Three things you should always have in the freezer
Unsalted butter: It won’t take on fridge odors, and you'll always need backup.
Parmesan rinds: Add to soups, tomato sauce, and beans for salty flavor.
Raw nuts: Toast and chop for salads, pasta, grains, and making pesto
To chill or not to chill?
Refrigerate: Citrus, apples, corn
Don’t refrigerate: Tomatoes, garlic, stone fruit
How to boil a large egg
Hard-boiled: Lower into gently boiling water and cook 10 minutes. Transfer to an ice bath and let cool.
Jammy: Lower into gently boiling water and cook 6½ minutes. Transfer to an ice bath and let cool.
Poached: Crack and slip into simmering water. Cook, occasionally stirring gently, 3 minutes.