Q: My wedding is at the end of June and I am doing a "potluck" dessert table where people can bring chocolate, vanilla, strawberry or lemon desserts. I love to bake and I'm planning on making a few desserts myself ahead of time. What are some freezer-friendly desserts that I can make now, that will still be delicious in a month and a half?

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I love leftovers, but I realize not everyone shares the sentiment. My boyfriend, for one, is in this camp. We often make a big pot of grains on the weekend to eat throughout the week, but there are times when Wednesday rolls around and we're simply sick of quinoa and brown rice. Then the question inevitably arises: what to do with half a pot of cooked grains? Freeze it!

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Although spring is upon us and we should be taking full advantage of farmers' markets and fresh grocery store offerings, sometimes the frozen veggies still come in handy for last-minute dinner convenience. back is what's for dinner. In an effort to make them taste, less, well, frozen, here are five ways to help get the most flavor from our freezer friends! 

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Having a good recipe for pound cake in your repertoire is a wonderful thing. It's most famous topped with whipped cream and fresh berries as a variation of strawberry shortcake, but it can also hold center stage served plain with just a dusting of powdered sugar.  Toast a slice for breakfast, offer it with tea to unexpected guests, or scoop a ball of ice cream on top and a drizzle it with chocolate sauce.  Pound cake will always be there for you.

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Come springtime and warmer weather, I get positively giddy when I hear the first chimes of the ice cream truck. But now I don't have to wait for the truck to make its rounds — I can make my favorite chilled treat, the Drumstick, whenever a craving hits. Seriously, this version is easy, fast, and a million times better than the original!!

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Q: I've been making my own chicken broth for years. After cooling and straining, I fill old spaghetti jars (leaving room for expansion), put them in the freezer (lids off), then put the lids on after they're frozen solid. And yet, I've broken more jars than I can count. Help! How do I prevent this?

Sent by Jen

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Q: I got a pound of frozen trout in my CSA this week. I'm a single lady on a tight budget, so I don't really want to share my one pound of meat for the week! The trout is pretty frozen so I can't separate the fillets. Any ideas or recipes that will use the whole pound? Ideally something that can be frozen afterwards?

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Q: I'd like my household to be completely plastic- and foil-free — and the freezer seems to be the last holdout. It isn't an issue for hot meals because we use glass but I'm struggling with how to package items like breakfast sandwiches, bagels, and burritos to freeze without plastic wrap or foil or freezer bags.

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Scones — American scones at least — are notorious for being about as tasty as hockey pucks. After sampling a near-perfect scone at a bakery recently, however, I took it upon myself to create a fluffy, flavorful from-scratch recipe that would be considered not only edible, but delicious. This version with goat cheese and sun-dried tomatoes is up to the challenge!

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When I entertain, I almost always devise a menu of food and drinks that can be prepared hours, days or even weeks before. Not only does this mean less stress for me on the day of the party, it also fits better into my busy work and school schedule. This approach is especially helpful when hosting a morning party, since you have just a few short hours between waking up and the arrival of your first guest, and I was happy with how it all came together for the weekend brunch I hosted for my book club. 

Looking to host your own make-ahead brunch in the coming months? Here is the timeline that works for me:

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