Please tell us a little about yourself and your publication.
I’m a recipe developer and food photographer, and I run the Substack Monday to Sunday. It’s a weekly newsletter where I share cozy, restaurant-worthy recipes that are approachable, delicious, and made from scratch. Think: your neighborhood wine bar meets an Italian trattoria. I also own and run Home Cooking Collective, a website I started in 2020.
What kind of fridge do you have? Fridge freezer/Upright/ Double doors?
I have a French-door (double-door) fridge with a bottom freezer.I also have a chest freezer that we converted to a chest “fridge” in our old apartment, because our fridge was so tiny! It’s a great way to make space for drinks or bulk items.
How often do you food shop? Do you buy in bulk - if so, what do you buy?
I live in a city, so my grocery store is within walking distance and close to the subway and the gym! As a result, I end up there at least 2 - 3 times a week.
When I’m in the thick of recipe testing, I often order from Instacart. And once a month, my husband shops at Costco for larger items. At Costco, we frequently pick up a big jug of extra-virgin olive oil, cans of tomato paste and whole-peeled tomatoes, Spindrift seltzers, and dried mango.
What is the most used ingredient that you always have a good supply of?
I always have a can of Greek yogurt in the fridge, along with a few individual packs (I love skyr; coconut and mango passionfruit are two of my favorite flavors!)
What is the oldest item/ingredient in your fridge, and what did you originally buy it for?
I have a jar of hoisin sauce that’s honestly a little bit old at this point, ha! But I often use it for pho and lettuce wraps!
Do you meal plan? If so, would you please share your secrets with us?
I do, and I don’t. I actually love to try other people’s recipes, so when I’m in the mood, I’ll plan 2 - 3 new recipes to try for the week ahead. But some weeks we’re really busy, and things get a bit chaotic. On those days, I might do a little fridge foraging and whip something together.
What I do recommend is prepping some simple grains or make-ahead salads for the week to make cooking easier. For example, I’ll make a batch of farro (I love this farro risotto too!), barley, or brown rice to eat throughout the week. For salads, this taverna salad or Charlie Bird’s farro salad are great make-ahead options.
What is the most expensive item in your fridge, and what do you use it for?
A block of Parmigiano-Reggiano cheese. It’s another go-to item in the fridge for me, and I use it on everything from pasta to salads, like a fettuccine alfredo (without cream) or basil pesto.
Which items would you advise people not to keep in their fridge and why?
I never store tomatoes in the fridge; I find they ripen properly and maintain their texture at room temperature! Fresh basil is also a no-go. I’ve made this mistake over and over, but basil leaves should be stored like cut flowers, at room temperature, in a vase filled with a bit of water.
How do you organise your fridge? Is it chaos, or a place for everything and everything in its place?
I love an organized fridge! I keep most jarred condiments on the top shelf and cheeses/yogurt on the middle shelf. For the bottom shelf, I have a section for leftovers, prepped items that need to be used up quickly (e.g., canned tomatoes or cooked grains), and larger fresh produce, such as a head of lettuce.
There are two vegetable drawers: one for soft, delicate items like greens and herbs and the other for firmer items like cucumbers, eggplant and ginger. That way nothing gets squished!
In the bottom drawer, I keep all my proteins, like fish, chicken, tofu, and seitan. This way, I can easily dream up a meal. I’ll pick something from the protein drawer, then pair it with vegetables and/or grains, and finally, choose a condiment or two to bulk up the flavors.
What are your top tips for storing items in your fridge and keeping it tidy? Do you use storage containers?
If I can, I try to clean out the fridge after every grocery shop. I get overwhelmed by a disorganized fridge, so it’s a bit of a necessity for me.
When it comes to containers, I absolutely love my condiment Lazy Susan! You can quickly spin the cylinder to see everything at once, rather than having to fish through the shelves. We’re a big cheese household, so I also have two rectangular plastic containers to organize my cheeses.
In the summer, when produce is overflowing, I highly recommend a produce keeper for storing lettuce or other greens.
Thank you for sharing your Fridge with us, Karishma
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All images are copyright of Karishma Pradhan
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If you are a food writer and would like to be part of this Q&A Fridge series, please email Lynn. Thefoodstak@gmail.com with the subject header Q&A Fridge series.
Thanks so much for sharing! <3