Freezer

Gregor Halenda

Healthy eating would be a lot easier if someone would clean out the refrigerator, get rid of the junk, and stock the shelves with nutritious choices. If high-fat, high-salt, low-fiber foods aren't in sight (Chubby Hubby, anyone?), they are more likely to be out of mind -- and out of mouth. But until you find a nutritionist-slash -- personal assistant to do the job for you, take a peek into this healthy refrigerator. Look at it again before you head to the supermarket -- it might keep you away from the Cool Whip.

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 »