In practice, most cooks keep their flavorings at room temperature. As long as they aren’t regularly exposed to strong light, whole spices keep well for a year, and ground spices for a few months.
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
The French don’t rely on refrigeration as much as Americans do, and it’s not uncommon for people to leave leftover roast chicken or daube de bœuf on the counter overnight—or in the kitchen cabinet, on the reasoning that it’s somehow cooler.
David Lebovitz • L'Appart: The Delights and Disasters of Making My Paris Home
How to Keep Your Produce Fresh for Weeks (Hint: It’s Not Always in the Fridge)
Lesley Stocktonnytimes.com
Fresh herbs are best stored, short term, in a glass of water as you would keep cut flowers. Put a plastic produce bag around the glass and herb to keep a humid environment. Parsley and cilantro will keep a week or so like this, refrigerated. Basil and sage should be left out on the counter in their glass of water and will keep only a couple of days
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