shelf life in the refrigerator. It’s actually recommended to store potatoes in a pantry at room temperature. You can freeze potatoes for 10 to 12 months, but only if they are already cooked.

9. Strawberries

Unlike other ethylene producers, which tend to ripen once off the tree, strawberries are typically picked when they are fully ripened. Storing them outside of the refrigerator wouldn’t be best practice for proper strawberry storage. Instead, remove the strawberries from ethylene producers and place them in the refrigerator where ethylene production is stifled. Nevertheless, it may still be wise to keep them away from ethylene-sensitive items. Strawberries will last 2 to 3 days in the refrigerator and up to 8 to 12 months in the freezer.

10. Tomatoes

Because ethylene production for tomatoes happens at a moderate rate, tomatoes can be stored in the pantry up to 7 days once they are ripe. However, because exposure to ethylene can affect numerous vegetables negatively, it’s highly recommended to store tomatoes like other ethylene-producing “fruits”—in a basket by themselves. Surprisingly enough, the USDA doesn’t recommend storing them in the refrigerator because it may affect the flavor, so don’t even bother putting them in the refrigerator door with those other vegetables. If you want them to last, tomatoes can be in the freezer for 2 months.

Ethylene-sensitive foods

While some ethylene-sensitive crops can also produce a very small amount of ethylene during ripening, it isn’t significant enough to make a difference for that plant. That’s why it’s important to keep ethylene-sensitive foods away from ethylene producers; it will ripen them quicker. Here’s what to keep away from the fruit bowl.

1. Asparagus

Ethylene accelerates the lignification of asparagus, also known as “toughening” of the asparagus spears, and will even cause the vegetable to yellow. Asparagus should always be stored in the refrigerator and will last 3 to 4 days. They’ll last a much longer time in the freezer (up to 5 months).

2. Broccoli

When exposing broccoli to ethylene producers, the shelf life is reduced by 50 percent. The broccoli florets will start to yellow. When stored separately, broccoli only lasts 3 to 5 days in the refrigerator, so if near an ethylene producer, that’s a very short shelf life for this vegetable! However, broccoli lasts up to 10 to 12 months in the freezer, so freezing may be your best bet for keeping this vegetable fresh.

3. Brussels Sprouts

While Brussels sprouts can produce a small percentage of ethylene compared to other green or leafy vegetables, it is more sensitive to ethylene than anything. When exposed, Brussels sprouts will start to yellow and some of the leaves will detach. Stored separately, Brussels sprouts have a similar shelf life to broccoli: 3 to 5 days in the refrigerator, and 10 to 12 months in the freezer.

4. Carrots

When exposed to ethylene, carrots will start to develop a bitter flavor. While carrots will last up to 2 to 3 weeks in the refrigerator, when exposed to ethylene, the bitter flavor will set in after two weeks. If you would rather freeze, carrots last 10 to 12 months in the freezer.

5. Cauliflower

Similar to broccoli, cauliflower is highly sensitive to ethylene. The vegetable will start to yellow and the leaves will detach themselves from the stalks, so it’s highly recommended to store away from ethylene producers like apples, melons, and tomatoes. Cauliflower and broccoli have a similar shelf life with just 3 to 5 days in the fridge, and 10 to 12 months in the freezer.

6. Cucumbers

Most gourd vegetables tend to be sensitive to ethylene, including cucumbers. Cucumbers will experience an accelerated yellowing and decay when exposed to ethylene, especially around bananas, melons, or tomatoes. Cucumbers will last 4 to 6 days in the refrigerator, but the USDA does not recommend freezing cucumber. So you better eat up that cucumber quickly!

7. Herbs

Some fresh herbs are more sensitive to ethylene compared to others. Marjoram, mint, parsley, and oregano are very sensitive to ethylene. Others such as sage, thyme, basil, and rosemary aren’t affected as much. When exposed, herbs will start to yellow, experience epinasty (when the stem curves), and leaves will start to fall the stem. In the fridge, herbs will last 7 to 10 days. They can last 1 to 2 months in the freezer.

