9,388 freeze recipes

Traditional Tahitian ma'oa and pahua tairo combines fresh snails or clams with taioro (fermented coconut-shrimp sauce), onions, and garlic. An authentic South Pacific delicacy.

Three-ingredient whole-wheat sourdough starter made with whole-wheat flour, active dry yeast, and lukewarm water. Ferments in 18 to 24 hours at room temperature.

A succulent chicken dish that is made with honey and orange juice.

Easy baked beans doctored from canned pork and beans with crispy bacon, brown sugar, ketchup, Worcestershire, and mustard. The classic 6-ingredient potluck side dish.

Kid-friendly paella: chicken drumettes, bacon, saffron rice, and peas in a single pan. A gentler introduction to Spanish flavors that still delivers that signature golden, crackling bottom.

Canned peach halves soaked in a warm Kahlua syrup with brown sugar, cinnamon sticks, tarragon vinegar, and citrus zest. An elegant no-bake condiment or dessert topping.

Hot spiced punch made in a coffee percolator with cranberry juice, apple juice, brown sugar, cinnamon sticks, and cloves. Fill the house with the smell of the holidays in 20 minutes.

Homemade German-style mustard with whole mustard seeds, cider vinegar, cinnamon, allspice, and honey. Bold, grainy, and fiery. Keeps in the fridge for months. Gift-jar worthy.

Hernekeitto is the traditional Finnish yellow split pea soup, simmered with smoked ham hocks, potatoes, carrots, and whole allspice. Hearty Nordic comfort food, served Thursdays in Finland.

Add a new look to your dinners with this succulent dish that is perfect to serve when that special someone is coming over for dinner.

Frescavena is the beloved Venezuelan oat drink: fine-blended oat cereal and sugar stirred into cold milk or water over ice. Creamy, wholesome, easy to customize.

Old-fashioned cinnamon pickles made from cucumber rings soaked in pickling lime and candied in a sweet cinnamon syrup over 4 days. A cherished Southern canning tradition.

Japanese nori rice balls (onigiri) with brown rice, steamed carrot sticks, and tangy umeboshi paste, served with a ginger-soy dipping sauce. A simple vegan snack or lunch.

Sweet and sour green tomato pickles with brown sugar, vinegar, and a bouquet of pickling spices. The classic end-of-summer way to use up unripe tomatoes from the garden.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Grilled Pork Tenderloin with Steamed Asparagus recipe