10 Staples Kitchn Editors Always Keep in Their Freezers
When it comes to stocking the freezer, the Kitchn team really practices what we preach. We’ve shared all sorts of information on freezer-aisle finds that cut down on meal prep and the pantry items to keep stashed away in your freezer to help prolong shelf life.
And today we’re sharing the foods our editors keep stocked in their freezers at all times. Maybe you’ll pick up an idea or two from the mix!
There’s always an assortment of sliced bread (most often sourdough) in my freezer. I buy a loaf at the farmers market almost every week, and the first thing I do when I get home is cut half the loaf into slices and stash it in the freezer. I’ll use it for toast, casseroles, last-minute garlic bread on pasta night, and breadcrumbs. —Kelli Foster, Associate Food Editor
My freezer is filled with more frozen bananas than I know what to do with. I have this weird hang-up about brown spots, so once they go brown (always sooner than I think), I throw them in the freezer and whip them out when I want to make smoothies or banana bread. Sometimes I eat them straight-up frozen with a spoonful of almond butter — they kind of have an ice cream texture. —Lauren Masur, Staff Writer
5. Ice cream
I always keep a stash of homemade breadcrumbs so we can quickly make things like meatballs and chicken cutlets without fuss. — Sheela Fiorenzo, Assistant Food Editor
I always have grains in my freezer. I typically cook a big batch over the weekend, then store some in the fridge for lunches and the rest in the freezer to rely on the following week. I can rest assured knowing the base for a nutritious meal is just a quick trip the microwave away. —Grace Elkus, Senior Food Editor
I thaw them and throw them into salads or put them on top of grain bowls, ot roast them with olive oil and salt (it’s unnecessary but nice) for a little snack. Sometimes I even blend a cup into guacamole to make it extra healthy. —Lisa Freedman, Lifestyle Director