8. Lettuce and leafy greens

Although some types of leafy greens can last longer than others, most are highly ethylene-sensitive. Romaine and spinach will discolor in certain spots, and even experience some spotting. So if you plan on making a salad with leafy greens that mix with an ethylene producer (like apples or tomatoes), it may be wise to make the salad fresh and consume day-of for the best quality. In terms of proper storage, lettuce will range based on type. Spinach can last 3 to 7 days in the fridge; Iceberg and Romaine can last up to 1 to 2 weeks; Any bagged lettuce—such as leafy greens, spinach, or mixes—will last 3 to 5 days after opening.

9. Onion

Onions have a long shelf life similar to potatoes, which is why people tend to store these together. However, because potatoes do produce a small amount of ethylene, onions will start to sprout and even grow decay-causing fungi. When stored separately, onions last 1 month in the pantry, 2 months in the refrigerator, and 10 to 12 months in the freezer. Because these have a longer shelf life in the refrigerator compared to the potato, it may be best to store your onions there—far away from your taters!

10. Pumpkins & squash

Pumpkins may look tough on the outside, but they’re very ethylene-sensitive on the inside! Pumpkins, as well as all types of squash (summer and winter), will ripen quickly when around an ethylene-producing crop. Pumpkins last 2 to 3 months in the pantry, or 3 to 5 months in the refrigerator. Summer squash lasts 1 to 5 days in the pantry, 4 to 5 days in the refrigerator, or 10 to 12 months in the freezer. Winter squash will last longer at 2 to 6 weeks in the pantry, 1 to 3 months in the fridge, and 10 to 12 months in the freezer.

1. First In, First Out

When it comes to minimizing food waste, you can learn a lot from professionals. Restaurants organize ingredients on a system of “first in, first out” or FIFO, which just means organizing your food so you always use older things before newer things. Restaurants might label and date their ingredients, but you probably don’t need to do that at home (though it helps). Just make sure when you’re putting things away that you leave the old food front and center, and tuck the new stuff in behind. Whether it’s your fridge, freezer or pantry, that usually does the trick.

2. Think in Terms of “Planned-Overs”

Planning a holiday means, among other things, thinking about what you’ll do with the leftovers. That’s a skill you should be practicing all year long, so uneaten portions don’t linger sadly in your fridge. It’s surprisingly simple, once you get into the swing of it, and — because you’ll already have a plan — takes away that “I dunno, what do you want?” moment each evening. Meat-and-potatoes meals can become pot pies or casserole ingredients, or a few days’ accumulated vegetables and proteins can go into soups or frittatas or fried rice. After a few weeks, it’ll become a natural mental habit.

3. Make Broth or Stock

Broths and stocks are a versatile way to use up sad, forgotten vegetables, half-bunches of herbs, and the bones and trimmings from meat and poultry. It’s pretty simple: Drop them in a pot, simmer for a couple of hours, and then strain the result. Skim fat from the broth once it’s been cooled in the fridge, then use it immediately in soups or sauces, or else package it for the freezer. One- and two-cup portions make sense for most cooks, and you can also freeze some in ice cube trays. Use the broth to simmer meats and vegetables, or as part of the liquid when you’re cooking rice. You’ll add flavor and nutrition with minimal effort.

4. Freeze Extra Herbs

Herbs add bright, fresh flavor to a lot of recipes, but they’re also chronic waste producers. Why? Because they’re sold in large bunches, but most recipes only call for a tablespoon or two. Some, like oregano and rosemary, dry well, but most do not. Your best bet when you find yourself in this position is to freeze them instead for long-term use. “Buzz” the herbs individually in a blender or food processor, or mince them finely by hand, and then blend or stir in enough oil to coat them. Packed into airtight bags, with the oil to protect them, they’ll retain their fresh flavors for months.

5. It’s Not an “Expiration” Date

One of the biggest reasons people throw out perfectly good food is that it has “expired.” Those “best before,” “sell by” and “use by” dates are there for your guidance and convenience, but they don’t mean the food is automatically unsafe after that date. They just indicate the producer’s estimate of how long they’ll be at their very best. As long as you’ve kept your foods cold and properly stored, the USDA says they’re usually fine after those dates. In the case of shelf-stable pantry foods, they can last for years.

