Kitchen Logic

For safe bacon grease storage, strain hot drippings, seal in glass, and keep in the fridge for up to 3 months or freeze longer.

For most asparagus, trim 1–2 inches from the woody base; snap where it naturally breaks, then square the ends for even cooking.

Roasting asparagus at 400°F usually takes 12–15 minutes; thinner stalks need 8–10, thicker ones 16–18, pulling when tips are just crisp.

Roasting asparagus at 350°F takes 18–25 minutes, depending on spear thickness and pan crowding.

Thin spears need 2–3 minutes in boiling water; medium 3–4; thick 5–6, until bright green and crisp-tender.

Steaming asparagus takes 4–6 minutes; trim, season, and cook until bright-green and crisp-tender.

To keep asparagus fresh, trim the ends, stand the bundle in 1–2 inches of water, cover loosely, and refrigerate; refresh the water every day or two.

For microwave asparagus, trim spears, add 2 tbsp water, cover, and cook 3–5 minutes until crisp-tender.

Arugula cooks in 2–5 minutes by wilting, sautéing, or blending into hot dishes while keeping its peppery bite.

For an Arnold Palmer drink, mix equal parts brewed black tea and lemonade over ice; adjust sweetness and strength to taste.