8,159 freeze recipes

No-bake chocolate peanut butter oatmeal cookies with coconut. Boil the sugar mixture for one minute, stir everything together, and drop on wax paper to set.

Avocado halves stuffed with saffron pastina, chopped tomatoes, scallions, parsley, and vinaigrette. An elegant lunch main or dinner first course with golden, fragrant pasta filling.

Ash reshteh, the classic Persian noodle soup thick with kidney beans, chickpeas, lentils, spinach, fresh herbs, and beets, finished with a tangy whey or vinegar swirl. Pure comfort.

Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

Creamy green split pea soup pureed smooth with browned onions and marjoram, finished with skim milk. A simple, high-fiber soup from just 7 ingredients. No ham needed.

Chocolate tortoni is a frozen Italian dessert with two kinds of chocolate, whipped cream, beaten egg whites, toasted almonds, and candied cherries. Elegant, no-churn, and make-ahead.

Honey whole-wheat yeast bread baked in a coffee can for a tall, round loaf with a dark, chewy crust. No kneading required. Freezer-friendly dough for baking anytime.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Vegan eggplant dal with roasted eggplant folded into red lentils simmered with popped mustard seeds, cumin, coriander, and cinnamon. A smoky Indian lentil sauce.

Nori lamb surprise butterflies lamb loin around scallops, mango, mushrooms, and pickled ginger, wraps it in seaweed, and pairs it with a chili-lemongrass syrup and a roasted pepper relish.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

Lentil stew recipe from my German mother! One of my favorites German dishes ever. Pour over spaetzle, noodles, or rice.

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Caramelized onion and rosemary pizza on a homemade food processor dough with Parmesan and a splash of red wine vinegar. A focaccia-style flatbread in 35 minutes.

German hasenpfeffer: rabbit marinated in vinegar and wine, then braised with bacon, onions, and a touch of chocolate for a velvety sauce. Old-world hunter's stew.