6. Schedule Regular “Fridge Diving” Days

It’s always discouraging to find a container of moldy leftovers in the back of your fridge or a pool of mushy “compost” at the bottom of your crisper drawer. You can avoid those unhappy surprises and reduce your food waste by scheduling one or two “fridge diving” days each week. Once each week is often enough to catch most ingredients before they go bad, and give you a chance to use them up. Most leftovers are good for 3 to 4 days in the fridge, so revisit those twice a week. It helps if leftovers have a designated spot in the fridge, where they’re easy to find.

7. Schedule Regular “Fridge Diving” Days

It’s always discouraging to find a container of moldy leftovers in the back of your fridge or a pool of mushy “compost” at the bottom of your crisper drawer. You can avoid those unhappy surprises and reduce your food waste by scheduling one or two “fridge diving” days each week. Once each week is often enough to catch most ingredients before they go bad, and give you a chance to use them up. Most leftovers are good for 3 to 4 days in the fridge, so revisit those twice a week. It helps if leftovers have a designated spot in the fridge, where they’re easy to find.

8. Learn to Store Foods Properly

One more pro-tip: Foods have different storage requirements, and learning what they are can help you maximize the storage life of your perishables. Some do best in the fridge and others on the counter; some need it dry while others appreciate the humid environment of a crisper drawer. You can find charts online from government or extension sources to help you navigate your foods’ needs, or use the FDA’s FoodKeeper app. It’s also useful to know how best to arrange things in your fridge for food safety, so you don’t accidentally cross-contaminate vulnerable foods.

9. Confirm Your Fridge’s Temperature

Whether your fridge has a digital high-tech temperature setting or an old-school dial, its whole purpose is to keep your foods at a safe temperature of no more than 40 degrees Fahrenheit. For the most part, they do that job reliably, but it’s smart to monitor your fridge temperature anyway (restaurants are required to do this, by law). Pick up a few inexpensive thermometers and put them in various places in your fridge — high and low, front and back — and then check periodically to make sure they’re all in that 32- to 40- degree range, and ideally between 34 and 38 degrees. If not, adjust the settings or rearrange your foods to improve airflow. You’ll find your food “magically” starts lasting longer.

10. Start Composting Food Waste

Waste reduction with non-food items is summarized as “reduce, reuse and recycle.” For food, composting is how we can recycle. If you live in an area with municipal composting, buy (or request, sometimes they’re provided) a small in-kitchen collector bin and start using that for your trim, peels, and produce scraps. Some programs also accept animal-based waste such as bones, fat, dairy, and eggs, but others don’t (just ask). If you have a house and a garden, you’ll have the option of composting your own kitchen and yard waste to make a high-value amendment for your own soil. That in turn can help you grow more of your own food, which is the best way of all to reduce food waste.

Give your kitchen a fresh start by rebooting your pantry. Purging old food and getting rid of items you either don’t need or no longer want will help make the coming year less chaotic and maybe even a little bit healthier.

Old Spices

Dried herbs and spices don’t go bad like other shelf-stable foods, but their flavor doesn’t last forever. As a general rule, whole spices (think cinnamon sticks or nutmeg) can last for three to five years, while ground spices and dried leafy herbs lose their savor after one to three years. If a toothsome meal is a high priority, remove old spices from your kitchen once a year, and when you buy new spices, consider marking the date of purchase on the bottom of the jar to make it easier to figure out what to jettison in your next pantry purge.

Open Bags of Flour and Sugar

Bags of flour and sugar left open in the pantry will become stale quickly. Even less appetizing, if you’re especially unlucky, your unsealed dry goods will get contaminated by pantry moths, rice weevils, or other creepy-crawlies. Purge any partial bags of grains and sweeteners that have not been properly sealed. Moving forward, consider storing these staples in canisters with an airtight seal to keep bugs out and keep ingredients fresh.

