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.
Related storyIna Garten's Easy Sticky Buns Are the Perfect Easter Breakfast
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.
Not just any old oatmeal will do when it comes to the Barefoot Contessa. "I've had the same thing for breakfast every single day for ten years: coffee and McCann's quick-cooking Irish oatmeal," Garten told Bon Appétit in a 2017 article. And her love of the stuff is well-documented.
Milk, yogurt, cream, sour cream, buttermilk, and soft cheeses all become inedible once frozen, since they separate and curdle upon defrosting, changing the texture and consistency entirely. Your milk will separate into a watery mess, for example, and your yogurt will become grainy, curdle, and separate when defrosted.
Another, pricier option is the White Dinnerware set from Pillivuyt, a French brand Ina recommends for serving ware as well. Aside from the simple, clean lines, both sets are dishwasher-, microwave-, and oven-safe, a must in Ina's—and our—book.
You know those shiny, stainless-steel pans Ina Garten is often cooking with on any of her beloved shows? They're usually All-Clad. It's no surprise she loves them as much as she does. The cookware brand has been making high-quality, bonded stainless-steel cookware for decades.
The Simplest Dish In The World To Make, According To Ina Garten. After testing recipes for various projects all day, Ina Garten prefers to make something simple, quick, and ready straight out of the oven. Her favored dish is roast chicken. To make a roast chicken, preheat the oven to 450 degrees Fahrenheit.
While it may seem like you're likely to find her in a fancy restaurant eating a meal that's comparable to what Garten can whip up in her kitchen, you might actually catch her in a fast food restaurant, namely Shake Shack.
After taking a closer look, here's what you need to know about her home pantry. First, think of any nut variety, and Garten probably has it on hand. We see almonds, pecans, walnuts and more sitting on her shelves from the brand Citarella. These sit alongside a classic jar of Skippy creamy peanut butter, of course.
Yes, you can. Freezing mashed potatoes is a great way to plan for the holidays or avoid wasting any leftovers. Read on to learn how to freeze mashed potatoes for later. You'll also find the best way to reheat frozen mashed potatoes so they are still amazingly fluffy and creamy.
You can take one of two approaches when it comes to freezing lasagna: assemble and freeze it unbaked, or bake the lasagna and then freeze it. Either way, plan on baking frozen lasagna within three months (any longer, and the quality starts to deteriorate).
Timing: It's best to freeze food as soon as possible after cooking or purchasing it. The longer food stays in the fridge, the more it can deteriorate in quality and safety. Proper Storage: Before freezing, ensure that the food is properly stored in airtight containers or freezer-safe bags to prevent freezer burn a.
Don't reheat leftovers more than once. If you have a big pot of soup, for example, it's better to take out what you need and reheat it in a smaller pan. Equally, the NHS recommends that you don't refreeze leftovers. This is because the more times you cool and reheat food, the higher the risk of food poisoning.
Address: Suite 751 871 Lissette Throughway, West Kittie, NH 41603
Phone: +2366831109631
Job: Sales Producer
Hobby: Creative writing, Motor sports, Do it yourself, Skateboarding, Coffee roasting, Calligraphy, Stand-up comedy
Introduction: My name is Laurine Ryan, I am a adorable, fair, graceful, spotless, gorgeous, homely, cooperative person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.