Genevieve outlines the options, including stews, braises, casseroles and desserts, and offers up two fabulous, eminently freezable new recipes. They’ll keep in the freezer for up to six months, at the ready for chilis, soups and salads. Then there’s her swirly marble pound cake (above) flavored with almond, chocolate and orange blossom water. Pound cake is one of the best freezable desserts; its high butter content helps it thaw gracefully, though I confess to liking it still frozen. The magic of Hetty McKinnon’s new recipe comes from cocoa powder, with dates for sweetness and chia seeds for … whatever healthful properties chia seeds have (plus a bit of texture).

Source: New York Times April 24, 2023 16:41 UTC