Purchasing “Mistakes”

When you saw it on special in the grocery aisle, that jar of pumpkin-flavored pasta sauce seemed like a great idea. But once you got it home, you just couldn’t summon up the courage to turn it into a meal. Here’s the deal: If you haven’t used it in six months, you probably never will. Give your ill-advised buy to an epicurean neighbor with more adventurous tastes, and move on.

Stale Snacks

Inevitably, the back of the snack shelf accumulates bags that each have a handful of corn chips or pretzels left in them. If you have no idea how long they’ve been there, don’t give them a second thought—throw them out. No one wants to eat stale chips anyway.

Damaged Equipment

You have a great saucepot for gravy, but the handle came loose and the pot’s been sitting on the pantry shelf waiting to be repaired for a year. Either fix it or forget it. And while you’re at it, let go of all your scratched Teflon pans.

Mismatched Plastic Containers

There’s nothing more frustrating than ladling leftover soup into a plastic container only to discover you have no cover for it. Go through all of your plastic storage containers to make sure you have matching lids for each piece. If you find any orphaned tops or bottoms, throw them away to save yourself the frustration.

Duplicates

While plastic storage lids always seem to go missing, other kitchen accessories seem to magically reproduce. If you’ve somehow ended up with two of something you need only one of—like a springform pan—get rid of it. Gift the extra to a friend, or take it to the thrift store.

Tiny Amounts of Leftover Staples

A bag with two tablespoons of lentils is of no use to anyone. Unless it’s a staple that you use frequently, toss or compost leftover dry goods that aren’t sufficient to make a full recipe. If the item in question is a staple, transfer the contents to a glass storage jar, then refill it whenever you stock up.

Expired Food

It’s not uncommon for a can of beans or box of pasta to sit on the shelf, forgotten, until its expiration date has passed. While it’s a shame to waste food, it’s truly foolish to risk illness. Check the dates on all your food and toss whatever is too old to consume safely. Then, take a tip from grocery store stockers: When you purchase new canned or dry goods, put them behind what you already have on the shelf so you’ll grab the oldest items first.

But a word of caution. What you eat can have a profound effect on the body in general, not just energy levels and the quality of sleep. Often, moderation is the key. In hopes of a good night’s sleep, don’t start binging on foods that could do more harm than good if you eat them in excess.

1. Almonds

Almonds are incredibly good for you. Regardless of the quality of your sleep, you should try to incorporate about a handful of them into your diet every day. The benefits far outweigh any concerns about their fat content.

And let me point out that I’m talking about raw almonds. Not almonds that have been roasted in salt and a variety of other coatings.

There are several nutrients necessary to healthy bodies that almonds are rich in, and these include magnesium, calcium, phosphorus, and vitamin E. Not to mention dietary fiber.

But since we’re talking about sleep quality, the ingredient we’re most interested in here is melatonin.

Melatonin is a hormone that helps regulate our wake and sleep cycle. However, both magnesium and calcium, which I mentioned above, also play a part in helping us sleep since they help to promote muscle relaxation and ultimately sleep. If you’ve ever tried to sleep when you’re tense, you know it’s not going to happen.

But remember, moderation is necessary. So try a handful, about 22 almonds, before going to bed. See if it helps.

2. Turkey

Have you heard of the turkey coma? That need for a nap after Thanksgiving dinner?

There is just cause for that.

While poultry is a great choice for protein and a variety of other minerals and vitamins, it also has the amino acid tryptophan that increases the production of melatonin. It is the hormone that helps regulate our wake and sleep cycles.

A combination of protein and melatonin is thought to promote that drowsy feeling many get after eating a big turkey dinner.

So why fight it? Why not find a comfy spot and curl up for a nap?

3. Chamomile Tea

This is a favorite of mine.

Let’s talk about some of its general health benefits first. And there are quite a few.

Studies have shown that this tea has the ability to boost your immune system, brighten up your skin, and reduce anxiety. That last one works in conjunction with its ability to work as an effective sleep aid.

Chamomile contains an antioxidant called apigenin that helps promote sleep by binding with receptors in your brain.

Try drinking a cup before bed and see if it promotes some drowsiness for you.

