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5 days ago | 
simplyrecipes.com | Stella Totino
Simply Recipes / Getty ImagesKey TakeawaysPeanut butter can be safely stored at room temperature or in the fridge. Where you store is more a matter of preference: room temperature peanut butter is softer and more spreadable; peanut butter from the fridge is more firm. If storing at room temperature, note that the oil can start to go rancid after 2 to 3 months. Avoid this by moving your peanut butter to the fridge. After years of restaurant experience, I know my way around a kitchen.
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6 days ago | 
simplyrecipes.com | Stella Totino
Simply Recipes / Adobe Stock There are a ton of canned goods I keep stocked in my pantry. From tinned fish to canned tomatoes, having shelf-stable goods is wallet-friendly and a great way to prepare efficient and easy meals. That being said, not all cans are created equal. In my household, one of the most depended-on canned goods is chickpeas.
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1 week ago | 
simplyrecipes.com | Stella Totino
Growing up, we had ham at every social function. Next to the charcuterie board, on the dinner table, and in the fridge for days after, spiral ham reigned supreme in my house. As a lifelong, avid ham eater, I want to be sure that I have been purchasing the very best brand.
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2 weeks ago | 
simplyrecipes.com | Stella Totino
Simply Recipes / Mihaela Kozaric Sebrek I’ve been on a recent quest to perfect deviled eggs. Why? Because I didn’t really have any exposure to the delectable little treats growing up, so once I discovered just how succulent and silky the eggy bites were, I couldn’t get enough. As it turns out, making good deviled eggs isn’t an easy task. In fact, the multi-step process can be pretty tricky—the hardest part being the actual cooking of the eggs.
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3 weeks ago | 
simplyrecipes.com | Stella Totino
Simply Recipes / Adobe Stock I’m just going to say this up front: I love garlic. There may be a few key ingredients in my rotation, but no matter what sort of dish I’m making, garlic usually has a leading role. My love for the tiny but mighty allium likely holds its place of origin in my initial forays into the culinary world: learning to cook with my Italian grandmother who, to this day, pops at least one head of garlic (if not five) in every single thing she makes.
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3 weeks ago | 
yahoo.com | Stella Totino
I’m just going to say this up front: I love garlic. There may be a few key ingredients in my rotation, but no matter what sort of dish I’m making, garlic usually has a leading role. My love for the tiny but mighty allium likely holds its place of origin in my initial forays into the culinary world: learning to cook with my Italian grandmother who, to this day, pops at least one head of garlic (if not five) in every single thing she makes.
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3 weeks ago | 
simplyrecipes.com | Stella Totino
Simply Recipes / Getty Images From old-school European brands to hip, stateside direct-to-consumer options, tinned fish is having a moment. And while tuna may be the most highly consumed of the choices, the resurgence of preserved seafood is spurring lots of culinary innovation both in restaurant kitchens and at home. One of my favorite tinned fish is sardines. They add an extra touch of umami to any dish.
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3 weeks ago | 
yahoo.com | Stella Totino
From old-school European brands to hip, stateside direct-to-consumer options, tinned fish is having a moment. And while tuna may be the most highly consumed of the choices, the resurgence of preserved seafood is spurring lots of culinary innovation both in restaurant kitchens and at home. One of my favorite tinned fish is sardines. They add an extra touch of umami to any dish. I love them straight-up on toast, mixed into a salad, tossed into pasta, or blended with mayo.
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3 weeks ago | 
simplyrecipes.com | Stella Totino
Simply Recipes / Getty Images Key TakeawaysSnapping asparagus works in a pinch, but trimming the ends with a chef's knife is better. Trim about 20% of the stalk, near where the white fibrous part turns green or purple. Always choose asparagus that is firm, plump, and bright green, with minimal white at the ends.
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3 weeks ago | 
simplyrecipes.com | Stella Totino
Simply Recipes / Getty ImagesKey TakeawaysExperts say that it's safe to clean and reuse plastic zip-top bags. Do not reuse if the bag previously contained raw meat, fish, eggs, or potential allergens. Discard bags if they become torn, stained, or no longer seal properly. If you cook, chances are you find yourself with leftover bits and bobs that need storage—you know, half an onion, lemon wedges, or the remainder of that big block of Parmesan you’ve been working your way through.
