The No-Browning Way to Store Peeled Potatoes

One of the most revelatory things I learned while working as a line cook was that restaurant food is, essentially, very good reheated leftovers. Sure, proteins are seared on the spot and crème brûlée is torched to order, but everything else—risotto, pasta, green beans, soups—are made hours and days in advance. As soon as an order is fired (meaning the server tells the kitchen staff to start preparing the salads and steak tartare for table 11), everything is reheated in skillets and sizzler platters in the oven. What does this have to do with potatoes? Right. Those are prepared way in advance too.

Most mornings on the job, I was tasked with peeling pounds and pounds of russets for creamy potatoes. I would then cut the spuds with the largest restaurant-provided chef’s knife I could find and transfer them to a 22-quart container, cover them in water, and store the incredibly heavy container in the refrigerator. At that point, they would hang out, uncovered, for a few days until we were running low on mashed potatoes or hand cut French fries and it was time to make more.

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One of the most revelatory things I learned while working as a line cook was that restaurant food is, essentially, very good reheated leftovers. Sure, proteins are seared on the spot and crème brûlée is torched to order, but everything else—risotto, pasta, green beans, soups—are made hours and days in advance. As soon as an order is fired (meaning the server tells the kitchen staff to start preparing the salads and steak tartare for table 11), everything is reheated in skillets and sizzler platters in the oven. What does this have to do with potatoes? Right. Those are prepared way in advance too.

Most mornings on the job, I was tasked with peeling pounds and pounds of russets for creamy potatoes. I would then cut the spuds with the largest restaurant-provided chef’s knife I could find and transfer them to a 22-quart container, cover them in water, and store the incredibly heavy container in the refrigerator. At that point, they would hang out, uncovered, for a few days until we were running low on mashed potatoes or hand cut French fries and it was time to make more.

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How to Store Pomegranate Seeds During Peak Season

Although winter means cold temperatures in most parts of the country, desolate green spaces, and mugs of hot chocolate and hot toddies, there is an upside: It’s pomegranate season! When you choose pomegranates in the grocery store, don’t go for the one…

Although winter means cold temperatures in most parts of the country, desolate green spaces, and mugs of hot chocolate and hot toddies, there is an upside: It’s pomegranate season! When you choose pomegranates in the grocery store, don’t go for the one that is an invigorating deep red hue; instead, choose pomegranates that feel heavy for their size. You’ve selected the perfect pomegranate—one that feels slightly soft to the touch and has squared-off sides, two signs that pomegranates are ripe. Now you may be wondering, how do I store and remove the seeds?

How to Store Pomegranate Seeds

Pomegranate arils are perishable, plain and simple. These delicate, ruby red gems start to go bad as soon as you crack open a whole pomegranate and remove the seeds. “An unopened pomegranate can last up to one month at room temperature or up to two months in the refrigerator. If you don’t happen to finish all the juicy arils inside upon opening, don’t fret; the arils can be refrigerated in an airtight container for an additional week, ” said Stacey Anker, director of marketing for POM Wonderful.

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The Magical Shelf Organizer That Found Space Where There Was None

For someone who lives in a household of just two, my husband and I have a surprisingly large amount of dinnerware. Most of the pieces are leftovers from our first apartment, some are “new home” purchases we decided to invest in, and others are generous…

For someone who lives in a household of just two, my husband and I have a surprisingly large amount of dinnerware. Most of the pieces are leftovers from our first apartment, some are “new home” purchases we decided to invest in, and others are generous gifts from family and friends. Maybe it’s because I work in the food and kitchen space, but dinner plates, ice cream bowls, and more have just piled up to the point where I worry they’ll shatter under their own weight.

Normally, this wouldn’t bother me—I could rearrange the height of my cabinet shelves and organize the dinnerware better, and I could hide the stacks behind closed cabinet doors. If I can’t see it, it doesn’t exist, right? Well, joke’s on me because I have glass fronts on my cabinets and no matter how much rearranging I did, I still wouldn’t have enough shelves to fit everything.