4. Kiwi

You already know fruit is good for you. Are you getting in your required servings a day?

If you are sleep-deprived, why not incorporate kiwi into your late-night snack. It’s healthy and it may help you sleep better.

One study was done on those who ate kiwi before bed found they went to sleep 42% faster and had a 5% chance of sleeping right through the night. They also increased their sleep time by 13%.

Those are impressive numbers, so I would say kiwi is worth the chance. And even if it doesn’t work for you, you still have the bonus of its anti-inflammatory properties.

5. Tart Cherry Juice

If you’re going to drink juice, make it tart cherry juice. It’s probably one of the healthiest you can drink—but it is pretty expensive.

Tart cherries are packed with antioxidants, particularly anthocyanins and flavanols. An 8-ounce glass provides a significant amount of our daily recommended potassium intake. And if you suffer from inflammation, it will probably help you.

Last, but certainly not least, this juice has been studied for its effectiveness in reducing insomnia and promoting sleep. This is thanks to its high concentration of melatonin. In one study, adult insomniacs drank an 8-ounce glass of juice twice a day for 2 weeks. This resulted in the participants getter better sleep and on average, sleeping for 84 minutes longer per night.

6. Fatty fish

I’m sure you’ve heard how healthy some fish are. Salmon, tuna, mackerel, and trout are all said to be packed with health benefits thanks to their vitamin D and omega-3 fatty acids.

What you may not know is that when omega-3s are combined with vitamin D their potential to improve sleep arises thanks to the production of serotonin. This is a hormone that helps to stabilize our moods and enhance sleep.

Who’s up for eating some fish right before bed?

7. Walnuts

Nuts make it onto our list again.

A lot of people don’t or won’t eat nuts because they are afraid of the fat content. The fact is, as long as you’re not eating too many of them, the health benefits far outweigh these concerns.

For example, walnuts are packed with more than 19 different vitamins and minerals. And they help to add necessary dietary fiber.

As far as working as a sleep aid goes, there is research that claims to eat them will improve your sleep quality since they’re another food high in melatonin.

It’s the good fats—omega-3 and linoleic fatty acids—in walnuts that the body converts into DHA, which is said to increase serotonin production.

8. Passionflower tea

Feeling anxious? Frankly, who isn’t dealing with some level of anxiety these days?

This is where passionflower tea comes in. It’s rich in antioxidants, particularly apigenin which is said to produce a calming effect as it binds to receptors in the brain.

Add to that, it is also said to increase gamma-aminobutyric acid (GABA), a brain chemical that counterbalances glutamate, a brain chemical that induces stress.

Drink a cup of this before bed and there’s a good chance you’ll have a better night’s sleep.

9. White rice

Some research suggests eating foods that are high on the glycemic index (GI) at least an hour before bed can help you sleep better. The flip side is that high GI foods also spike your blood sugar levels, so this might not be for everyone.

But not all high GI foods seem to have the same impact as white rice. One study done on over 1,800 people who ate rice, bread, or noodles during the day reported that those who ate rice slept better and longer.

1. Nuts

Because of their high oil content, nuts can go rancid very quickly. In fact, after just two weeks at room temperature, the oils in many types of nuts can start to go bad, but if you freeze them it will slow their decline.

Place what you’re going to use immediately in the refrigerator as repeatedly opening and closing a bag in the freezer introduces moisture and the potential for contamination.

Store the rest in the freezer by wrapping them well in plastic, and then placing in a resealable freezer bag.

2. Herbs

You don’t want to place herbs directly into your freezer as they’ll become limp and lose some of their flavors, but there is a way to freeze them properly so that doesn’t happen.

The trick is to use olive oil. Simply chop up fresh herbs like sage, oregano, thyme, or rosemary and pack them into your ice cube trays about halfway full.

Cover them with extra-virgin olive oil, leaving a little bit of room at the top for expansion.

Wrap in plastic wrap and then freeze the ice trays overnight.

Afterward, remove the cubes from the trays and store them in the freezer in resealable freezer bags.

When you’re ready to use them, you can simply drop them directly into a soup, stew or frying pan.

