9,806 freeze recipes

Fresh pear halves filled with Roquefort cream blended with white wine and cayenne. An elegant no-cook appetizer or cheese course ready in 15 minutes.

Not a pie at all! This Lancaster County classic is a hearty chicken noodle stew with tender potatoes and square-cut egg noodles simmered in rich homemade broth. Pure PA Dutch comfort.

Lemons are available year round with a peak season in the summer. Choose specimens that are firm, smooth, brightly colored, heavy for their size, and devoid of any blemishes or green splotches, a sign of underripeness.

Creamy leek soup blended smooth with apples, potato, carrots, orange juice, and a hint of curry. A one-pot pureed soup with a sweet, earthy flavor and no cream needed.

Chilled penne pasta salad with julienned carrots, zucchini, green onions, and fresh basil in a light sesame-cream dressing. A vibrant make-ahead side dish.

Penne with artichoke hearts, ricotta, spinach, and white wine in a light lemon sauce. No cream, no oil, and packed with vegetables. A fresh 15-minute pasta dinner.

Potatoes O'Brien fried in bacon drippings with green bell pepper, scallions, and fresh basil. A classic diner-style breakfast side dish with golden, crispy edges in 35 minutes.

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Garbanzo bean pizza with a gluten-free chickpea puree crust topped with tomato sauce, mozzarella, and Italian herbs. High-protein, grain-free, and surprisingly crispy.

Couscous Provencal with artichoke hearts, ripe tomato, fresh basil, and briny capers. A bright Mediterranean side that comes together in about 15 minutes using steeped (not boiled) couscous.

Turkey spaghetti sauce with chopped cooked turkey, canned tomatoes, tomato paste, basil, and thyme. A lean, quick pasta sauce that uses up leftover turkey in 25 minutes.

Chilled peach soup blended with sour cream, tropical fruit juices, and dry sherry, garnished with fresh mint. A no-cook cold soup inspired by The Greenbrier resort, served as a first course or dessert.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Bread machine loaf with buttermilk, honey, applesauce, orange zest, caraway seeds, and raisins. A Scandinavian-inspired sweet bread with a tender crumb and warm, fruity aroma.

Sweet potato whip blended with carrots, chicken broth, nonfat yogurt, and cinnamon for a lighter, less sugary take on mashed sweet potatoes. A great make-ahead holiday side.