Recipes Tagged “freezer friendly”

Boiled jiaozi on a white porcelain plate with a thin blue rim: plump crescents pleated along the top, their thin, glossy wrappers showing the green napa cabbage inside, beside small white dishes of black vinegar with minced garlic and red chili oil with flakes, wooden chopsticks and a linen napkin on a dark wooden table

Chinese

Jiaozi: Boiled Chinese Pork and Napa Cabbage Dumplings

48 dumplings · 2 hr

Coq au vin in a round dove-gray enameled cast-iron pot on a worn oak table: bone-in chicken thighs and drumsticks stained deep mahogany by the wine, half sunk in a glossy dark sauce with button mushrooms, glazed pearl onions, golden lardons and chopped parsley, with a bowl of boiled potatoes, a glass of red wine, a linen napkin and a spoon beside it

French

Coq au Vin: Classic French Chicken Braised in Red Wine

6 servings · 2 hr 30 min

A deep ochre-glazed earthenware bowl of Greek fasolada on a pale blue wooden table: plump white beans in a thick orange-red broth with carrot rounds, celery, a sheen of olive oil and chili flakes, a spoon in the bowl, with country bread, feta with oregano, Kalamata olives and a quartered red onion beside it

Greek

Fasolada: Greek White Bean Soup with Olive Oil and Tomato

6 bowls · 2 hr 15 min

A loose nest of thin, golden, hand-cut tajarin noodles glossy with melted butter on a pale celadon-grey stoneware plate, topped with grated Parmigiano and whole sage leaves, with a wedge of Parmigiano, a fork and a glass of red wine behind on a light oak table

Italian

Tajarin: Piedmont's Egg-Yolk Pasta with Butter and Sage

4 servings · 1 hr 30 min

A woven straw basket lined with a cream cloth, full of round golden pão de queijo rolls with crackled tops, one torn open in front to show a soft, stretchy, pale crumb, beside a cup of black coffee and a wedge of aged cheese

Brazilian

Pão de Queijo: Brazilian Cheese Bread from Minas Gerais

about 40 small rolls · 1 hr

Bigos in an aubergine-purple enameled Dutch oven: a dense mound of soft, caramel-brown shredded sauerkraut and cabbage with chunks of braised pork, slices of smoked sausage, dark dried porcini and prunes and a bay leaf, beside a white bowl with blue dots holding one serving, with slices of dark rye bread and a dish of juniper berries behind

Polish

Bigos: Polish Hunter's Stew with Sauerkraut and Kiełbasa

8 servings · 3 hr 25 min

A white bowl of Nigerian egusi soup: soft yellow-orange lumps of cooked melon seed in red palm oil sauce with chopped spinach, chunks of braised beef and flakes of dried fish, a smooth ball of pounded yam on a plate beside it and a spoon on the linen

Nigerian

Egusi Soup: Nigerian Melon Seed Soup with Beef and Spinach

6 servings · 2 hr 20 min

Jamaican oxtail stew in a silver cast-aluminium Dutch pot, dark glossy pieces of oxtail falling from the bone with butter beans, a round of carrot and a whole orange scotch bonnet, beside a plate of rice and peas with fried ripe plantain

Jamaican

Jamaican Oxtail: Slow-Braised Sunday Stew with Butter Beans

6 servings · 7 hr 45 min

Beef rendang in a mustard-yellow enameled Dutch oven: dark, glossy chunks of slow-cooked beef coated in a thick brown coconut and chile paste, with a knotted lemongrass stalk and makrut lime leaves on top and a bowl of steamed white rice beside the pot

Indonesian

Indonesian Beef Rendang, Slow-Cooked in Coconut Milk

8 servings · 3 hr 30 min

Black sesame soup in a pale celadon bowl on a matching saucer, smooth and jet black under a wisp of steam, a white porcelain soup spoon resting beside it, with a small dish of raw black sesame seeds in front and a steel saucepan of more soup behind

Chinese

Black Sesame Soup (Zhi Ma Hu), a Cantonese Sweet Soup

4 servings · 3 hr 35 min

A bowl of golumpki soup with cabbage, ground meat, rice and carrots in a tomato broth, topped with sour cream and fresh dill, a cream enameled Dutch oven and sliced rye bread behind it

Polish

Golumpki Soup: Unstuffed Cabbage Roll Soup, Polish Style

8 servings · 1 hr 25 min

Frijoles de la olla in a glazed clay pot, pinto beans in their broth with a sprig of epazote, a small bowl of beans topped with chopped onion and cilantro beside it

Mexican

Frijoles de la Olla: Mexican Pot Beans with Epazote

8 servings · 7 hr 45 min

A square of sticky toffee pudding in a shallow stoneware bowl, toffee sauce pooling around it and a pour of cold cream running down one side, a cream jug and the baking pan behind

British

Sticky Toffee Pudding with Dates and Warm Toffee Sauce

9 servings · 1 hr 10 min