3. Overripe bananas

If your bananas have gotten overripe, don’t despair. They’re great to use in all sorts of recipes, like banana bread, and are especially good for smoothies.

In fact, the riper the banana, the sweeter tasting that smoothie will be.

Just use a knife to slice the peel down one side, and then pop the banana out. Don’t freeze your bananas with the skins on as it’s way too difficult to peel them later when they become hard as a rock in the freezer.

You can wrap them up in plastic wrap or place them in resealable bags by squeezing out as much air as possible and organizing them in a way that they don’t stick together.

If you want to use them for smoothies, just take them straight from the freezer and blend them up.

For use in baking things like banana bread, defrost them overnight in the fridge first, or thaw them for about an hour at room temperature.

4. Raw eggs

So, you were lucky to score a few dozen local eggs, but it’s not anywhere near Easter and there’s no way you can use them all before they go bad.

If you try to freeze eggs in their shells, the liquid will expand, which causes the shell to crack and create an incredibly yucky mess in your freezer.

Instead, crack them into a bowl first, and then blend in just a pinch of salt, being careful not to whip too much air in as the yolks will clump when thawed if you do.

Store them in an amount you normally use at one time in individual resealable bags – they’ll be good for up to a year.

5. Corn on the cob

Ever dreamed of enjoying the sweet taste of corn on the cob in the middle of a gloomy winter?

Plan it outright, and you can do just that.

Fresh-picked corn, from a local farm or farmers’ market, can last as long as a year when it’s frozen the right way, husk and all.

If you get it fresh, just place it immediately into freezer bags with the husk and silk intact, and when you defrost, it will be wonderfully succulent and fresh.

If you buy it from a traditional supermarket, you’ll need to husk and blanch it first in order to prevent enzymes from forming to result in a loss of color and flavor.

Blanch small ears of corn for 7 minutes, medium-size ears for 9 and large ears for 11 minutes.

6. Garlic

They say you can never have too much garlic, and we agree. Not only does it add lots of flavor to a dish, but it offers a multitude of health benefits.

And, garlic is incredibly easy to freeze.

You can chop up the cloves and stick them in the freezer, or freeze the whole bulb.

The important thing is to select the highest quality, organic garlic, as it will have the best flavor after freezing.

Be sure that there are no mold or green shoots coming out, and that it’s well-dried and firm, not sticky or wet – if it is, use that garlic as soon as you can as it won’t freeze.

If you want to chop or mince it up before freezing, allow it to sit for about 10 minutes first to release the compound known as allicin, which is responsible for garlic’s health benefits.

It can be stored safely for several months in a plastic or glass freezer container.

7. Grapes

Frozen grapes make one of the best healthy snacks ever. They’re crunchy and fabulously sweet at the same time, and they’re one of the easiest foods to prepare.

All you have to do is wash them, dry them, and then spread them out on a baking sheet.

Place the sheet into your freezer for three or four hours, and then either store them in resealable plastic bags to enjoy later or eat them immediately.

Pop a few into a glass of white wine to chill it instead of using ice which can melt into your wine and ruin the taste.

8. Fruits

Freezing citrus fruits like lemons, oranges and limes will keep them fresh and makes them convenient to use in recipes and drinks later.

They’re not only tasty, but they also contain a high amount of nutrients, like folate, vitamin C, and antioxidants that can protect your body’s cells from free radical damage.

Just don’t freeze them whole or they’ll get mushy.

Instead, slice them up thinly and place wax paper between each layer of slices, and then place them into the freezer.

Be sure to wash your fruit well first, cutting away any areas of broken skin that can contain microorganisms, leading to food-borne illness. You can also “wet pack” citrus fruits by putting them into a freezer-safe canning jar.

Fill the jar with water, leaving about one-and-a-half inches of space at the top to allow room for the fruit to expand as it freezes.

Crumple up a piece of wax paper and stuff it into the top of the jar to keep the fruit from floating to the top.

If you want to store the juice, first juice it using your hands or a juicer, and then pour the juice into ice cube trays and place them into the freezer. Once they’re frozen solid, take them out of the tray and place them in a freezer bag.

