Canned Red Bell Peppers

Once opened, transfer unused peppers to an airtight container and refrigerate. They are best used within a week.

Rinse the peppers before using to remove excess brine or packing liquid.

Pat them dry with a paper towel before adding to hot dishes to prevent steaming.

Chop them finely for sauces or spreads, or leave them in larger pieces for pizzas and casseroles.

Cheese (feta, goat cheese, mozzarella)

Olives

Garlic

Onions

Herbs (basil, oregano, parsley)

Anchovies

Chickpeas

Tomatoes

Not draining or rinsing: this can make dishes too salty or watery.

Adding directly from can to a very hot pan without drying: can cause splattering and prevent browning.