Our cooks have come up with a list of recipes that you can make ahead and freeze for later, so you’ll always have a meal on hand.

With houseguests on the way, executive editor Doc Willoughby asks the intrepid cooks in the Gourmet Test Kitchen for their favorite freezer-friendly recipes.

Pounding the spice paste with a mortar and pestle is hard work, but that’s what brings out all the nuanced flavors.

Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday.

Pozole rojo is a hearty stew made with pork or chicken in a red-chile broth and studded with hominy.

Don’t be fooled by the short ingredients list; these vegetarian black beans have a surprisingly complex flavor.

In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course.

The flavor of this pasta fagioli is so haunting and the texture so voluptuous that you’ll wonder how such modest ingredients could conspire to create something so indulgent....

These icebox cookies are perfect for a party because the dough can be made ahead and chilled or frozen until you are ready to slice and bake.

This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms.