Recipe courtesy of Food Network

What Goes Where: Feasts from the Fridge

Save Recipe
Share This Recipe


Cheese, hard--3 months (if wrapped properly) 

Butter--1 to 2 months

Olives and pickles--1 month

Fresh eggs--3-5 weeks

Hard-cooked eggs--1 week

Cheese, soft (unopened)--3 to 4 weeks

Cheese, soft (opened)--1 to 2 weeks

Bacon--1 week

Steaks, roasts, chops--3 to 5 days

Meat, cooked--3 to 4 days

Fish, fresh--1 day

Fish, cooked--3 to 4 days

Poultry, fresh--1 to 2 days

Poultry, cooked--3 to 4 days

Soups and stews--2 to 4 days

Gravy, meat broth--1 to 2 days

White wine, recorked--2 days


  1. What Goes Where: The door is the warmest spot and has the greatest temperature fluctuation. Store jar and bottle items here. Do not store eggs or butter here. Eggs should should be kept in their original carton. This protects them from cracking, absorbing orders or drying out. The bottom shelf is the coldest and most constant. This is where the most perishable items should go, such as poultry, fish, and raw meat (if there is no meat drawer), and dairy products. Use drawers as indicated. Keep fruits and vegetables separate. Store them in perforated or unsealed plastic bags, this maintains a moist environment yet air still circulates. Leftovers: Refrigerate leftovers within 2 hours of cooking.