Mushroom duxelles is a classic mixture of finely chopped mushrooms, aromatics, butter, and herbs, cooked until nearly dry and intensely flavorful. Make it once and use it fresh, or freeze portions for later. A small upfront effort gives you a ready-to-use concentrated mushroom paste for sauces, fillings, or quick meals – no extra chopping required.
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There are soups you make to impress, and then there are soups you make because you’re craving comfort, not applause. This potato leek and bacon soup is the food version of your favorite winter sweatpants. It is your reliable, cold-weather soup and exactly what you reach for when you want a soup that simply works
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Why pay for a meal kit or overpriced store-bought roasted red pepper and tomato soup? Make it yourself: cheaper, smoother, freezer-ready, and even pressure-canning safe! No subscriptions or mystery ingredients! Full flavor, clean ingredients, and multiple servings. Perfect for busy families, health conscious people, preppers, or anyone who refuses to waste money
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These tortellini with potato and pancetta are rich, practical, and made for the freezer. Inspired by Emilia-Romagna tortellini recipe and reminiscent of Ukrainian perogies, this make-ahead homemade pasta is reliable, savory, and built to last. It is perfect for make-ahead meals aficionados and anyone who treats their freezer like a pantry.
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There’s something wildly satisfying about making a sauce that would make your real or imaginary Nonna proud – or at least make her pause before criticizing your stirring technique. This sauce isn’t fancy. It’s not complicated. No shortcuts or mystery ingredients. This is real food. Just tomatoes, salt, basil, and time. It’s just right.
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This borscht is a gift to your future self. It’s easy to make, feeds you for days, and freezes well for when you need it most. Whether you grew up with it or just discovered it, Ukrainian Borscht is a comfort food with staying power, perfect if you like to plan ahead.
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Let us tell you something we never thought we’d say: Cioppino is weeknight food now.
This classic dish from San Francisco, once reserved for splashy dinners with linen napkins, is now 100% doable any weekday at home. Don’t roll your eyes yet—we’re serious. Read on to find out how.
Made with smoked turkey wings and chicken carcasses, this homemade bone broth chicken broth is best for soups, sauces, and sick days! It is also an ultimate make-ahead kitchen staple. Stash it in your freezer and you’ve got an instant flavor on tap. Seriously, why settle for bouillon cubes when you could have this instead?
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This probiotic-packed sauerkraut is crunchy, tangy, and perfectly spiced with cumin and coriander – no store-bought mystery ingredients, just real food doing its thing. It is also ridiculously easy to make. Plus, it actually tastes good, unlike some of those “health” foods.
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You may know Ukrainian cabbage rolls as comfort food, but did you know they’re the ultimate make-ahead freezer meal? Holubtsi start out delicious but turn next-level amazing after a night in the fridge or freezer. This guide will teach you to roll, cook, and most importantly reheat them like a pro. Spoiler: make extra!
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Happy canning!