Shelflife has always been a big hurdle to cooking for me, and I’m a bachelor.

I suppose there are certain tricks to it, but one of the big things I do to make this much less of a problem is to make meals using only one or two at most short-life items.

The rest of the meal comes from things that will happily sit for weeks on end in the cupboard without going off. Things like: Pasta, onions, tomato pureé, garlic, stock cubes, kidney beans, lentils, rice, bacon, etc.

This does mean that often the one fresh thing I use is the meat in any given dish.

This is analogous to how people used to cook as well, keeping a large store of long-life ingredients and merely supplimenting them with whatever was fresh.

In a similar boat, and I find that meat and veggies I buy from the CSA have longer fridge life because they were butchered/picked closer to selling time