9,388 freeze recipes

PB&J specials made with rolled bread dough stuffed with peanut butter and jelly, topped with melted butter and chopped peanuts, then baked golden. A fun twist on a childhood classic.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Shark fillets marinated in lemon juice, fresh basil, garlic, chili sauce, and soy sauce, then broiled and drizzled with a reduced marinade glaze. Meaty, spicy, and full of punch.

Quick Jamaican rice and peas with canned coconut milk and red kidney beans. Warm Caribbean spices and herbs create authentic flavor in half the time.

Authentic Swiss fondue from Neuchatel with Emmentaler, Gruyere, dry white wine, and kirsch. Per-person measurements so you can scale to any gathering. Served with crusty bread cubes.

Menudo, the traditional Mexican tripe and hominy soup simmered with toasted ancho chiles, garlic, and cilantro. Serve with lime wedges for a smoky, soul-warming bowl.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.

A simple and delicious jelly that tastes wonderful with almost everything!

Fresh pineapple rings nestled in a chilled vanilla-honey sauce set with agar flakes. A light, elegant fruit dessert that's naturally dairy-free and comes together in 35 minutes.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

Red beans tossed in a bold balsamic-prune dressing with fenugreek, coriander, and chili-garlic paste. A chilled bean salad bursting with sweet, tangy, spicy layers.

Broiler-roasted red peppers with fresh lemon juice and salt. Three ingredients, silky-sweet strips that go with anything Mediterranean. Better than jarred.

Fresh red onion salsa with ripe tomatoes, cilantro, and parsley. A no-cook chunky salsa that's bright, herbaceous, and ready in 10 minutes flat.

Old-fashioned sour pickles brined with salt, vinegar, mustard seed, allspice, cinnamon, and mace. A traditional canning recipe ready after 8 weeks of curing.

Deep-fried red bean paste cakes wrapped in egg roll skins and fried twice for a crispy, golden shell around sweet, smooth filling. Just three ingredients for a classic Asian dessert or snack.