Q: I just bought a deep fryer, and I love it! But clean-up is difficult, and I don't have the counter space to keep it out for multiple days. I have decided the best way to maximize its use is to do a lot of frying on one day. What I'm looking for are ideas or recipes for things that I can fry large batches of and then freeze... More

Dumplings don't last long around these parts, whether they're potstickers, pierogi, gnocchi, or our newest darling, Tibetan momos. The name alone makes me want to grab a pair of chopsticks and pop one in my mouth. Have you ever tried them? More

How well do you plan your weekday lunches? And what do you do when you don't have time to pack a lunch - does it throw you off? When I have one of those multiple-snooze-button mornings, I usually end up buying lunch even when I have a perfectly suitable - yet unassembled - meal waiting in the 'fridge at home. A friend shared her last minute lunch secret with me and it's totally changed my busy weeks. More

A family recipe is important, even if we don't remember all the parts, because each attempt at its re-creation keeps us connected to the people who helped shape us. It happens each time we do that intimate, life-sustaining cooking and eating thing, especially when we do it from a place of memory. More

Whether you enjoy drinking smoothies for breakfast, lunch, or snack, you can always have a delicious one ready to go with this time-saving tip from Muffin Tin Mania. More

We've posted a fair amount about small-batch canning here at The Kitchn, but I'd like to take this concept one step further and encourage the tiny-batch, refrigerator method of jam making, especially for the solo cook. The approach is simple: make a single jar of refrigerator jam every couple of weeks, or whenever you are inspired by what you find in the market. More

Q: Do you have any ideas for healthy meals to make for a recovering cancer patient? My mother is in remission, but she has trouble swallowing and therefore has a hard time eating food. I'm only home for one month and I want to make lots of meals for her that are easy to eat and can be frozen.

Sent by Rachel More

You know it's a good day when your future father-in-law arrives at your house with a brown paper sack full of ripe Elberta peaches, straight off a farm in rural Georgia. And while it's not the first of the sweet fruit I've enjoyed this year, it is certainly the most. So many, in fact, I had to ask Twitter what to do with them! More

Do you use your freezer to preserve herbs, vegetables, or fruit? The freezer can be a powerful, overlooked method of preserving. I wrote an article for Vegetarian Times that appears this month in the July/August issue, all about preserving the good foods of summer by using the freezer. Pesto, peach puree, tomato soup — stash them away now for the winter! One of my favorite ingredients, a handful of fresh herbs from the garden, is one of the simplest things to preserve in the freezer, and I just learned a new, better way to freeze herbs: In oil! More

Well hello there everyone. It's the weekend — a blessedly long weekend — and we have one last recipe for you to cap off Ice Cream Week: An easier, quicker take on the classic ice cream cake, one that will take you only about 10 minutes to put together. But be warned: the last slice may disappear from the dessert table in even less time than it takes to make this easy, creamy, chocolatey frozen Oreo cake. More