advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

All About

Freezable

Explore 291 recipes, 1 article, 3 galleries, 32 videos, and more

advertisement

advertisement

recipe

Puff pastry is not complicated to make; it just cannot be rushed. If at any point in the rolling process the dough becomes too soft or elastic, return it to refrigerator to rest for at least thirty minutes. The dough can be made in advance through the fourth turn and then stored overnight in the refrigerator or for up to one month in the freezer before continuing. You can also freeze the finished dough for several months before using.

advertisement

advertisement

recipe

Ground chicory is a beloved ingredient in New Orleans. The roasted and ground root of the endive is most notably used to smooth the sharpness of coffee. Here, it lends a pleasantly bitter note to these biscotti-like cookies. A bit of instant espresso powder can also be used.

recipe

Preserve tomatoes' rich taste with a simmered sauce that freezes well and is ripe for embellishment. This basic tomato sauce can be easily doubled and frozen in two- or four-cup batches. After freezing it, you can use it as is or add your choice of vegetables, meat, or fresh herbs.

recipe

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.

recipe

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off.

recipe

To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.