The best pantry staples to keep in the freezer
After a few weeks of travel and jumping right back into work, I did not have the bandwidth to run to the market for a restock. I know you all must be thinking, “Why not just get it delivered? Fair. But guys, I am picky, and I want to select the beautiful apple and box of pasta without a big corner dent.
With a nearly empty fridge, I have been relying on the freezer to pull together a meal. It is always my trusty resource for when I've skipped a few market days—not to mention a great way to extend the shelf-life of staple ingredients, which brings me to the quick haul of recommendations to keep your freezer stocked, either for quick pinches or to preserve baked goods and nuts.
NUTS
For snacking, throwing together a quick snack mix, adding a crunch to a banana bread, an accessory on a charcuterie board, or my favorite, a pesto, the list is pretty much endless, which makes it an excellent reason why you should buy nuts when they go on sale or grab a bag when you are walking down that particular aisle.
BUTTER AND MEATS
I learned this trick from my mom, the renowned baker you all know and love, as you should. Butter can be pricey, so when it goes on sale, snag it and freeze it. It is good stored in the freezer for up to three months! I know the gold standard of butter for most chef’s if Kerigold, but I grew up with Land O Lakes, and since everyone raves about my mom’s baked goods, I stick with what I know and what works.
I also love to grab some chicken breasts and thighs to have on hand when I want to add protein to a meal. The ones I have on repeat are my chicken-and-citrus crispy rice bowl and magic chicken.
FROZEN VEGGIES
Having frozen vegetables like peas, corn, and edamame on hand is a game-changer for quick, nutritious meals. These powerhouse ingredients are flash-frozen at peak freshness, locking in nutrients and flavor. I like to toss them in pasta, stir-fry, soups, and grain bowls; they are the definition of easy without any prep work or worry about spoilage.
BAKED GOODS
I like to think of this as my secret weapon. It is great when I need a quick breakfast on a busy morning, a last-minute dessert when entertaining, or a late-night sweet craving, I can easily pull out a few muffins, a bread, or a handful of cookies I froze to save myself from eating the whole batch. These frozen treasures can be transformed from freezer to table in minutes.
The beauty of this is that they maintain their fresh-baked taste and texture beautifully when properly stored, and there's something deeply satisfying about pulling a homemade treat from the freezer that feels both effortless and thoughtful.
The best way to store them is to wrap them in plastic wrap and then put them in a freezer bag. Double wrapping them ensures maximum freshness when they defrost. It is also the way my mom does it, and I do not challenge her ways. Mostly because they are proven perfect every time.
ICE CREAM, OBVIOUSLY
Anyone who knows me knows my love affair with ice cream. It is my sweet treat of choice all year long; no blizzard or single-digit temperature can stop me. The constant culprits I have on rotation are Morgenstern’s Salted Chocolate, Häagen-Daz Raspberry Sorbet and Vanilla Bean, and Van Leeuwen’s Honeycomb.
