10,000 freeze recipes

Braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.

Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.

Smoked salmon steaks rubbed with hot sweet mustard, dill, lemon, and minced onion. Low and slow in the smoker until flaky and loaded with sweet heat.

Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.

Bread Provencale is a Provençal stuffed baguette filled with sausage, tomatoes, olives, capers, and basil, then chilled overnight and sliced into rounds. A make-ahead picnic classic from the South of France.

Fiery chili soup with seared lamb, white hominy, green and red chili peppers, and crushed juniper berries. A hearty, spicy Southwestern-style stew simmered until the lamb is fork-tender.

Marynowane Pieczarki are Polish marinated mushrooms in a peppercorn and bay leaf vinegar brine. Tangy cocktail-hour bites that hold for weeks in the fridge. Pure old-world preserving.

One-skillet beef goulash using freezer mix with canned tomatoes, noodles, and herbs. A quick weeknight dinner where the noodles cook right in the sauce.

Big-batch season salt with paprika, garlic powder, dry mustard, curry, thyme, basil, and marjoram mixed into salt. A bulk pantry staple for everyday seasoning.

Grilled Cornish game hens glazed with a fiery red pepper sauce made from roasted peppers, Dijon mustard, and three kinds of hot pepper. Four-alarm heat with a sweet roasted pepper backbone.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.

Smoked trout fillets topped with a creamy watercress sauce made from sour cream, lemon juice, and a kick of hot sauce. No cooking required.

Chez Melange gazpacho is a chilled tomato and tri-color pepper soup brightened with cucumber, dill, cilantro and a touch of beef stock for savory depth. No-cook summer starter.

Egg Beaters Benedict: lighter eggs Benedict with steamed liquid egg substitute, turkey instead of Canadian bacon, and hollandaise. Cholesterol-friendly brunch classic.

Thick-cut porterhouse steak marinated in a bold Asian-inspired blend of chili bean paste, soy sauce, and sesame oil. Fire up the grill for this fusion masterpiece that brings steakhouse quality with Pacific Rim flair.

Hot sourdough bread bowl filled with a creamy chipped beef dip made from cream cheese, sour cream, and green onions. Baked in foil until warm and bubbly, then served with torn bread for dipping.