Q: I marinated some vegetables and tofu in soy sauce, avocado oil, fresh garlic, and fresh basil. Delicious! In an effort not to waste yummy (and expensive) avocado oil, can save the marinade to use again? Freeze it maybe? If yes, should I take out the garlic and/or basil?

Sent by Kate More

Nothing turns a plate of not-quite-filling-enough vegetables, grains or salad into a meal like an egg. While we're big fans of using a fried or poached egg to top off a dish, hard-boiled eggs are a more portable option for packed lunches and quicker too, if you boil a batch of eggs ahead of time and keep them stored in the refrigerator. Egg salad is a start, but there are many more ways to enjoy simple, no-fuss meals with hard-cooked eggs. More

I have just returned from a week traveling through the Loire Valley wine region in France. From Muscadet in the far west near Nantes, to Sancerre and Pouilly Fume farther east, the Loire Valley has to represent some of the greatest value wines available. For example, this delicious, crisp Muscadet Sèvre et Maine sur Lie from Château du Cléry. More

Do you dream of churning out charred chicken skewers or blackened shishito peppers just like a Japanese yakitori restaurant? If you don't have the funds or the space for a specialized Japanese grill, there is an easy and inexpensive way to rig up a DIY yakitori grill. More

For regular Kitchn readers it will come as no surprise that this week's wine of the week is Greek - a delicious, enviably food-friendly and versatile red wine from the Semeli winery which is located in the Peloponnese region of Greece. More

Vacuum sealing is a great way to extend the shelf life of dry goods and to prevent frozen foods from developing freezer burn, but buying a vacuum sealing machine can get expensive. Here's a way to do it on the cheap – all you need is a zip-top bag and a straw. More

There are two approaches to cooking for one person. The first is to make a big pot of something (soup, stew, rice) and either freeze most of it or eat it throughout the week. This is, of course, an excellent strategy. But sometimes, for the sake of variety and specific cravings, an individual portion is required, such as an omelet, or a salad, or any variety of things that can be done with a chicken breast or a salmon fillet. This is where the onion becomes a challenge and the shallot a hero. More

Sure you can simply pop your leftovers in the microwave, heat, eat, and enjoy. But what if you're looking to transform yesterday's dinner into something a little more special? Check out these five ways to turn almost any leftover into something entirely new! More

People often ask me how much I cook, expecting me to say that I'm in the kitchen chopping and baking every day. But the truth is that I only cook two or three times a week. My not-so-secret secret is leftovers with a capital "L". I say make it once and eat it twice — or more! More

So you signed up for a CSA. Your bounty is already starting to roll in, but wait — you're having a hard time finishing things off with your busy spring schedule. That's OK! Here are a few tips to help make sure you don't let it go to waste, and to help you have tasty snacks when your CSA is a snow-covered memory later in the year. More