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How to Become a Produce Pro

Simple yet brilliant tricks for storing and cooking fruits and veggies, including the one herb you should never refrigerate.

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With great produce comes great responsibility. No one wants to bring home their CSA or farmers market haul only to see that bouquet of fresh basil turn black in the fridge or to let that pile of perfect cherry tomatoes get swarmed by fruit flies.

That’s why we’re sharing some of the smartest tricks from Epicurious for bringing out the freshest summery best in your produce. We have storage tips, hacks for coaxing out the brightest colors and flavors, and recipes that will come together in the blink of an eye.

Image by Maryna Terletska / Getty Images

Peach Cobbler Recipe

Renee Erickson

AH: “It might sound a little funny to dump hot water across the surface of your peach cobbler, but trust us on this one—it’s the secret to a crunchy, caramelized crust.”

Anna Hezel

Anna Hezel is a senior editor at Epicurious. Before joining Epicurious in 2022, she was the senior editor at TASTE. Anna has written about food, drinks, and culture for The New York Times, The Wall Street Journal, Bon Appétit, Rolling Stone, GQ, Eater, and more. She’s the author of the 2019 cookbook Lasagna (Clarkson Potter) and the 2023 cookbook Tin to Table (Chronicle Books).