Transform the way you use your freezer with 100 flavorful meal prep recipes that can be brought to the table in fewer than 30 minutes, from a two-time James Beard Award-winning chef and restaurateur.
“Ingenious . . . Ashley and Kaitlyn are leading us in the right direction to making life in the kitchen a little bit easier.”—Emeril Lagasse, chef and restaurateur
The freezer is the secret weapon in the home kitchen of renowned Raleigh chef Ashley Christensen and her wife, cookbook author Kaitlyn Goalen. It makes a convenient fifteen-minute meal more delicious; it makes project cooking worth the effort; it makes grocery shopping less wasteful and more economical; and it enables them to use food to support their friends and community. In It's Always Freezer Season, Christensen and Goalen reveal how the freezer can easily become the single most important kitchen tool for a home cook.
Discover make-ahead meal prep solutions to help you transform your kitchen workhorse into a fully provisioned pantry. Stock it with freezer pantry staples—items that you make and then use later as elements of more complicated recipes—and use those staples to make Cornbread Panzanella with Watermelon, Cucumber, and Za’atar Vinaigrette; Pan Roasted Chicken Breast with Preserved Lemon-Garlic Butter; and Braised Short Ribs with Cauliflower Fonduta. Create fully prepared make-ahead dishes for every meal of the day to keep in your freezer, like Pistachio Croissant French Toast with Orange Blossom Soft Cream, Chicken and Kale Tortilla Soup, and Pimento Mac and Cheese Custard, plus snacks, sweets, and drinks ready to be enjoyed at a moment’s notice.
With delicious recipes, bright photography, helpful technical information, and tips on stocking a freezer pantry, this book will change the way you think about your freezer.
About the Author
Ashley Christensen is the owner of five restaurants in Raleigh, North Carolina: Poole's, Beasley's Chicken + Honey, Fox Liquor Bar, Death & Taxes, and Poole'side Pies. She has been named one of the Female Chefs of the Next Generation by Bon Appétit and Chef of the Year by Eater. Ashley has received the James Beard Award for Best Chef: Southeast and for Outstanding Chef. She has been written up in Bon Appétit, Gourmet, the New York Times, Southern Living, and Garden & Gun, and she has appeared on Food Network's Iron Chef America and MSNBC's Your Business.
Kaitlyn Goalen is a writer, editor, and cook, and she is the executive director of AC Restaurants, the hospitality group founded and owned by Ashley Christensen in Raleigh, North Carolina. She co-founded the Short Stack Editions series of single-subject, digest-size cookbooks and co-authored the full-length Short Stack Cookbook. She has also co-authored Cook Like a Local, Poole's, and The Craft Cocktail Party. She has contributed to a variety of national publications, including Garden & Gun, Southern Living, and Food & Wine.