10,000 freeze recipes

Crisp biscotti soaked in flavored simple syrup until soft, then topped with fresh whipped cream and fruit. A quick Italian-inspired dessert with endless variations.

Veal piccata baked with mushrooms, capers, scallions, and a white wine lemon butter sauce. Make-ahead friendly: assemble cold, bake at dinner time.

The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank god for modified starch products.

Norwegian fiskepudding: a silky cod mousse bound with cream and cornstarch, baked in a water bath until firm. Classic Scandinavian fish pudding served hot with sauce.

Grilled pork burritos from a 48-hour marinated boneless rib roast rubbed with garlic, cumin, paprika, and oregano. Slice thin and pile into tortillas.

Mayo-free corn and cabbage slaw with a tangy lemon-mustard vinaigrette. A light, crunchy no-cook side dish that improves as it sits in the fridge.

Taco calzone stuffed with seasoned beef, Monterey Jack, cheddar, olives, and green onions in golden pizza dough. A Mexican-Italian mashup that bakes in under 10 minutes.

Baked flounder fillets smothered in cream of shrimp soup with Worcestershire, sherry, and a dash of hot sauce. A simple weeknight fish dinner with just 5 pantry-friendly ingredients.

Grilled marinated pork chops with lime juice, chili powder, and garlic, served with fresh salsa. A simple Southwestern-style pork chop recipe for the grill with a quick marinade and a cool topping.

Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.

Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.

Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a dip: enlist them for creative Mexican food construction: they even taste good straight!

Fish Florentine with tender fillets poached in court bouillon, layered over creamed spinach, and topped with a Swiss cheese sauce broiled until golden.

Crispy pan-fried potatoes seasoned with toasted cumin seeds, fennel seeds, cayenne, and loads of fresh basil. Eat them straight from the pan or wrap in a tortilla with cool yogurt for a quick, spiced meal.

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

Traditional slow-cooked polenta finished with butter and Parmesan cheese. Stirred low and slow for up to 45 minutes until thick, creamy, and impossibly smooth.