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The Best Way to Store Cilantro to Prevent Sad, Slimy Leaves

Cilantro, parsley, basil, and other leafy herbs can spoil quickly if they’re not stored properly. Brown, wilted, and sometimes even watery leaves are a cook’s worst nightmare (you know, alongside cuts and burns, kitchen fires, and burning the holiday r…

Cilantro, parsley, basil, and other leafy herbs can spoil quickly if they’re not stored properly. Brown, wilted, and sometimes even watery leaves are a cook’s worst nightmare (you know, alongside cuts and burns, kitchen fires, and burning the holiday roast). Cilantro is an essential herb in so many dishes such as Báhn mì, and especially in Mexican cuisine, too. So what is the best way to store herbs like cilantro to keep the leafy herbs fresh for weeks? Ahead, find four of our team’s tried-and-true tricks for storing cilantro to ensure that the leaves and stems stay fresh.


How to Store Cilantro

Salad Spinner

Everyone’s favorite wedding registry item isn’t just for rinsing greens before making homemade Caesar salad or a colorful WFH lunch. “I recently cleaned a lot of cilantro and stored it in a salad spinner with a bit of water at the bottom and that worked well,” said Food52 food editor Emma Laperruque. Try this method out using our favorite spinner from the Food52shop!

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11 Small-Space Ideas I Stole From Organizing Pros

No Space Too Small is a brand new column by Laura Fenton that celebrates the idea that you can live well in a small home. Each month, Laura will share her practical findings from years of observing how people live in tight spaces, and her own everyday …

No Space Too Small is a brand new column by Laura Fenton that celebrates the idea that you can live well in a small home. Each month, Laura will share her practical findings from years of observing how people live in tight spaces, and her own everyday experiences of living small—from the hunt for the perfect tiny desk and managing everyday clutter to how to smooth the frustrations out of cooking in a galley kitchen.


I live in a small space by choice. My 690-square-foot apartment is not tiny, but it is relatively small for a family of three. (The median house size in America is about 1650 square feet, and the average size of new houses exceeds 2,000 square feet.) I chose to live small so we could stay in New York City and not go broke.

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How Long Are Thanksgiving Leftovers Good For?

It’s a few hours, maybe a day or two at most after Turkey Day, and you’re hungry for Thanksgiving leftovers. Or maybe you’re not hungry but you’re craving pumpkin pie. And turkey. And a side dish or two such as mashed potatoes and stuffing and green be…

It’s a few hours, maybe a day or two at most after Turkey Day, and you’re hungry for Thanksgiving leftovers. Or maybe you’re not hungry but you’re craving pumpkin pie. And turkey. And a side dish or two such as mashed potatoes and stuffing and green bean casserole and Grandma’s corn casserole and cornbread and leftover cranberry sauce. You know, the fixin’s. So you go to the fridge or the freezer to grab a storage container packed to the brim with turkey leftovers from Thanksgiving dinner and wonder, “is this safe to eat?” How long do leftover turkey and other Thanksgiving leftovers last?

On Food52, we’ve dedicated a contest and many, many posts to tips on how to let all those Thanksgiving leftovers live their best lives—because eating leftover Thanksgiving turkey for an entire week straight can wear down even the most avid of poultry fans.

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How This Design Expert Maximizes Every Inch of Her Galley Kitchen

Follow the Pattern is a monthly column from furniture maker and upholstery expert (and Home52’s Resident Design Wiz) Nicole Crowder. Nicole is here to show us how to breathe new life into old furniture, reuse and repurpose materials, take chances with …

Follow the Pattern is a monthly column from furniture maker and upholstery expert (and Home52's Resident Design Wiz) Nicole Crowder. Nicole is here to show us how to breathe new life into old furniture, reuse and repurpose materials, take chances with color and pattern—and develop a signature aesthetic. Today, she shares her tips for transforming a galley kitchen into one you love.


For years I wanted the kitchen to be my favorite room in my apartment. It is, after all, where research says people gather and socialize the most in your home. For me personally, it’s also the space I spend the majority of my time in—ya know, as a gal who is forever snacking or mixing a drink. It’s the space I always hope to fill with juicy colors and textile and cookbooks, so it sparks inspiration to cook delicious meals. And yet, it always ends up being the one room that causes me the most frustration.

