8,159 freeze recipes

Curried lentils with rhubarb and sweet potatoes, baked until piping hot and garnished with coconut. A unique vegetarian curry where tart rhubarb balances earthy lentils and warm spices.

A dump-and-go slow cooker lentil soup with crushed tomatoes, potatoes, carrots, and curry powder. Ten minutes of prep, eight hours in the crockpot, and dinner is done. Naturally vegan and loaded with fiber.

A big hit, it is almost the most excelllecnt pasta salad I have ever eaten. I think I will make it more and more!

Chocolate lovers beware, this dessert is sure to satisfy your tastebuds and keep you in the holiday spirit with a minty taste.

Tender sour cream muffins with a buttery cinnamon-pecan crunch folded inside and crumbled on top. Made with cake flour for an extra-soft crumb.

Couscous and chickpea salad with julienned ham, raisins, fresh vegetables, and a cumin-turmeric lemon dressing. A colorful 30-minute lunch salad that's equally great for meal prep or potlucks.

Hearty homemade yeast bread with bran, dark molasses, and sunflower seeds. Two rustic loaves with a chewy crust and soft, nutty crumb. Worth every minute of the rise.

A slow-simmered lamb shank and barley soup loaded with leeks, turnips, and carrots. This two-day cottage broth rewards your patience with deeply savory, stick-to-your-ribs comfort.

Classic spaghetti carbonara with crispy bacon, Romano and Parmesan cheese, eggs, and a splash of dry white wine tossed over low heat until silky and coated.

Curried rice with lentils, raisins, and apples: a vegan Indian-inspired one-pot pilaf with turmeric, ginger, curry, and sunflower seeds. Fat-free, high-fiber comfort with sweet and savory in every bite.

Green tomato cake with cinnamon, ginger, raisins, and walnuts baked into two moist loaves. A Southern garden classic that puts end-of-season tomatoes to sweet use.

Wartime impossible pie from South London with one batter that splits into crust, custard, and filling as it bakes. Use it sweet with coconut and vanilla, or savoury with canned tuna or salmon and frozen vegetables. Pantry magic.

This is simple to make and has a beautifully subtle flavor. As per true curries, it uses raw spices instead of some prepackaged curry powder.

A big-batch bran muffin batter with three types of bran, buttermilk, molasses, and raisins that keeps in the fridge for up to 2 months. Scoop, bake, and enjoy warm muffins any morning.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

Try this low-fat, scrumptious dish made with fettucine pasta, broccoli florets and parmesan cheese.