10,000 freeze recipes

The complete guide to cooking asparagus: boiled, steamed, and microwaved. Learn how to prep, peel, and cook fresh asparagus spears and pieces to crisp-tender every time.

Hawaiian chocolate chip cookies loaded with macadamia nuts, shredded coconut, oats, and semi-sweet chocolate. Big, chewy island-style cookies flattened with a glass.

Gratin Catalan with layered eggplant, roasted peppers, capers, anchovies, and a pine nut breadcrumb topping. A rustic Mediterranean vegetable bake served warm or at room temperature.

Cajun shrimp and eggplant casserole baked with rice, the holy trinity of onion, bell pepper, and celery, topped with buttered bread crumbs. Southern comfort in a baking dish.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

Stale bread simmers with Roma tomatoes, garlic, white wine, and marjoram in this hearty Italian peasant stew. Tiny pastina added at the end gives it body. Ready in 45 minutes.

Easy Swiss steak braised in Mexican-style stewed tomatoes and beef bouillon until fork-tender. A simple, old-fashioned comfort dinner served over mashed potatoes.

If you want the juiciest and tastiest pot roast, endeavor to find one with the shoulder bone still attached. And the more of the bone present, the better.

Prune whip spice cake with cinnamon, nutmeg, and allspice, topped with homemade prune butter frosting studded with chopped prunes and nuts. A vintage classic.

Italian biscotti with Sambuca liqueur, toasted pine nuts, star anise, and lemon zest. Twice-baked for a crisp, crunchy cookie built for dunking in espresso.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Carrot cake layered with grated carrots, crushed pineapple, walnuts, coconut, and raisins, topped with orange-scented cream cheese frosting. Three layers of moist, spiced cake that gets better overnight.

Grilled vegetable salad with eggplant, roasted peppers, zucchini, mushrooms, and red onion tossed in a balsamic basil vinaigrette. Make it hours ahead and serve at room temperature for peak flavor.

Peanut butter balls rolled in coconut and shaped into spiders with licorice legs and raisin eyes. A fun no-bake Halloween craft snack kids can make in 10 minutes.

Date chutney (khajoor chutney) with tamarind, cumin, and red pepper flakes pureed into a thick, sweet-tangy Indian condiment. Just 6 ingredients for an authentic dipping sauce for samosas, chaat, and pakoras.

Classic boiled corned beef and cabbage simmered with whole peppercorns and cloves, served with a tangy sour cream horseradish sauce. The traditional Irish-American dinner done right.