10,000 freeze recipes

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.

This can tuna pasta salad brings canned tuna to life with a burst of fresh and hearty flavors. The combination of green beans, tomatoes, olives, capers, and pasta creates a vibrant and satisfying dish. It's a delicious way to elevate canned tuna into a memorable meal.

Quick to prepare, great flavor. The fish takes on a caramel color on the outside, and stays flakey white on the inside, which creates a nice appearance.

Cranberries make this low-fat, healthy muffins a treat.

This easy party-perfect appetizer teams the flavors of Mexican and California cuisine in a lively dip.

Indonesian grilled fish simmered in a fragrant coconut milk curry with turmeric, ginger, lemongrass, and fresh greens. A traditional Gulai recipe that brings bold Southeast Asian flavors to your table in 35 minutes.

Freshly homemade guacamole is a great accompaniment with tortilla chips, and it is so quick and easy to make, refreshing feeling through the whole body!

Steamed vegetable curry over brown rice with a quick ginger-lime sauce. A 30-minute vegan main with bright, crisp vegetables and an aromatic Indian-spiced finish.

A seasoning mix that originated in Jamaica, jerk is popular throughout the Caribbean in the preparation of meats such as pork and chicken for grilling. Jerk seasoning typically includes chilies, onion, allspice, and thyme.

Homemade pita bread with the puffed pocket: bread flour, yeast, oil, and a hot oven. Soft, chewy rounds for stuffing, dipping, or tearing fresh from the pan.

Mrs. Johnson's peach preserves boil ripe sliced peaches in clear sugar syrup with lemon extract for old-fashioned Texas-style preserves. Spoon over biscuits or warm over vanilla ice cream.

A savory pie crust studded with chopped kalamata olives, made with whole wheat pastry flour, olive oil, and no butter. Vegan-friendly, flaky, and built for quiches, tarts, and savory galettes.

Autumn breakfast muffins built on pumpkin puree, applesauce, chopped apples, and warm spices, with bran and granola for fiber-rich crunch. Egg whites and applesauce keep them low-fat without sacrificing moisture.

A Moroccan-style carrot salad of tender cooked carrots tossed warm in a zesty dressing of lemon, garlic, cumin, and cayenne. Vegan, make-ahead, and even better after a few hours in the fridge.

Your basic hummus. Try adding a handful of black beans, spinach, or other "flavors" and spice to create your own unique taste!

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.