A few general rules of thumb for last night's dinner: Soups and casseroles are best within two months; fish and chicken last about three months; meat, two to three months; fruits and vegetables, up to a year.
Get New York Times food columnist Mark Bittman's, author of Food Matters, recipe for Quick-Braised Salmon with Minty Peas and Carrots, an O, The Oprah Magazine online exclusive.