Remember making popsicles in paper cups as a kid? These taste just as compelling as the ones back in the day. But with no fake ingredients. And no fancy popsicle molds required.
Recipes from Can I Freeze It?
In Can I Freeze it? veteran food writer and stylist Susie Theodorou explains the tips, tricks, and rules of freezing food, from containers and wrappers (foil or Tupperware?) to the best methods for retaining moisture and flavor to what ingredients and dishes can and can′t be frozen. She provides a wealth of recipes, along with color photographs, for whole and partial dishes. Some are completely preassembled (for example, chicken in a marinade), frozen, and cooked later. Others combine frozen ingredients with fresh ones–pair a pastry from the freezer with berries from a farm stand, or defrost a sauce and use it to top fish straight from the market.
Freezer Tomato Sauce
1. Turn your glut of garden tomatoes into this sauce. 2. Stash it in the freezer. 3. Thank yourself come winter.