NASHVILLE, Tenn. (WTVF) — For a lot of people, November and December bring with them some fabulous family meals, and that means a kitchen full of food!
But how do you make room for everything? It all starts with a good strategy and planning ahead of time.
“About a week or two before a big holiday meal, I like to go through the fridge, stop buying new groceries, and try to use up things I already have,” said Consumer Reports Home Editor, Paul Hope. “It’s also a good time to throw out anything that’s expired or purge things you know you’re not going to use before the end of the year.”
All that free shelf space comes in handy when Paul’s ready to cook.
“On the top shelf, you want to keep raw, ready-to-eat foods, things like prepped salads or desserts, anything you don’t want to come into contact with …