Dear Cheapskate: I often keep onions, garlic, and potatoes in my cupboard for weeks before finding the time to cook with them—and by then they’ve gone soft or sprouted! What’s the best way to store these ingredients to keep them fresh as long as possible? Your column is fabulous! Keep up the good work.—Amy M.
Dear Amy: Never refrigerate potatoes or dry onions (as opposed to scallions or the sweet varieties). Never wash until ready to use. Store in a dark, cool space like a closet or pantry. These root vegetables require good air circulation.
