There are certain things that you should always have in the refrigerator, even if you don’t cook every night… or even every week.

But before you start loading the grocery cart based on what I recommend, think about what you like to eat and how much you cook. Having a few basic items on hand makes the task less stressful.

Stocking the fridge is a little different than stocking the pantry— fridge items expire more quickly. If you don’t drink a lot of milk… don’t buy a gallon. Another item to put on the list? Butter, which adds flavor to everything and can be frozen, especially if you see it on sale.

Here’s the basic list for fridge must-haves. The list is small, but remember you will be opening pantry items that will need to be refrigerated… and you’ll be buying fresh produce and fish and meat:

Why eggs? Because you can eat them at any meal in a variety of ways.
Why milk? Because you’ll use it your cereal, in sauces and in soups.
Why butter? Because fat is flavor and you’ll use it to sauté, in sauces and as a spread.
Why lemons? Because it brightens any dish and is a great topper for vegetables and salads.
Why cheese? The answer is obvious: it’s cheese.

Here’s the list for the freezer:
• Frozen peas
• Frozen Shrimp (buy this when you see it on sale).

If you happen to buy some eclectic item to use in a specific recipe or to gussy up your pu-pu platter when you have a party, find a way to use that item in another recipe. Pizzas and omelets are always exciting when you add deliciously unexpected ingredients.

But remember, this is your fridge, so if you drink juice… buy juice. Gotta have a glass of wine in the evening? Stash a bottle of white in the fridge so it’s nicely chilled and ready to drink while you make dinner!

My fresh vegetables always turn out soft after I cook them, even if I cook them for less time than I am supposed to. It doesn’t matter if I boil or steam them … they are always limp!

Limpness can be a drag… even when it comes to vegetables. But fortunately, there’s an easy solution, and one that will also bring more color to your plate, too.

What you add to the water will really affect the final appearance of the vegetables. Look at the chart below. For colors that really pop on the plate, try adding either an acid (like vinegar, citrus juice or milk) or salt to the water before boiling or steaming.

You’ve fixed the water, now it’s time to blanch the vegetables to get them perfectly al dente (tender, but firm with no hard core). Blanching means that you stop cooking the vegetables (either boiling or steaming) a few minutes before they are completely done.

Immediately after blanching, shock your vegetables by putting them into a bowl filled with ice and cold water. You can either drain the vegetables in a colander and then plunge them into the icy water… or remove the vegetables with tongs and drop them in the cold water. Shocking stops the cooking and keeps the colors bright.

After a few shocking minutes, drain the vegetables thoroughly (you don’t want soggy vegetables, remember?) and set aside until you are ready to finish them. Finishing means you reheat and season them by sautéing, glazing or adding a sauce. I like to keep it simple and drop them in a pot of boiling water for a few seconds and then finish them with a few squeezes of lemon juice and a little bit of salt.

What you wind up with are beautiful, colorful vegetables that don’t droop when you pick them up… slightly crisp and delicious.