10,000 freeze recipes

Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.

Wholesome bars packed with oats, dried apricots, raisins, and sunflower seeds, sweetened with molasses and bound with orange juice.

Quick-sautéed cucumber and red onion relish with fresh mint and red wine vinegar, served warm as a bright side for grilled fish or lamb.

Saltbush Lamb backstraps served with sweet potato mash, broccolini, grilled figs and finished with Lamb jus.

Classic house salad with romaine, radicchio, shredded carrots, tomato, and cucumber tossed in vinaigrette. A crisp, colorful side salad ready in 15 minutes.

Quick herbed white bean dip with cannellini beans, garlic, lemon, olive oil, cumin, and oregano. The 10-minute Mediterranean appetizer that's lighter than hummus and just as versatile.

Apple-filled acorn squash with brown sugar, chopped walnuts, and orange zest. Baked cut-side down first for tender flesh, then filled and finished in the oven. A vegan fall side.

A herb-loaded Greek vegetable casserole from Mystras with eggplant, zucchini, potatoes, okra, and fresh dill and parsley, topped with toasted breadcrumbs. Vegetarian comfort food, served warm or cold.

Chinese glutinous rice steamed with slivered ham, dried shrimp, mushrooms, and preserved turnip. A savory sticky rice dish cooked low and slow in an earthen pot.

Morisqueta, a traditional Mexican method for cooking perfectly fluffy white rice with separate grains. Soaked, boiled, and rested for light, non-sticky results every time.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Baked apples stuffed with oats and brown sugar, dusted in cinnamon, and baked in a splash of grape juice until tender and bubbling. A cozy fall dessert with no butter and a warm, spiced finish.

Entertain the chocolate lovers you know with this delicious pie that will make you lick your lips after every bite!

Lemon butter spread made with just softened butter and fresh lemon zest. Bright, citrusy, and ready in 5 minutes for toast, rolls, or corn on the cob.

Gulai kambing, an Indonesian spiced lamb curry simmered in coconut milk with lemongrass, bird's eye chilies, cardamom, and ground macadamia nuts. Rich, aromatic, and served over rice.

An old-fashioned root vegetable stew with salt pork, cabbage, carrots, turnips, parsnips, and potatoes slow-steamed until fork-tender. Farmhouse cooking at its most honest and filling.