In her article for The New York Times, Julia Gartland emphasizes the importance of keeping your pantry, fridge, and freezer well-organized to make the most of your ingredients and space. She emphasizes the importance of clearing out expired or unused items, organizing what remains in a way that makes sense to you, and keeping your pantry stocked with essential items.
Gartland reminds readers that expiration dates are not always accurate and that some ingredients can last for years if stored properly. She encourages using clear containers for storage, labeling items, and buying ground spices in small quantities to save space and ensure freshness.
The article also suggests cooking ingredients that are starting to go bad to prevent waste and make meal preparation easier. Gartland recommends buying heavy, shelf-stable items in bulk or online to save time and money.
Overall, the key takeaway from the article is to be proactive about organizing and managing your pantry to ensure that you can easily access and use your ingredients. By following these tips, you can make cooking simpler, faster, and more enjoyable.
Note: The image is for illustrative purposes only and is not the original image of the presented article.
