10,000 freeze recipes

Southern-style smothered okra and eggplant slow-cooked with tomatoes, bell pepper, and apple juice until meltingly tender. No oil needed in this hearty, no-fat vegetable dish.

Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.

Koloketes: traditional Cypriot pumpkin hand pies with bulgur, onion, and warm cinnamon in a crisp olive oil pastry. Authentic Greek Cypriot mezze or snack.

Sweet and fiery pineapple mustard horseradish sauce with apple jelly and dry mustard. A no-cook condiment for ham, roast beef, or charcuterie boards.

Crushed hazelnuts simmer into rich, creamy broth in this traditional Algonquin soup that needs no dairy. Just nuts, stock, shallots, and time create velvety texture that coats your spoon.

Curried beef meatballs made with ground beef, herb stuffing mix, and curry powder, cooked in the microwave in minutes. Bite-sized appetizers perfect for parties with sweet-tart dipping sauce.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Cheesy pull-apart bread made with refrigerator biscuits, cheddar, bacon bits, peppers, and pimentos. A 20-minute crowd-pleasing appetizer or side.

Four-ingredient peanut butter and orange sandwich filling sweetened with honey. A no-cook lunchbox spread with bright citrus chunks that brings something fresh to the PB&J game.

The perfect recipe to make your breakfast more entertaining and scrumptious!

Homemade tahini from scratch with just toasted sesame seeds and oil. Smooth, nutty paste for hummus, baba ganoush, salad dressings, and Middle Eastern cooking. Keeps for months in the fridge.

Peach cantaloupe soup blends ripe summer fruit with orange juice and a pinch of nutmeg into a chilled puree, topped with fresh blueberries. Light dairy-free starter or dessert.

Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.

Fennel and carrots cooked slowly in an seasoned olive oil.

Chestnut meringues with chopped marrons glaces folded through crisp, snowy French meringue, dusted with cocoa. A delicate, old-world European cookie for tea trays and holiday gift tins.

Fresh shelled pinto beans slow-simmered with tomatoes, cumin, paprika, garlic, and olive oil. Finished with lemon juice and fresh herbs. A vegan side dish from scratch.