17 Ina Garten Recipes You Can Make Now & Freeze for Later (2024)
There are so many reasons to love Ina Garten, that it’s hard to choose just one. Her recipes are always a win, and they’re practically foolproof. She also makes entertaining look easy and makes cooking look fun. But one of the lesser-known reasons that we love Ina is because so many of her recipes can be made ahead of time and frozen for later. You know, like those days when each kid has three after-school activities, you have a migraine, and the last thing you feel like doing is going home and making a meal? That’s when those make-ahead recipes from Ina really shine.
The key to delicious frozen meals is to let them cool before you store them in an airtight container to freeze. That way, you won’t get any excess moisture gumming up your food, making it soggy on the reheat. Whether you’re looking for something to eat next week or next month, make one of these freezable Ina Garten meals. They’re guaranteed to impress.
Baked Rigatoni With Lamb Ragù
Similar to lasagna, this baked rigatoni freezes well and can even be reheated in the microwave when you’re ready to dig in.
Truffle lovers, rejoice! Ina really appeals to the mushroom lovers with his easy (and freezable) comfort dish. You can also substitute whatever pasta you have on hand if you don’t have cavatappi.
You can either make the entire dish and freeze it, or for optimal freshness, make the sauce ahead of time and freeze it, then just cook your pasta when you’re ready to serve it.
Soup is one of the best make-ahead meals because it freezes so well. This zucchini basil soup from Ina Garten is simple, yet flavorful and it will last at least a couple months in your freezer.
How about the same old comforting chicken soup you love but with a Mexican twist? Even better, you can use your leftover Costco rotisserie chicken to make this recipe even easier.
Winter might be long this year. Make a big batch of this beef stew for the freezer, so that cozy meals are easy and you can get back to hibernating as quickly as possible.
If you’re in the mood for pot roast but only have a few mouths to feed, freeze the leftovers! Everyone knows leftovers taste better the second time anyway.
Ina would definitely want you to eat this soup with grilled cheese croutons. Or if you prefer a full-sized grilled cheese sandwich, you may want to try one of these recipes.
Whether you’re in need of a side dish or a vegetarian main, this root veggie gratin will satisfy. Make it ahead, and thaw the whole thing in the oven when you feel like something meatless and cozy.
When you're feeling particularly motivated, make big batches of recipes that freeze well, and stow away leftovers for lazier nights. Soups, stews, lasagna, empanadas, and pie dough are some of our favorites to freeze—check out more ideas below.
A simple quick-cooking technique is to make extra food at one meal and freeze for future meals. Or, to prepare food ahead and freeze for enjoying at a later time. One easy method of freezing foods, including liquid foods such as soups and stews, is to freeze them in freezer bags.
She is host of the Food Network program Barefoot Contessa, and was a former staff member of the Office of Management and Budget. Among her dishes are Perfect Roast Chicken, Weeknight Bolognese, French Apple Tart, and a simplified version of beef bourguignon.
Barefoot Contessa hasn't produced new episodes since 2021, and anyone who still has cable knows that Food Network doesn't show Garten's TV shows as often as we'd like. However, Garten recently announced that she's working on new episodes for the cooking network.
These include anything with both a high water content and a cell structure that will burst from the expansion of the freezing water. Examples include cucumbers, grapes, and all but the firmest vegetables. Some cheeses freeze well but others like ricotta or even sour cream tend to get gritty.
You can also freeze scrambled eggs after they have been cooked. This is a good way to meal prep for the week and to use in dishes like ham fried rice, or for a quick breakfast. They freeze well and taste really good. Let the cooked scrambled eggs cool completely.
Schmidt tells us that, for best results, you can keep mashed potatoes in "a freezer set to 0°F or colder" for "up to one year." At this temperature and for this length of time, frozen mashed potatoes can be thawed and reheated without losing texture or flavor (and without risking the transmission of foodborne bacteria) ...
Unfortunately food that is cooked already loses some quality and flavor in the freezing. No matter how you have packaged it. Your best bet is to seal the meat raw and airtight.
Rigid containers and flexible bags or wrapping are two general types of packaging materials that are safe for freezing. Rigid containers made of plastic or glass are suitable for all packs and are especially good for liquid packs. Straight sides on rigid containers make the frozen food much easier to remove.
You absolutely can freeze potatoes, and you should if you have an excess of spuds. But there's one important thing to remember: You should really only freeze cooked or partially cooked potatoes, as raw potatoes contain a lot of water. This water freezes and, when thawed, makes the potatoes mushy and grainy.
If you're looking for a Barefoot Contessa-approved set, check out the Maison pattern from Crate and Barrel, a mainstay Ina has said she owns over the years. Another, pricier option is the White Dinnerware set from Pillivuyt, a French brand Ina recommends for serving ware as well.
Garten answered her fan from Nebraska's pressing question by suggesting she start with "The Barefoot Contessa Cookbook." Garten wrote, "I always recommend that beginner cooks start with 'The Barefoot Contessa Cookbook,' which is filled with the easy recipes that I used to make at my specialty food store in East Hampton ...
Cooking night after night during the pandemic inspired her to re-think the way she approached dinner, and the result is this collection of comforting and delicious recipes that you'll love preparing and serving.
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