10,000 freeze recipes

Traditional Irish oatcakes made with just oatmeal, flour, salt, and water. Griddle-cooked then oven-crisped, these sturdy flatbreads pair with butter, cheese, or smoked fish.

Brithyll a Chig Moch (Trout and Bacon) Welsh recipe

Thai tom kha gai: creamy coconut chicken soup fragrant with galangal, lemongrass, bergamot leaves, and fresh chilies. Tangy, rich, and aromatic in every spoonful.

Grape marmalade made the old-fashioned way with just grapes and sugar, no added pectin. Slip the skins, simmer the pulp, then cook it down until the syrup sheets off the spoon and sets.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

The base of chicken stew is made with apricot, tamarind and chipotle, that is loaded with flavor. Simmering makes the chicken juicy, tender and delicious.

Pan-seared rib-eye steaks topped with a wild mushroom ragout in port wine, beef broth, cream, and fresh tarragon. Steakhouse quality from two skillets in 40 minutes.

Hubbard squash and yams simmer in coconut milk with cinnamon and cloves for a lightly sweetened West African side dish ready in 25 minutes.

Baked Guavas Stuffed with Mushrooms and Olives recipe

Bohemian liver dumplings made with ground calf's liver, eggs, garlic, and cracker crumbs, boiled in broth. A traditional Czech soup addition with only 5 ingredients and 30 minutes start to finish.

This is THE best turkey burger I've ever tasted...and quite possibly the best BURGER I've ever tasted. SERIOUSLY...try this.

A quick and easy fat free pie crust that uses Phyllo (Filo) pastry in place of a fat-laden crust.

Let a succulent aroma into your kitchen with this easy crockpot recipe that's hassle free.

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.

Thick rib eye steaks crusted in brown sugar, rubbed with garlic, and soaked in bourbon overnight. Simple, bold, and packed with sweet-smoky char on the grill.

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.