Stock your freezer for easy weeknight wins.
As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and works on franchises such as our cookbook roundups and taste tests.is always a good idea. You can have pre-prepared meals at the ready for busy nights, or whip out a dish when you don't have time to make the trek to the grocery store.
For thawing food, make sure it thaws evenly and keep it below 40°F or above 140°F. You can thaw slowly in the fridge, or quickly under cold running water.Tomato sauce is a great freezer staple, and we always like to have a few containers on hand for quick spaghetti dinners, ziti, and more. Chef Hugh Acheson adds a little grated carrot to offset the acidity, and fresh oregano as well.
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