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What You Need to Know About the Latest Recall of McCormick Spices

Salmonella concerns are back, and this time you should check your spice cabinet. You’re used to hearing about recall alerts when it comes to romaine lettuce, salad mixes, baby carrots, and other fresh produce. But less often do you hear about salmonella outbreaks when it comes to dry, packaged goods like spice blends. But it’s 2021 and here we are. On Tuesday, July 27, McCormick announced a voluntary recall of three popular seasoning blends: McCormick Perfect Pinch Italian Seasoning, McCormick Culinary Italian Seasoning, and Frank’s RedHot Buffalo Ranch Seasoning. At this time, no illnesses have been reported in connection to the salmonella outbreak.

“McCormick has alerted customers and grocery outlets to remove the product with the affected date codes from store shelves and distribution centers immediately, and to destroy this product in a manner that would prevent any further consumption,” the company said in a statement. The affected products were shipped to 32 states across the United States, as well as Bermuda and Canada, between June 20th and July 21st.

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Salmonella concerns are back, and this time you should check your spice cabinet. You’re used to hearing about recall alerts when it comes to romaine lettuce, salad mixes, baby carrots, and other fresh produce. But less often do you hear about salmonella outbreaks when it comes to dry, packaged goods like spice blends. But it’s 2021 and here we are. On Tuesday, July 27, McCormick announced a voluntary recall of three popular seasoning blends: McCormick Perfect Pinch Italian Seasoning, McCormick Culinary Italian Seasoning, and Frank's RedHot Buffalo Ranch Seasoning. At this time, no illnesses have been reported in connection to the salmonella outbreak.

"McCormick has alerted customers and grocery outlets to remove the product with the affected date codes from store shelves and distribution centers immediately, and to destroy this product in a manner that would prevent any further consumption," the company said in a statement. The affected products were shipped to 32 states across the United States, as well as Bermuda and Canada, between June 20th and July 21st.

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The Right Way to Store Cucumbers (So They Don’t Turn to Mush)

Cucumbers are easy to find year-round, but they’re really at their peak come summer (May through August). Once you get home from stocking up on them at the farm stand or even just the grocery store, it’s important to know how to store cucumbers. If you…

Cucumbers are easy to find year-round, but they’re really at their peak come summer (May through August). Once you get home from stocking up on them at the farm stand or even just the grocery store, it’s important to know how to store cucumbers. If you take care of these green gems properly, they should last up to a week. Ahead, we’re sharing our top tips for storing cucumbers the right way.

Shopping for Cucumbers

Before you grab any cukes off the shelves (we’re close enough that we can give them a nickname, right?), choose carefully. The best cucumbers will be pure green (not yellow) and have no soft spots. Any signs of wrinkles, shrinkage, or dimples signal that the cucumber is overripe. Overripe or rotten cucumbers will have a sour taste and funky smell, so, unlike overripe bananas or apples, which are great for baking, pass on past-peak cucumbers.

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An Expert Guide to Organizing Your Kitchen Cabinets

Over the past 18 months, our kitchens have been like big (or small), warm blankets that wrapped their stainless-steel/cast-iron/wooden arms around us and gave us a safe space to fail at making sourdough starter, and try our hand at kimchi. Many of us a…

Over the past 18 months, our kitchens have been like big (or small), warm blankets that wrapped their stainless-steel/cast-iron/wooden arms around us and gave us a safe space to fail at making sourdough starter, and try our hand at kimchi. Many of us added in new gadgets and tools like air fryers, loaf pans, and pizza stones, and others moved into new homes with empty kitchens to start afresh in.

Now that things are finally starting to look normal-ish again, our kitchens deserve a little TLC after all they saw us through. So, whether your cabinets are new and empty or packed tight, it might be time for a complete cabinet overhaul and reorganization. Where to start (and continue, and end) can feel overwhelming, so we brought in the professionals to help: Leslie Hatch Gail, professional organizer and owner of Declare Order Professional Organizing, and Kristiana Laugen, Home Expert at Handy, an online marketplace for home services. Read on for their best tips to achieve the organized kitchen of your dreams.

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