For zest of citrus, simply grate the rind, add several squeezes of juice, and freeze in an ice tray.

9. Cooked rice

The Japanese say frozen then reheated rice tastes the best – and many others swear by this too after testing out various storage methods.

You may have tried refrigerating rice before and noticed that the texture becomes hard and dry. Oftentimes, storing leftover rice in the fridge even for a day makes it pretty much inedible.

But the freezer method is different. Pack up that fresh-cooked, moist rice in an airtight container or resealable plastic bag, and then immediately close it up tightly.

When you reheat the frozen rice, either by pouring it into a bowl and microwaving for a minute or heated up with a liquid on your stovetop, it will be fresh, moist, and delicious just like fresh-cooked rice.

10. Onion

Like garlic, onions are amazing when it comes to adding flavor and benefiting your health.

You can make it easier to use them liberally in all sorts of dishes by preparing them ahead of time.

Peel and chop them, and then place them in plastic freezer bags and store them in your freezer until you’re ready to use.

You don’t even have to thaw them out first, just toss them right into your marinara sauce, soup, stew, or what have you, right out of the freezer.

So, next time you’re cooking and accidentally screw up the recipe, embrace the failure and see where it takes you. If you read through these examples of accidental tastiness, you’ll see that history is on your side.

1. Chocolate Chip Cookies

Who invented it? Toll House Inn’s Ruth Wakefield When? 1930 What happened? Wakefield found she had ran out of baking chocolate one day, so she smashed up a bar of semisweet chocolate and added it to her batter. What resulted was a cookie studded with chunks of chocolate. Soon, her Massachusetts inn was known for its chocolate chip cookies.

2. Popsicles

Who invented it? (11 year old!) Frank Epperson When? 1905 What happened? Epperson left his soda-making equipment out on his porch. When he returned for it the next morning he discovered the stick he was using to stir the mixture had frozen upright in the liquid. In 1924, he applied for a patent for his new discovery, which he originally dubbed the “Epsicle.” Later on, he changed the name to the one we’re more familiar with today: popsicle.

3. Nachos

Who invented it? Ignacio “Nacho” Anaya When? 1943 What happened? Ignacio “Nacho” Anaya was a maître d’ at a restaurant called the Victory Club in Piedras Negras, Mexico. One day in 1943, a group of ten military wives crossed the border from Fort Duncan Army base. Unable to track down the chef and faced with ten hungry women, Anaya decided to improvise—he covered a plate of tostadas with grated cheese, passed it through a salamander (a broiling unit that heats food from above), and topped the whole thing off with jalapeños. One of the women dubbed the dish “Nacho’s especiale” (“Nacho’s special”), which was later shortened to just “nachos” when Anaya took the dish to El Moderno restaurant and finally opened his own place—Nacho’s Restaurant.

4. Worcestershire Sauce

Who invented it? Lord Marcus Sandy When? 1838 What happened? Upon returning to England, the formal Bengal colonial governor found himself craving his favorite Indian sauce and commissioned drugstore owners John Lea and William Perrins to recreate it based purely on his descriptions. The stench of the product they created proved to be far too offensive to sell in their store, so they stashed it in their basement for two years. This aging period improved the flavors vastly and the sauce became a hit with customers.

5. Beer

Who invented it? Mesopotamians When? About 10,00 years ago. What happened? When Mesopotamians began storing grains for bread, their storage spaces occasionally became damp, which caused the grains to ferment. This fermentation process resulted in the earliest beer. We should all raise a glass to that first Mesopotamian who was brave enough to sample the strange liquid.

6. The Sandwich

Who invented it? John Montagu, 4th Earl of Sandwich When? Sometime in the 1700s What happened? There is some debate about the invention of the sandwich. Some believe Motagu couldn’t leave a particularly intense gambling game, so he requested that meat be brought to him between two pieces of bread. Others believe that work kept him at his desk for many hours, necessitating a utensil-free meal. Either way, Montagu’s refusal to get up for a meal resulted in one of the greatest culinary advances in history.

