Storing Leftovers

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Published 2012

You can store most prepared main dishes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Let food cool to room temperature before storing it in the refrigerator or freezer. Putting hot food in the refrigerator will warm up the other foods stored there and may encourage bacterial growth.
Freeze soups and stews in small batches, which allows you to heat up just enough to serve one or two people.
Thaw frozen foods in the refrigerator or in the microwave. To avoid bacterial contamination, never thaw them at room temperature.
For master recipes and basic recipes, follow each recipe’s instructions for storage methods. Some recipes, such as frozen sauces, are brought to room temperature rather than reheated. Others, such as frozen tart dough, need to thaw in the refrigerator overnight, so you’ll need to build this time into your meal planning.
To keep meals interesting, allow a few days before reheating and re-serving leftovers. Or, freeze them if they will keep.

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