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Freezer Week

The Best Freezer-Friendly Recipes, According to Eater Staff

By Bettina Makalintal

Please Throw Away All the Scary Stuff in Your Freezer

By Amy McCarthy

Frozen Dumplings Are So Hot Right Now

For some restaurant owners, a pandemic pivot to frozen dumplings has created a promising new career path

By Bettina Makalintal

Trader Joe’s Is a Frozen-Foods Fantasyland

By Rebecca Flint Marx

How to Freeze Pretty Much Anything

It’s all about using the right container

By Amy McCarthy

The Absolute Best (and Sometimes Worst) Vegan Ice Cream

We tried 17 kinds of vegan ice creams so you don’t have to

By Rebecca Flint Marx

For Fancy Fish at Home, Frozen Is the Way to Go

By Caitlin Raux Gunther

Uncrustables Are Better Than a PB&J You Make Yourself

By Amy McCarthy

It Took a Pandemic to Make TV Dinners Truly Delicious

Why chefs are turning takeout meals into delightfully old-school TV dinners

By Esra Erol
Picture of salisbury steak and macaroni and cheese on a plate
Play

Chef Nyesha Arrington’s Recipe for a Homemade Version of Stouffer’s Salisbury Steak TV Dinner

By Terri Ciccone and Eater Video

Filed under:

The Best Way to Wrap Your Bagels Before Freezing

By Lesley Suter

You Should Flip Your Next Pot Pie Upside-Down 

By James Park

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