- Vegetables, stored in breathable plastic bags or plastic
bags with the tops left slightly open. Broccoli, celery,
carrots, cucumbers, scallions, asparagus, radishes, turnips. - Herbs. Parsley, cilantro, chives, thyme, rosemary, basil
(in the summer). I wash and pick my herbs as soon as they
get home, then store them rolled up in damp paper towels
in plastic zipper-lock bags.
The Fridge Door
The fridge door is the best place to store frequently used
items and those that don’t require the coldest temperature.
The Top Shelf
- Eggs—if you go through a carton within a few weeks.
- Butter and frequently used cheeses. Cabot 83 unsalted
butter, inexpensive Danish blue (love it on toast), Brie and
other soft cheeses. Butter stays slightly softer in the fridge
door, which makes it easier to spread on toast. If you eat a
lot of cheese, you might want to store it here as well, so
that it’s not quite as cold when you grab it.
The Middle Shelf
- Condiments in their original packaging or in squeeze
bottles if homemade. Ketchup, chili sauce, several types
of mustard, homemade mayo, Japanese barbecue sauce. - Premixed vinaigrettes in squeeze bottles. Simple red
wine vinaigrette, soy-balsamic vinaigrette.