10,000 freeze recipes

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

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My family has been making this for years. It's always a hit.

Authentic-tasting mole in under an hour using jarred paste, Mexican chocolate, and a simple trick. Smoky, rich sauce coats tender boiled chicken for a weeknight win.

Broiled filet mignon brushed with butter and oil, cooked fast under high heat for a seared crust and a rosy, tender middle. A simple steakhouse classic you can nail at home in 10 minutes.

Sauce Chien, a spicy Caribbean condiment made with red and green jalapenos, garlic, onion, oregano, and hot vinegar. A fiery French Antillean table sauce for grilled meats and fish.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Greek mushroom salad: button mushrooms simmered in olive oil, white wine, and lemon with bay, thyme, coriander, and fennel seed. A meze-style cold mushroom salad served the Mediterranean way.

Garlic steak marinated in steak sauce, cracked pepper, and crushed garlic then broiled to juicy medium-rare. Five ingredients, one hour marinade, and dinner is handled.

Kotopita, a traditional Greek chicken pie with tender shredded chicken in a creamy egg and cheese sauce wrapped in layers of crispy, buttered phyllo dough. Bakes golden and flaky.

Beef Cheese Ball: a vintage cream cheese spread blended with horseradish and chipped beef, then rolled in more chipped beef. Cocktail party classic, mixes in 10 minutes.

Steamed seafood dumplings wrap a delicate shrimp-and-scallop filling with garlic, ginger and crunchy water chestnuts in wonton skins, then steam them light and tender. Served with a duck sauce and hot mustard dip.

Authentic Irish oatcakes: rustic four-ingredient oat triangles cooked on a bakestone with bacon drippings or beef fat. Pair with butter, cheese, jam or smoked fish. Centuries-old Celtic staple.

Greek village salad (horiatiki) layers wedge-cut tomatoes, sliced cucumbers, green pepper, onion rings, and black olives under a sharp oregano-garlic vinaigrette. No lettuce, no fuss, all summer.

Grilled tarragon chicken: Dijon-rubbed chicken breasts grilled over hot coals and basted with a tarragon-lemon butter. Classic French bistro flavors off the backyard grill.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe