10,000 freeze recipes

Kashmiri spinach (haak) with asafetida, turmeric, cayenne, and a homemade garam masala of black cumin, cardamom, cloves, nutmeg, and cinnamon. A deeply spiced, vegan North Indian side dish.

Fill your kitchen with that wonderful smell of barbecue with this simple crockpot recipe.

Authentic slow-simmered Indian curry with freshly toasted and ground whole spices, served over fragrant cardamom-turmeric basmati rice. Use any pre-cooked meat for a deeply spiced homemade curry.

Authentic Thai massaman curry paste pounded from scratch with dry-fried spices, dried chilies, lemongrass, galangal, grilled shrimp paste, and tamarind. Deep, complex, and aromatic.

Easy bread machine focaccia with just six ingredients including olive oil and active dry yeast. Hands-off Italian flatbread perfect for sandwiches, dipping, or pizza-style toppings.

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

Halloween face paint mixes cornstarch, water, cream, and food coloring into a homemade non-toxic costume paint. Skin-safe, kid-friendly, and ready in seconds for trick-or-treat night.

Cherry filling for pierogies takes pitted dark sweet cherries and a squeeze of lemon for a fresh fruit filling. Polish dessert dumpling stuffing that comes together in 20 minutes.

Indian okra and tomato curry (bhindi subji), sautéed and simmered in a turmeric-tomato sauce with fresh cilantro and green chiles. A vegan weeknight curry that comes together in one pan.

No-bake peanut butter cracker sandwiches dipped in melted white chocolate. A four-ingredient sweet-and-salty treat that takes 20 minutes and tastes like a homemade candy bar.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

Old-fashioned crock dill pickles made with a simple hot brine of water, salt, vinegar, and black pepper. A Pennsylvania-style recipe that layers cucumbers with fresh dill stalks.

Moroccan vegetable tagine with saffron, butternut squash, chickpeas, and raisins over whole wheat couscous topped with toasted almonds. A hearty vegan one-pot dinner full of warm spices.

Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.

Curried rice baked with dried apricots and toasted almonds in vegetable stock. A fragrant, hands-off vegetarian side dish with sweet, nutty, and spiced flavors.

Rich, tasty and delicious Indian rice that goes well all the Indian dishes or normal dishes.