Can You Actually Put Glass in the Freezer?

In many ways, the freezer is the closet thing we’ve got to a time machine. It can stop bread from going moldy. It can make summer blueberries last until fall. It can take tonight’s leftovers and transform them into next month’s Tuesday dinner when you …

In many ways, the freezer is the closet thing we've got to a time machine. It can stop bread from going moldy. It can make summer blueberries last until fall. It can take tonight's leftovers and transform them into next month's Tuesday dinner when you don't have time to cook. But how do we get the most from this magical appliance? What are the big dos and don'ts? In Modern Freezer Meals, Ali Rosen shares a slew of freezer-friendly, flavor-forward recipes—Ricotta Gnocchi! Breakfast Sandwiches! Brownie Thins!—and in the excerpt below, she answers some FAQs to lead you toward freezer bliss.


Before Freezing

Can I refrigerate before I freeze?

Absolutely! You want to make sure you are freezing things only when they are room temperature or cold, because the faster food freezes the more intact it stays. Just make sure to know what is surrounding your food. If you put something super-hot into the fridge next to milk and eggs, you might heat those up, so just try not to put anything too hot in the fridge.

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The Controversial Kitchen Tool That’s Become My Staple

Any professional chef will tell you that good knives are only to be sharpened manually and with a whetstone—electric knife sharpeners are for the uneducated, who don’t truly care about their tools. So like any self-respecting cook (someone who intervie…

Any professional chef will tell you that good knives are only to be sharpened manually and with a whetstone—electric knife sharpeners are for the uneducated, who don't truly care about their tools. So like any self-respecting cook (someone who interviews chefs for a living!) I never deigned to purchase a knife sharpener. Instead I bought a whetstone, found it impossible to use, stuck it far away in a drawer, and subsequently got my knives sharpened by a professional every three months or so (honing daily in-between).

This strategy was working quite well for me, until the world was placed into quarantine. My day job of filming a public television show about food was replaced this spring by becoming a glorified in-home chef/cleaner for my family, a homeschool prisoner/teacher, and the kind of person who does daily Instagram Lives cooking with her son just to have a reason to get dressed. As the days and weeks dragged into months, I was suddenly faced with a new problem. My daily knife honing was no match for knives that required sharpening.

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Slow Cooker Spiced Oatmeal

Make mornings easier with overnight slow cooker oatmeal. This recipe combines warming spices and melt-in-your-mouth golden raisins with the nutty bite of steel-cut oats to take breakfast to a whole new level—and requires less work than the st…

Make mornings easier with overnight slow cooker oatmeal. This recipe combines warming spices and melt-in-your-mouth golden raisins with the nutty bite of steel-cut oats to take breakfast to a whole new level—and requires less work than the stovetop method.

Continue reading "Slow Cooker Spiced Oatmeal" »