10,000 freeze recipes

No-bake Halloween spider cookies with melted chocolate, crispy rice cereal, coconut, and chow mein noodle legs. A spooky-fun treat kids love to make and devour!

Thai jungle curry with catfish, homemade curry paste, Thai eggplant, and kaffir lime leaves. A fiery, coconut-free curry that's broth-based, bold, and ready in 20 minutes.

Cheese straws are a Southern cocktail-party classic: sharp aged cheddar and cayenne rolled into a buttery dough, fork-ridged, and baked crisp. Savory, spicy, and impossibly snackable.

Fresh apricot sundae with dark brown sugar, orange zest, and vanilla or raspberry frozen yogurt. A no-cook summer dessert ready in 5 minutes at just 58 calories.

Miso pesto pasta swaps Parmesan for savory miso, blending basil, toasted nuts and garlic into a creamy, umami-rich vegan pesto tossed with hot pasta. Dairy-free and ready in the time it takes to boil noodles.

Porcupine cookies are a 4-ingredient gluten-free retro cookie: eggs, sugar, chopped dates, and walnuts rolled in shredded coconut, then slow-baked until the coconut crisps golden.

A big-batch green tomato pickle with sliced onions, vinegar, sugar, and pickling spices. Brined overnight, simmered briefly, and canned into 6 to 7 pints for the pantry.

Easy bean, sausage and barley soup for your slow cooker.

A hilariously gross Halloween cake decorated to look like a head with frosting 'hair,' cherry eyes, and a fruit roll-up tongue. Kids go absolutely wild for this one. Easy box cake base.

Chocolate bourbon balls are no-bake holiday treats made with crushed vanilla wafers, walnuts, honey-sweetened melted chocolate, and a splash of bourbon. A Southern Kentucky tradition.

Savory orange roasted tofu and asparagus pairs crispy-edged cubes of miso-glazed tofu with spring asparagus, tossed in a bright orange-basil-miso sauce. A vegan, gluten-free spring dinner.

Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.

Hot and sour celery soup with tofu, sunchokes, and jicama in a ginger-spiked broth thickened with cornstarch. A low-fat, high-fiber twist on the Chinese classic.

Moroccan dessert couscous steamed three times until feathery light, finished with olive oil and cinnamon, then garnished with dried fruits and almonds. A traditional North African sweet.

Single-jar homemade dill pickles with fresh dill heads, garlic, and apple cider vinegar brine. Small-batch refrigerator pickles that cure for 2 weeks before they're ready.

Pan-seared beef tenderloin fillets served with a quick mushroom-horseradish brown gravy. A 25-minute special occasion dinner that turns packaged gravy into something worth serving company.