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Freezer: 3 months
Cook once, eat twice: Double it (8 servings instead of 4), eat half and freeze the other half.
Its note: “Freeze cooled meatballs on a tray, then bag them, up to 3 months.”
Reheat: “Reheat in sauce until 165°F.”
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Freezer: 2 months
Cook once, eat twice: It makes 14 servings: eat half and freeze the rest.
Its note: “Freeze sliced ham up to 2 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Freeze up to 3 months.”
Reheat: “Reheat covered at 350°F until hot in the center (165°F).”
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Freezer: 3 monthsFreeze before cooking
Cook once, eat twice: Double it (12 servings instead of 6): cook one batch and freeze the other before cooking, the way its make-ahead note says.
Its note: “Or freeze unbaked up to 3 months; thaw overnight in the fridge first.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Freeze in sauce up to 3 months.”
Reheat: “Reheat until 165°F.”
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Freezer: 3 months
Cook once, eat twice: Double it (16 servings instead of 8), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: “Chili tastes even better the next day, so make it ahead and reheat until steaming.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate the soup (without bread or cheese) up to 4 days or freeze up to 3 months.”
Reheat: “Reheat, then toast, top and broil just before serving.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days, or freeze slices up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (8 servings instead of 4), eat half and freeze the other half.
Its note: “Refrigerate cooked patties up to 4 days or freeze up to 3 months.”
Reheat: “Reheat until 165°F.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Freeze the soup without noodles up to 3 months.”
Reheat: “Make the soup through step 5 up to 2 days ahead, then reheat and cook the noodles just before serving.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Freeze up to 3 months.”
Reheat: “Reheat covered at 350°F until hot in the center (165°F).”
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Freezer: 3 months
Cook once, eat twice: It makes 12 servings: eat half and freeze the rest.
Its note: “Freeze baked or unbaked, well wrapped, up to 3 months; thaw overnight in the fridge before baking.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Freeze without the pasta up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: “Reheat gently or serve it at room temperature.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Freeze without the pasta up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: “Reheat until 165°F.”
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Freezer: 3 months
Cook once, eat twice: Double it (8 servings instead of 4), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: “Make the whole curry ahead and reheat gently, adding a splash of water if it's thick.”
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Freezer: 3 months
Cook once, eat twice: Double it (8 servings instead of 4), eat half and freeze the other half.
Its note: “Freeze before adding cream for up to 3 months, then stir the cream in when reheating.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 monthsFreeze before cooking
Cook once, eat twice: Double it (8 servings instead of 4): cook one batch and freeze the other before cooking, the way its make-ahead note says.
Its note: “Freeze shaped, uncooked patties on a sheet pan, then bag them up to 3 months.”
From frozen: “Fry from frozen, adding 1 minute per side.”
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Freezer: 3 months
Cook once, eat twice: Double it (8 servings instead of 4), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (16 servings instead of 8), eat half and freeze the other half.
Its note: “Freeze sliced turkey with a splash of broth up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (8 servings instead of 4), eat half and freeze the other half.
Its note: “Refrigerate the cooked beef up to 3 days or freeze up to 3 months.”
Reheat: “Cook the beef a day ahead and reheat with a splash of water.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: “Make it a day ahead and reheat gently, adding a splash of water if it's thick.”
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Freezer: 3 months
Cook once, eat twice: It makes 12 servings: eat half and freeze the rest.
Its note: “Refrigerate carved meat within 2 hours of cooking, up to 4 days; freeze up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 1 month
Cook once, eat twice: Double it (8 servings instead of 4), eat half and freeze the other half.
Its note: “Refrigerate leftover slices up to 4 days or freeze up to 1 month.”
Reheat: “Reheat in a hot skillet or a 400°F oven.”
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Freezer: 3 monthsFreeze before cooking
Cook once, eat twice: Double it (8 servings instead of 4): cook one batch and freeze the other before cooking, the way its make-ahead note says.
Its note: “Freeze the raw beef in its marinade in a zip-top bag up to 3 months.”
From frozen: “Thaw overnight in the fridge and cook.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: “Reheat covered at 350°F.”
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Freezer: 3 months
Cook once, eat twice: Double it (16 servings instead of 8), eat half and freeze the other half.
Its note: “Freeze up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (16 servings instead of 8), eat half and freeze the other half.
Its note: “Refrigerate in its sauce within 2 hours, up to 4 days; freeze sliced in sauce up to 3 months.”
Reheat: “Reheat leftovers until they reach 165°F.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: “Reheat gently.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Freeze up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (16 servings instead of 8), eat half and freeze the other half.
Its note: “Freeze with some of the cooking liquid up to 3 months.”
Reheat: “Reheat in a covered pan with a splash of the cooking liquid until hot (165°F).”
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Freezer: 3 months
Cook once, eat twice: Double it (8 servings instead of 4), eat half and freeze the other half.
Its note: “Freeze up to 3 months.”
Reheat: “Lift off the fat, then reheat covered at 325°F for 30 to 40 minutes before reducing the sauce.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze (before adding cream) up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (8 servings instead of 4), eat half and freeze the other half.
Its note: “Freeze up to 3 months.”
Reheat: “Reheat in the gravy over low heat until hot (165°F).”
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Freezer: 3 months
Cook once, eat twice: Double it (8 servings instead of 4), eat half and freeze the other half.
Its note: “Freeze the cooked chicken up to 3 months.”
Reheat: “Reheat until 165°F.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Freeze before adding the cream, up to 3 months.”
Reheat: “Reheat and stir in the cream before serving.”
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Freezer: 3 months
Cook once, eat twice: It makes 10 servings: eat half and freeze the rest.
Its note: “Refrigerate within 2 hours, up to 4 days, or freeze with some juices up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Freeze up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Freeze in its sauce up to 3 months.”
Reheat: “Reheat in a covered skillet until steaming (165°F).”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Freeze the beef without the broccoli up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (16 servings instead of 8), eat half and freeze the other half.
Its note: “Refrigerate with some juices up to 4 days, or freeze up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (16 servings instead of 8), eat half and freeze the other half.
Its note: “Refrigerate the pork in some of its cooking liquid up to 4 days, or freeze up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (16 servings instead of 8), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: “Make it a day ahead and reheat on the stove.”
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Freezer: 3 monthsFreeze before cooking
Cook once, eat twice: Double it (12 servings instead of 6): cook one batch and freeze the other before cooking, the way its make-ahead note says.
Its note: “Freeze uncooked patties between sheets of parchment up to 3 months.”
From frozen: “Cook from frozen over medium-low heat, about 6 minutes per side, until 160°F in the center.”
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Freezer: 3 months
Cook once, eat twice: Double it (8 servings instead of 4), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: It makes 10 servings: eat half and freeze the rest.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Freeze up to 3 months (potatoes get a little grainy).”
Reheat: “Cook a day ahead, chill, lift off the hardened fat and reheat covered at 325°F for about 40 minutes.”
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Freezer: 3 months
Cook once, eat twice: Double it (16 servings instead of 8), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze baked portions up to 3 months.”
Reheat: “Reheat covered at 350°F until hot in the middle.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Freeze slices up to 3 months.”
Reheat: “Reheat until 165°F.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: “Reheat covered at 350°F or in the microwave.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: Thaw in the fridge, then reheat until it reaches 165°F in the center. (USDA)
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate up to 4 days or freeze up to 3 months.”
Reheat: “Reheat gently, adding a splash of water if thick.”
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Freezer: 3 months
Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half.
Its note: “Refrigerate the sauce up to 4 days or freeze up to 3 months.”
Reheat: “Make the sauce up to 3 days ahead and reheat while the pasta cooks.”