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Modern Freezer Meals

Simple Recipes to Cook Now and Freeze for Later

Published by Skyhorse
Distributed by Simon & Schuster

Modern freezer meals to turn the notion of frozen food on its head.
 
Despite our food culture's deification of preserving ingredients through classic methods like canning and fermenting, we've relegated the freezer to the category of TV dinners and overwrought casseroles. But the freezer can be your best meal-prepping friend, and the easiest way to always have a ready-made meal on hand. Modern Freezer Meals provides one hundred fresh recipes for frozen food—from healthy, vibrant grain bowls to proteins cooked straight from the freezer with tons of flavor still intact.
 
Frozen food guru Ali Rosen offers proper packing and labeling techniques to shatter some of the myths around freezer meals. The days of freezer burn or giant blocks of unwieldy meals are replaced by dozens of dishes that stand up to the cold. Recipes include:

  • Everything biscuits
  • Mashed potato bell peppers
  • Cherry chocolate cookies
  • Ricotta gnocchi
  • And so much more!
Gain a freedom from the daily cooking conundrum with Modern Freezer Meals.

“Ali Rosen's Modern Freezer Meals presents a brilliant case for rethinking the way we cook in order to make the best use of one of the most underrated pieces of equipment in the kitchen. The new ice age has come, and Ali is our perfect guide to delicious dishes like Sesame Allspice Chicken Thighs, Ricotta Gnocchi, and From-Frozen French Toast.”
—Dana Cowin, host of Speaking Broadly and former editor in chief of Food & Wine magazine

“I want to give Ali Rosen a big high five for writing this book. We all want to eat well on any given night, but the truth is, we just don’t always have the time. Here, Ali gives us the solution and the inspiration to have crave-worthy, homemade meals even when we only have minutes to spare. She just asks us to open our minds and our freezers!”
—Pati Jinich, James Beard Award winning and Emmy nominated host of Pati's Mexican Table

“Who better to write this book than one of the busiest, most resourceful food professionals out there? The idea of chilling down our food as a way to chill ourselves out is genius, and Modern Freezer Meals is filled with the tips, ticks, and recipes we need to preserve these delicious recipes, and our peace of mind.”
—Adeena Sussman, author of The New York Times pick Sababa and coauthor of Cravings
 
“There is a right way and a wrong way to freeze and Ali Rosen is here to tell us all about it. Everyday living can be simplified with planning ahead, batch cooking, and tips and tricks on how to properly store food in your trusty old freezer. For anyone that  needs to get food on the table fast (and who isn't that person) this one's for you.”
—Eden Grinshpan, host of Top Chef Canada and author of Eating Out Loud
 
“Ali is my favorite kind of cook—the one who combines flavor and practicality in equal measure, making our lives more delicious and a whole lot less complicated. If this were just a book of Ali’s recipes, that would be plenty, but her sage advice for freezing is invaluable. I’ll never bulk-freeze again! Never. Whether we’re cooking for dinner tonight or freezing for later, Ali’s got us and I’m so glad that she does.”
—Dorie Greenspan, author of Baking with Dorie and Everyday Dorie

"If there is one person that I would trust on how to make meals that not only taste good initially but also after freezing, it would be Ali Rosen. Her passion for food is transcending and is only trumped by her love for her family. In her words, ‘freezer doesn't mean forever,’ but this book sure does. It's a necessary and delicious addition to any collection!”
—Kwame Onwuachi, James Beard Award winning chef, Top Chef judge, and executive producer of Food & Wine magazine
 
“I’ve always loved my freezer, but Ali has made me realize just how much I underestimate it. Packed with accessible recipes and overflowing with expert advice, Modern Freezer Meals inspires me to cook smarter, eat better, and feed my family fresh, simple meals I know they’ll love, all year long.”
—Gail Simmons, food expert, TV host, and author of Bringing It Home