Whether you're partial to Indian curries, homemade chili, warmly spiced granola, or all three, chances are you've accrued quite the spice collection, but do you know how best to store your flavorful bounty? Protect your investment by keeping a few simple guidelines in mind:

• Store spices in airtight containers away from direct heat and sunlight, preferably in a cupboard, pantry, or drawer, so as to avoid damage to their essential oils. If storing spices in a drawer, stock up on a brand whose lid is labeled on top, like Morton & Basset, for easy identification of the contents within, or label the lids yourself. If housing spices in a cupboard or pantry, try a tiered shelf or lazy Susan for the best access.
• When you first crack open a spice jar, make certain to label it somewhere — we typically mark the bottom of the jar — with the date using a permanent marker. This way you'll know when the contents' potency has dulled, avoiding bland, disappointing dishes ahead. Whole spices are typically good for up to three years, while preground should be discarded after one year.

Keep reading for two more indispensable spice storage tips.

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To say that I'm fond of Clairesquares ($8) — a bar cookie comprised of layers of shortbread, caramel, and Belgian chocolate (think millionaire's shortbread) — is a vast understatement. Rather, these delectable treats are a strong contender for my desert island dessert pick, a statement I don't take lightly.

I had my first taste a couple years back while picnicking in Dolores Park after I tentatively grabbed a package off the shelves at the nearby Bi-Rite Market, a much-loved San Francisco-based specialty foods shop. Now, I already had high expectations, as I'm generally powerless regarding anything involving caramel or shortbread, but I was still shocked at just how good they were. I quickly devoured a sizable bar and then (only somewhat shamefully) a second.

Layers of tender shortbread, deeply browned and salt-flecked caramel, and robust Belgian chocolate combined in each bite for something far greater than the sum of their already exceptional parts and left me irrevocably hooked. Ever since that fateful day, it's been a fruitless battle to restrain myself from snapping up a package of the locally made treat anytime I see them in stock. I urge you to follow suit and try these life-changing treats yourself.

What's your desert island dessert?

For a new take on roasted brussels sprouts try a zingy version from hotspicyandskinny that employs classic Mexican flavors.

These lemony, spicy roasted brussels sprouts with pepitas are a very hot South-of-the-border twist on a Winter vegetable!

For more — and the recipe — check out her blog, and then be sure to share your food photos in our community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

As much as I love eating seasonally, it can be a hair uninspiring this time of year when the pickings are slim to say the least. Still, a girl's got to eat, and I prefer to do it well. I love this satiating but light soup that relies on a cold-weather market staple: the humble beet. Velvety smooth and perked up by the addition of tangy chèvre, it's not only delicious, but also practical. I like to make a big batch and reap the rewards throughout the week for an easy-to-reheat lunch or dinner.

A quick note: while this soup's vibrant color may lead you to think this is simply borscht by another name, don't let your eyes fool you. The main ingredient may be the same, but it's actually its own creature of sorts. Borscht tends to be served chilled, is quite a bit heartier, and has a decidedly different (and, judging by the host of recipes out there, varied) flavor profile.

Beet fanatic or newbie, let me urge you to read on

Adapted from Whole Living

Roasted Beet and Garlic Soup with Chèvre

Ingredients

6 medium to large beets, scrubbed clean and trimmed of stems
3 tablespoons canola oil, divided, plus more for drizzling
1 head unpeeled garlic
2 large leeks, thinly sliced
2 teaspoons fresh thyme leaves, or 1 teaspoon herbes de Provence
2 bay leaves
4 cups vegetable stock
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked pepper
4-5 teaspoons sherry vinegar
6 ounces chèvre (fresh goat cheese), crumbled

Directions

I love the tanginess of chèvre, or goat cheese (I'm partial to Laura Chenel — it's a classic for a reason) with this earthy soup, but if you're catering to a vegan crowd, feel free to omit the cheese and instead finish with a drizzle of good quality olive oil. If you don't keep sherry vinegar on hand, try subbing in cider vinegar or freshly squeezed lemon juice.

1. Preheat oven to 400ºF. Drizzle beets with 3 tablespoons canola oil and wrap tightly in aluminum foil. Place the foil packet on a baking sheet and roast til beets are fork-tender, about 1 hour. Meanwhile, slice the stem end off of the head of garlic and drizzle the exposed cloves with oil. Wrap the garlic in aluminum foil and roast for 40 minutes or until fragrant and golden brown.
2. Carefully unwrap the beets and garlic, and allow them to cool to the touch. Rub the beet skins off and quarter (with larger beets cut into eighths). Squeeze the cloves of garlic out from the head, and set aside.
3. Heat remaining 3 tablespoons canola oil in a stockpot or Dutch oven over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 8-10 minutes. Add beets, garlic, thyme (or herbes de Provence), bay leaves, and vegetable stock, plus an additional 2 cups water.
4. Bring to a boil, then reduce the heat to low, and simmer for 5 minutes
5. Discard bay leaves, and blend til smooth either using an immersion blender (my preference) or by carefully transferring to a blender in batches.
6. Add olive oil, and season to taste with salt (I generally start with 1/2 teaspoon and go from there, tasting frequently) and vinegar.
7. Ladle into bowls and sprinkle with freshly cracked black pepper; garnish with goat cheese (about an ounce per serving).

Serves 6-8.

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