Holiday cooking has a way of turning the fridge into prime real estate. Between a turkey soaking in marinade, charcuterie trays waiting for guests, chopped vegetables, and desserts that need time to set, shelves fill up fast. The good news is that some staples do not actually need refrigeration until after they are opened, so you can keep them out and save that cold space for truly perishable items. As Martha Stewart points out, storing the right foods at room temperature can also protect their texture and flavor.
Jam and fruit preserves are an easy win. Those pretty jars you plan to serve alongside a cheese board can stay in the pantry or on a shelf until you are ready to use them. Once a jar is opened, it belongs in the fridge, so it helps to open only what you will realistically finish during the meal. This small habit prevents half used jars from multiplying and taking over the door shelves.
Drinks are another category that quietly steals fridge space. Wine, beer, and sparkling bottles do not need to live in the refrigerator days in advance, and your fridge is not meant to replace a cellar. Keep them at room temperature until the day you are hosting, then chill them quickly in a portable cooler packed with ice. Some experts also suggest buying these beverages at room temperature to avoid dramatic temperature swings that can affect how they taste.
If you are using pomegranate seeds for salads or as a festive garnish, you can also skip the fridge. A whole, unpeeled pomegranate can stay fresh on the counter for up to a week. Instead of prepping it early, wait and seed it on the day you plan to serve it. You will get better texture, and you will avoid storing a bulky fruit when space is tight.
Winter squash is built for life outside the fridge. Thick skinned varieties like butternut and hokkaido keep well in a cool, dark place such as a pantry. They are different from their summer relatives like zucchini, which should be refrigerated. Keeping winter squash out frees up a surprising amount of room, especially when you are stocking up for soups, roasting, or holiday sides.
Desserts and baked goods often suffer in the cold. Refrigerators can dry out cakes, cookies, and pastries, leaving them less tender than they should be. A buttercream frosted cake can usually sit out overnight if it is well covered. For cream cheese based frosting, store the cake layers wrapped at room temperature and add the frosting on the day you serve it, and keep dry cookies off the fridge entirely.
What foods do you keep on the counter during the holidays to make more room, and which ones do you never risk leaving out? Share your tips in the comments.
