Recipes that only call for a small amount of buttermilk can be frustrating since it is only sold in quart sized containers.  To save buttermilk, simply measure out 1 cup amounts and pour into ice cube trays and freeze. Once frozen, store in freezer bags until needed. Then, thaw in the refrigerator or microwave and blend to reconstitute.

—Izzi, Vegetarian Epicurean

I am an herb killer. I’ve followed tips here and there without much luck. I don’t have an outdoor space to grow herbs, and my indoor herbs are far from thriving. Even the herbs I buy from the store seem to have a 2-day lifespan leaving me completely defeated. After digging some more, I came across Simply Recipe’s tip. Cut the stems of the fresh herbs as you would flowers. Place in a glass with about 3/4″ water. This is key—cover with a bag (I use the leftover bag I bought the herbs in) and place in the fridge, changing the water every couple of days. Talk about thriving—my cilantro and mint has never been happier. Side note—the fresh basil stayed on the counter, bag-less and is quite happy. How do you save your fresh herbs.

If you’ve over-whipped your whipped cream like I do nearly every time, don’t fear. Add about 1 teaspoon more of heavy cream at a time and carefully whip or fold into your over-whipped cream until it’s back to a normal consistency