126 ice cube recipes

Silky braised eggplant with chopped pork, stir-fried in a hot wok with garlic, ginger and Thai chili paste. The eggplant turns meltingly soft and drinks up a savory, dark-soy sauce.

The classic chicken salad gets a welcome twist in this impressive weeknight wonder. Chicken salad goes casserole, with crunch.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

Ham and potato bake in a sharp cheddar cream sauce with pimentos. A five-ingredient casserole that uses up leftover ham and cooked potatoes.

Pot pie with greens: a vegetarian pot pie with potatoes, leeks, carrots, tomatoes, and mixed salad greens in savory broth, topped with biscuit crust. A meatless comfort dish for six.

Italian mac and cheese with crumbled Italian sausage, diced tomatoes, Velveeta, and sliced cheese baked until bubbly. Five ingredients, one pan, zero fuss.

Stuffed mushrooms can be very tasty and addictive, but you have to make them right; we don't want the watery and soggy filling with the bland flavor. Follow this recipe that will fix the problems to make some ultimate stuffed mushrooms to impress your family or your friends.

Easy Spam triangles: hand-pie pockets filled with Spam, smoky Gouda, diced apple, and onion dip in flaky pie pastry. Retro party appetizer with surprising flavor.

New England fish chowder with bacon, potatoes, onion, and milk. No cream, no flour, no thickener. The bacon drippings and breaking fish do all the work in this pared-down one-pot classic.

A quick microwave beef stroganoff with tender steak strips, mushrooms, and a rich cream cheese sauce. Ready in under 40 minutes and served over parsleyed egg noodles.

Quick sweet and sour fried fish with ketchup, vinegar, and vegetables. Pan-fried fish cubes topped with a tangy tomato-based sauce ready in 40 minutes.

Asian braised vegetables with miso, ginger, daikon, mushrooms, and winter squash tossed in a glossy soy-cornstarch glaze. Vegan, hearty, and done in an hour. Bonus: leftover stock makes a quick tofu soup.

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

Overnight breakfast casserole with eggs, bacon, cheddar, Swiss cheese, and bread cubes. Assemble the night before, bake in the morning for an effortless brunch.

Slow-simmered pork burrito filling with cubed pork, jalapeno, bell peppers, cumin, oregano, and green chiles. Browned and braised until fork-tender for stuffing into warm tortillas.