10,000 freeze recipes

Fresh cherry sauce simmered with white wine and lemon juice, pureed smooth, then studded with whole cherries. Nutmeg and cayenne add quiet warmth. A make-ahead sauce for pork, duck, or game.

Persian sugar-pickled garlic simmered in red wine vinegar with cloves and black peppercorns. Sweet, tangy, and mellow after a month of refrigerator pickling.

Kalbi Kui is a classic Korean grilled short rib recipe marinated overnight in sesame oil, olive oil, bouillon, and scallions. Simple ingredients, bold umami flavor, and just 10 minutes on the broiler.

Jewish-style kasha and mushroom knishes: flaky puff pastry pouches stuffed with toasted buckwheat groats, caramelized onions, and mushrooms. Poppy seed-topped and bite-sized for parties.

Homebrew ginger mead with 7 pounds of honey, fresh ginger root, and optional fruit additions. Fermented with champagne yeast and aged 3 to 12 months for a smooth, spiced honey wine.

Chocolate wafer crust is the two-ingredient no-fuss foundation for cream pies, cheesecakes, and icebox desserts. Crushed chocolate wafers bound with melted butter and briefly baked for crisp hold.

Sauteed chicken tenders tossed with rice, mandarin oranges, sliced almonds, and celery. A quick, light skillet dinner with sweet citrus and nutty crunch in every forkful.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Fasoulada, the classic Greek white bean soup with tomatoes, olive oil, leeks, and vegetables. A hearty vegetarian one-pot meal that's considered Greece's national dish.

Spiced ground lamb grills into crispy-edged slabs perfect for slicing thin and stuffing into warm pita with yogurt and fresh salad. This 15-minute doner kebab brings street food flavor to your kitchen.

Braised red cabbage with fresh cranberries, red wine vinegar, brown sugar, and ground cloves. A tangy, sweet-sour side dish with vibrant color for holiday meals.

Quince and cranberry compote slow-cooked with cloves, allspice, cinnamon, and orange zest. The quince turns deep pink after two hours and gets balanced with balsamic vinegar.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Saganaki, the classic Greek fried cheese appetizer made with kefalotiri or kasseri, pan-fried in butter until golden and finished with fresh lemon juice.

Lightened potato skins with crispy russet shells, sharp cheddar, turkey bacon, and fresh chives, served with low-fat sour cream. All the steakhouse appetizer flavor, way less guilt.

Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.