We’re thinning out what’s in WaPo Food Lab cold storage today, inspired by talk of #springcleaning. Our job will take a while but here’s a way to make yours a 15-minute task: Do it in stages over the course of a weekend or two. Start with just the crisper drawers.
●Those hairy carrots are fine to eat, although it might be better to peel them rather than just scrub as we typically do.
● Limp lettuce can be revived with a soak in icy cold water.
● Turn that mangle of tired-looking parsley and other herbs into pesto.
The exercise got us thinking about food storage and safety, and it just so happens your USDA has launched a new FoodKeeper app, with mobile accessbility. Consult it as you clean! Or hold off on that just long enough to test your knowledge on the topic.
But first . . . .
Readers’ most-viewed Recipe Finder picks could build a menu:
1. British Scones, above, left. Just the right size for an afternoon tea — or anytime.
2. Mary Lee’s Peanut Butter Chocolate Cake. We don’t think there’s a better multi-layered example of those two great flavors together.
3. Horseradish Sauce, above, right. A powerful condiment for beef.
4. Spiced Carrot, Leek and Lentil Soup. From this week’s collection of spring cookbook one-pan recipes, here’s a vegetarian soup that’s terrific chunky or pureed.
5. French Spoon Lamb With White Beans and Pistou. Sara Moulton’s riff on a classic dish that renders lamb so tender.