You can still dig up the original 1981 recipe from Gourmet, but the version by King Arthur is more accessible and totally unimpeachable. Freezing works with many muffins, but you can’t go wrong with classic morning glory muffins, packed with carrots, apples, or whatever mix-ins you prefer. Since then I’ve learned frozen muffins can be a lifesaver for anyone, caregiving or not, in need of a one-and-done, anytime meal or snack. I first started freezing muffins for my sister-in-law when she had her second kid, squirreling away batches in Ziplocs for the bleary-eyed days and nights of infant care when you just need easy carbs. Bettina Makalintal, Senior Reporter at Morning Glory Muffins In a nice hack to quickly satisfy biscuit cravings anytime, I’ve found that I can cook just one or two frozen biscuits in the air fryer. From there, I’ll pull however many I want to bake for brunch and then let the rest firm up a little longer, before putting them in a reusable freezer bag.
Lin’s recipe - which is, blessedly, adaptable to all sorts of cheeses, herbs, and inclusions - calls for freezing the cut biscuits for 30 minutes before baking to ensure the flakiest layers. Luckily, my favorite biscuit recipe, which comes from Daybird chef Mei Lin, freezes perfectly. That being said, I find that most biscuit recipes yield too many for myself and my partner to eat in one sitting, leaving leftovers that are never as good. The best way to eat a biscuit, in my opinion, is still-steaming warm and fresh. Jonathan Smith, Interim Editor Cheddar-Scallion Biscuits Just throw a frozen brick into the microwave until it’s almost thawed and then put it in the oven at 400 degrees for a few minutes, until the edges are crispy, and forever transform your perception of freezer food. The ingredients fuse together, making every bite the right balance of salty, sweet, and cheesy. The sauce and the cheese, after hibernating for days, weeks, or even months with the pasta sheets, creates a depth of flavor that doesn’t exist in fresh lasagna. The way homemade lasagna reheats is a thing of magic. On nights when we don’t feel like cooking for ourselves, we open up the freezer and chisel off a couple of servings from our own frozen stash, like hungry ice sculptors, and within minutes we’re eating a meal that somehow tastes even better than it did the day we cooked it. Ditto when multiple friends got COVID-19, and after another friend’s wedding. When our upstairs neighbors had their first baby earlier this year, my girlfriend and I brought them a massive tray of lasagna. Missy Frederick, Cities Director Classic Easy Lasagna You’ll be rewarded with a dark, savory gumbo undiluted by tomato - and plenty of it to store for later.
FOOD STAFFS FAVORITE RECIPES HOW TO
The roux is admittedly time-consuming, but there are instructions included on how to make the process less hands-on. Enter this excellent version for chicken and andouille gumbo from Serious Eats. It’s one of those foods that doesn’t quickly deteriorate in the freezer, and recipes without seafood are even less delicate. Gumbo is a commitment anytime you make it (and most recipes tend to make a lot), so I always like to freeze half of it as a gift for Future Me. Nadia Chaudhury, Editor of Eater Austin Cajun Gumbo With Chicken and Andouille Sausage And the dish is an ideal freezer food because all you have to do is portion out the soup into little deli containers and thaw/microwave when needed. I tend to make lentil soup in my slow cooker because it’s easy and the house smells so good. It’s soothing, hearty, and works well for lunch, dinner, hangovers, and upset stomachs you can mix in whatever you want (my new go-to is chunks of whatever cheese I have available, Impossible nuggets, a ton of hot sauce, and a drizzle of olive oil). Lentil soup is one of those perfect foods for me. (From there, here’s your guide on how to defrost everything.) Slow Cooker Curried Lentil Soup
FOOD STAFFS FAVORITE RECIPES FULL
From freezer-friendly muffins to an always-satisfying lasagna, take this as your inspiration to stuff the freezer full of goodness and make life easier for your future self. A baked good that’s somewhat involved? The work goes by easier when you think about it in the context of future treats that need only to be pulled out of the freezer. Big-batch recipes? Make the whole thing - you’ll be thankful for any extras in a few weeks when you need a quick dinner or late-night snack. We like to think of the freezer as a way to maximize our efforts in the kitchen.
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