7. Tofu

Who invented it? The Chinese When? Ancient China What happened? One origin story maintains that boiled, ground soybeans were accidentally mixed with impure seasalt contaning calcium and magnesium salts, causing the soybeans to gel. Yet another Chinese legend tells of a cook accidentally dropping nigari (a natural coagulant) into a pot of soybean milk, creating a curdling effect that produced tofu.

8. Brandy

Who invented it? Dutch vintners When? 17th century What happened? Vintners would boil their wine in order to reduce its volume for transport, then cut it with water on the other end. They didn’t realize that by transporting this concentrated mixture in wooden casks, the fortified wine would be transformed into something very different.

9. Potato Chips

Who invented it? Chef George Crum When? 1853 What happened? A customer at Saratoga Springs’ Moon Lake House sent batch after batch of fried potatoes back to the kitchen, complaining that they were not thin enough. Chef Crum was tired of the complaints, so he sliced the last batch of potatoes as thinly as he could, fried and salted them, and sent them out. The customer loved them and soon the word of these crunchy fried potatoes spread across the region.

10. Nashville Hot Chicken

Who invented it? Thornton Prince’s spurned lover When? 1930s What happened? Nashville’s spicy take on fried chicken is served throughout the city (and beyond) today, but its origins are at the famous Prince’s Hot Chicken Shack. Restaurant lore traces the recipe back to current owner Andre Jeffries’s great-uncle Thornton Prince, an infamous womanizer. When she thought he was creeping, one of his jealous lover’s fed him extra-spicy chicken out of vengeance—turned out, he liked it so much that he began cooking it at his restaurant.

11. Champagne

Who invented it? Unknown When? 1490s What happened? The bubbles in champagne were initially considered a serious problem for the Champagne region. Changes in climate starting during the 1490s caused temperatures to drop, creating a shorter growing season. The effect on fermentation was disastrous. The yeast that converted sugars to alcohol in grape juice would stop working too early and lay dormant until the following spring. When the weather warmed back up, the yeast would start a second fermentation, producing carbon dioxide in the juice. This secondary fermentation caused stoppers to push out and bottles to explode. But once these bubbles were harnessed, the results were miraculous.

12. Kellogg’s Cereal

Who invented it? Will Kellogg When? Early 1900s What happened? While working in a sanitarium in Michigan, Will “W.K.” Kellogg attempted to make granola as a “healthy treat” for his patients. Instead of making granola, W.K. and his brother, Dr. John Harvey Kellogg, accidentally flaked wheat berry. W.K. kept experimenting until he flaked corn, and created the delicious recipe for Kellogg’s Corn Flakes. Breakfast hasn’t been the same since.

13. Coke

Who invented it? John Pemberton When? 1886 What happened? Pemberton was a wounded veteran who had become addicted to morphine. He sought to create a replacement to stave off his addiction. Through some experimenting in his pharmacy, he created a tonic (the original Coca-Cola formula) that contained small amounts of cocaine as well as the caffeine-rich kola nut. In 1887, another Atlanta pharmacist, Asa Candler, bought the formula for Coca-Cola from Pemberton for $2,300. By the late 1890s, Coca-Cola was one of America’s most popular fountain drinks, largely due to Candler’s aggressive marketing of the product as a soda.

14. Cheese Puffs

Who invented it? The Flakall Company of Beloit, Wisconsin When? 1930s What happened? The Flakall Company invented the machine that crushed grains for animal feed without hulls and grain dust. Edward Wilson noticed that workers poured moistened corn kernels into the machine to reduce clogging. The machine got so hot that the moist cornmeal came out in puffy ribbons, hardening as it hit the air and fell to the ground. Wilson took the ribbons home, added oil and seasoning, and made the first cheese curls.

15. Ice Cream Cones

Who invented it? Ernest Hamwi When? 1904 What happened? At the 1904 St. Louis World’s Fair, an ice-cream vendor had run out of dishes. Hamwi, a neighboring concessionaire, rolled the waffle-like pastries he was selling (called zalabis) into a cone so his neighbor’s ice cream could be held inside. The cone became an instant hit with customers.