Freezer Friendly Recipes & Freezing Tips

Bush's, we're coming for your recipe.

The buttery, crispy taste of summer!

And a classic part of the Rosh Hashanah table.

This is why you should buy that two-pound bag of cherries.

Tender, fall-off-the-bone perfection.

They'll melt in your mouth.

Ever had a palmier? A flaky turnover filled with jam? A bite of puff pastry topped with mushrooms at a fancy cocktail party? All these delicious treats start right here, with this dough. Yes, you can buy puff pastry at the store, but if you’re in the mood for a real baking project, you can make it yourself at home. All you need is a pastry scraper and a French rolling pin, and simple ingredients like flour, water, and butter.

It cooks while you're at work!

They're light and crispy, too.

Puddles of mozzarella in a meaty marinara tossed with tender rigatoni pasta.

It's really just a matter of waiting.

I recently discovered that ice cream cake is a surprisingly divisive topic. When I asked friends and readers whether actual cake belonged in ice cream cake, the responses were severely split. Of course! said some. Absolutely not, insisted others. It turns out, you see, that many, many people were raised on the Dairy Queen and Carvel ice cream cakes, which are nothing but pure and cold ice cream, with chocolate cookie bits in the middle, and a luscious layer of whipped frosting over it all.

It's sweet, sour, and totally favor-packed.

Like a good chili or chicken noodle soup, homemade beef stew is one of those dishes that is just good to have in your back pocket. It’s a dish that will serve you well through long winters and family visits and other small moments of need. Making one isn’t hard (if you’re short on time, there’s even a way to make beef stew in the Instant pot), and will surely nourish you through several meals. Here’s my tried-and-true method for making a very good beef stew.

There's one step that makes all the difference.

You can cook this with whatever you have on hand right now.

Freezer-friendly breakfast sandwiches are about to make you very happy

It's also packed with veggies.

It all starts with your summer secret weapon: homemade limeade concentrate.

Bone broth and the Instant Pot were meant to be!

It's easy to bake on any sort of schedule.

It's packed with a rainbow of crisp-tender vegetables.

Shredded meat — beef, pork, or chicken — is one of the most versatile dinner elements you can imagine! Cook up a few pounds to stash in the freezer, then dole it out for weeknight meals all month long. Or make a huge batch and feed a whole crowd of people in one go. Today, let’s talk chicken: Simple, inexpensive, and relatively quick, chicken has some advantages over the heavier beef and pork.

It ensures less watery, more deeply flavored results.

It may just ruin every other chocolate chip cookie you’ve ever tasted.

A cross between a taco and a quesadilla, these quesatacos are filled with melty cheese and delicious shredded beef.

I had my first pão de queijo at a Brazilian restaurant in Atlanta over five years ago, and I still dream about it. It was crispy outside but amazingly soft and chewy inside, and its cheese flavor was so haunting that I had to eat several more just to fix it in my mind. Well, I’m in trouble now because I just discovered how to make these little cheese puffs. With their addictive cheesiness? They are super easy to make at home.

You only need one bowl *and* they use a whole can of pumpkin.

This method is foolproof.

This loaf is packed with mushrooms, nuts, oats, and beans.

A fresh and flavorful sauce to memorize.

Warning: This will fill your home with the most maddening, irresistible, and mouth-watering aromas imaginable.

Move over, lasagna. It's ziti time!

It's all about the toppings.

They also take half the amount of time to bake.

Peanut butter and chocolate once again join forces in this soft, buttery cookie.

They're even better than the original.

This is the definitive recipe for classic vanilla custard ice cream.

There are plenty of make-ahead moments to keep things as easy as possible.

Come winter, you'll be happy you did.

Fresh, sweet corn takes these rich and cheesy croquettes up a notch.

Corn and berries are a summer love match.

Pro tip: It's amazing slathered on toast.

Made with fresh fruit juices and purées.

This is the easiest, flakiest, no-sweat pie crust.

These muffins use up a whole pound of zucchini.

It tastes like a totally heightened version of avocado.

Why choose between zucchini bread and banana bread when you can have both?

The crispy Parmesan and panko coating is irresistible.

It's perfect with a mug of hot tea.

On Sukkot, which begins tomorrow night, Jewish families around the world will head outside to eat under the stars. As the Jewish calendar’s harvest festival holiday, there is a tradition of building temporary outdoor huts called sukkahs, which serve as al fresco dining rooms during the weeklong holiday. As wonderful as it is to have an excuse to dine in the great outdoors, autumn can be an iffy time of year — sometimes gloriously crisp, other times uncomfortably chilly.

What is it about lemons and summer? If you happen to live in a citrus-growing region, you know that it’s possible to find ripe lemons on trees year-round, but that they are actually in peak season in the dead of winter. I think it’s thanks to the summertime tradition of lemonade stands that makes me associate the tangy flavor with the hot months.

Come January, the hum and buzz of juicers everywhere builds and I hear of more and more people making resolutions to clean out their systems and drink more juice, at least temporarily. No judgement; in fact, last year at this time I was on a five-day juice cleanse so my juicer was working hard and I was feeling alive and clean. This year, though, I am more in the mood to make my ice cream machine hum rather than my juicer.

There's no time like the present to meal prep for your freezer.

This is the ultimate guide for tamale beginners.

This thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes will use up your extra vegetables in one fell swoop.

Yes, really! I've been making these once a week for seven years.

Because some days you just don't feel like doing a lot of cooking.