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"    &amp;quot;Blueberries are in my fridge right now. I put them in and on everything! Muffins, pancakes, plain in my kids&amp;#039; lunch boxes, in my cantaloupe with some yogurt, on my toast that I spread with peanut butter first (blueberries instead of jam), and mixed in my salad.&amp;quot; \u2014 Lisa Cain, Ph.D., Snack Girl   &amp;quot;I always keep cans of full-fat coconut milk in my fridge so I can easily make whipped coconut cream in the mornings for breakfast. I love to eat it with bananas, berries, and granola.&amp;quot; \u2014 Tracy Benjamin, Shutterbean   &amp;quot;I stock my fridge with unsalted butter so I can bake on a whim, whether it&amp;#039;s cake or pie for a family get-together, or a batch of &amp;#039;cranola&amp;#039; (a.k.a. cookie granola) for myself. And you can always find some type of bottled or homemade dressing in my fridge. My motto: Eat a salad for lunch or dinner, and you always have room for baked treats!&amp;quot; \u2014 Alison Strickland, Two of a Kind        &amp;quot;Almonds live in my refrigerator at all times! Not only do they last longer, it ensures there&amp;#039;s always a quick and delicious snack that I can grab on the go.&amp;quot; \u2014 Gaby Dalkin, What&amp;#039;s Gaby Cooking   &amp;quot;One thing that&amp;#039;s always in my fridge are anchovies. Melted with some garlic for pasta puttanesca or pur\u00E9ed into a Caesar dressing, they add an important flavor \u2014 just don&amp;#039;t ask me to eat them straight up!&amp;quot; \u2014 Anne Maxfield, Accidental Locavore      &amp;quot;At any given time, I have at least 15 types of cheese in my fridge. I keep several types on hand for nibbling alone or with crackers \u2014 sharp cheddar, goat gouda, and Cambazola. I also make sure I have several cheeses for cooking: Parmesan and pecorino are musts for grating over pastas and salads; mascarpone enriches sauces, mashed potatoes, and dips. And although brie is a cheese I enjoy frequently on its own, I love to fold cubes of it into warm pasta with fresh tomatoes, garlic, and basil to make a creamy, slightly pungent sauce.&amp;quot; \u2014 Merrill Stubbs, Food52   &amp;quot;I always have a jar of pickled jalape\u00F1os that I grew in my garden. It&amp;#039;s a quick pickle to make, ready in one day, using vinegar, water, garlic, and coriander seeds. I eat them on everything from quesadillas and pizza to quinoa salad for a nice spicy kick.&amp;quot; \u2014 Valerie Rice, Eat Drink Garden   &amp;quot;Eggs are always in my fridge and I eat them no matter what time of day it is. At breakfast, I top avocado toast with a fried egg and hot sauce, or I scramble eggs with vegetables for a quick frittata. For lunch, I hard-boil them for salads. And in my opinion, any dinner tastes better with a poached egg.&amp;quot; \u2014 Emily Dingmann, A Nutritionist Eats    &amp;quot;My fridge staples are Champagne, cr\u00E8me fra\u00EEche, and butter (the good, fatty European kind). Cr\u00E8me fra\u00EEche is probably the oddball here for most American cooks, but I swear by it for all my sauces. A small dollop can easily create that velvety texture that even non-cream sauces need. Reduced wine, beef broth, and a touch of cr\u00E8me fra\u00EEche make an ideal, rich sauce for an easy weeknight steak. \u2014 Emily Grossman, Goutaste   &amp;quot;I always have mayonnaise. It&amp;#039;s not only good for sandwiches but a key ingredient for homemade salad dressings, pasta salads, dips, or baked chicken. A big batch of pesto is also a great staple that can be used to flavor meat or seafood, served as an appetizer with sliced baguette to surprise company, or spread on some flatbread for easy grilled pizza. \u2014 Emily Wilson, Cooking Planit   TELL US: What do you always keep in your fridge? NEXT: 12 Treats You Can Make in The Freezer \u00BB Photos: Daniel Hurst Photography; View Stock; Tetra Images; Image Source/Getty This article originally appreared on GoodHousekeeping.com. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/a5373/whats-in-your-fridge-bloggers-ghk/>