Beverly Acosta has a lot of kitchen tips, but one of her best is also one of the simplest.
Acosta is the South Austin mom I featured in this week's food section who is using food as a way to connect with her own kids and her two stepkids, who came into her life about five years ago. It's a sweet story about blending two families, building trust and expanding palates.
Acosta is a really good cook who is always expanding her own recipe repertoire, and I learned a number of things from her, including just how easy making a homemade enchilada verde sauce can be, even on a weeknight.
But I wanted to highlight how she stores cilantro, green onions and other herbs. Instead of storing them in the fridge, she puts them in a mason jar with water, just like a bouquet of flowers. She changes out the water every day, and the herbs stay fresh all week, rather than getting limp in the vegetable drawer. I've never liked cold cilantro anyway, so this trick serves several purposes in my kitchen.
If you have cooking tips to share, use #Austin360Cooks on Instagram, which is how I discovered what a good cook Acosta is. She's @bevinthemiddle if you want to see what she's cooking lately.
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