Freezer

My sister and her husband are coming to visit from North Carolina, which is very exciting. There’s just one thing: Unlike many New Yorkers, they are not used to eating in restaurants every night, which means I’ll need to provide weeknight dinners. So I figured it would make sense to cook some meals ahead and freeze them. Since this isn’t something I ordinarily do, I asked the food editors for some recommendations. I got a torrent. Here are some of the top choices:

Soups and stews, of course, are prime freezing candidates. Kitchen picks include Kemp Minifie’s Black Beans, Curried Red Lentil Stew with Vegetables, and Venetian-Style Bean and Pasta Soup, all from our April 2007 issue. Ian Knauer’s Pozole Rojo from the September 2007 issue is also high up there, as is Gina Marie Miraglia Eriquez’s lamb stew with spring vegetables from April 2002. Read More »

Dual refrigerator doors and pullout freezer drawers are, yes, so hot right now. At this year's Kitchen and Bath show in Las Vegas, French door refrigerators were the name of the game, with interior shelving the full width of the unit and bottom-mount, frost-free freezers. This style is quickly becoming the most popular kid in class. If you happen to be in the market for a new fridge of your own, here are three that stand out from the French door pack.

The stainless steel Fisher & Paykel RF201ADUX's Active Smart system continuously adjusts the flow of cold air based on daily use and climatic conditions, ensuring it quickly reaches the safe temperature for maintaining freshness. $2499.00, fisherpaykel.com for stores (Dimensions: H 70 1/8", W 35 7/18", V 20.1 cu. ft.) Read More »