The grass is growing and flower bulbs are beginning to bloom. Everything looks refreshed outdoors. When spring rolls around, many people freshen their homes with some spring cleaning. Kitchens are a good place to begin.
I'm having a graduation party for my daughter, and I'm planning to serve tacos, fresh fruits and veggies with creamy dips, and cupcakes. I will have a buffet line from 4 to 9 p.m. I'm not used to serving a large crowd. Do you have any tips?
Have you done an inventory of the foods you have on hand? The new year is a good time to check your refrigerator, freezer, and cupboards. To avoid wasting valuable food, plan menus that make use of the food you have.
I use the "go green" reusable cloth grocery bags. Do I have to take any safety precautions?
We are having a potluck dinner for New Year's Day, and I'm in charge of setting if up. What can I do to be sure all the food stays safe?
I don't like to waste food. How long can I store leftovers in the refrigerator? What's the best way to clean your refrigerator?
What do the dates on food products mean, anyways?
I usually bring my lunch to work. I see some people heating food in plastic margarine containers and Styrofoam boxes. Is that safe?
I just noticed that a carton of eggs in my refrigerator has a "sell-by" date that passed a week ago. How long can I use them?
My vegetables seem to go "bad" before I have a chance to use them. My potatoes get sprouts, my lettuce gets limp and my frozen vegetables get frosty. What do you suggest?