Fabulous fare — in freezer

Even for the most avid cook, finding time to prepare daily or special-occasion meals can be challenging. One solution is to reach into the freezer and pull out a homemade dish that can be brought to the table with as much fanfare and flavor as if it had been freshly prepared. Follow our tips for bringing attractive, nutritious and versatile dishes to your table efficiently, whether you've prepared them to eat today or a few months from now.

Making the case

Convenience: You may prepare enough of a recipe to feed an army, but pack and freeze it in both individual and family-size portions to match specific needs.

Variety: Soup and tomato sauce are freezer classics, but so are Chicken and Kale Cannelloni and risotto rice cakes. These meals will look as good coming out of the freezer as they did going in.

Sophistication: With the addition of one or two unique ingredients, such as red wine in the potpies or kale in the cannelloni, simple dishes become contemporary classics.

Cool rules

Freezing prevents spoiling but can affect flavor, texture and appearance. Maximize quality with a few rules of thumb: Root vegetables become mushy, so omit them from dishes you plan to freeze. Gravy thickens with freezing, but the remedy is easy: Add broth or water. Avoid milk-based frosting, fillings and sauces — when frozen they tend to release moisture and will separate.

Follow our recipe guidelines for freezer storage times, but in general keep meat, soups and stews for up to three months, prepared pasta dishes for about four, yeast breads for up to three, and quick breads and cookies for up to six. Use cakes within two months after freezing. Once thawed, most items usually should not be refrozen. Freeze only as much food as will ensure the freezer temperature does not exceed 0 degrees Fahrenheit.

Organization makes all the difference, so store meals by type — for example, entrees, desserts, party food — in separate sections. A good rule for managing your freezer stock is first in, first out — and keep an inventory list. Make the most of labels: Record the item name, serving size, a use-by date and directions for thawing and/or reheating.

Cold packs

Moisture loss accounts for most of the failure when wrapping frozen foods. Avert the problem it causes — freezer burn — with wraps designed for freezer storage: heavy-duty foils, freezer paper, plastic wraps and bags. Press as much air as possible out of the packages.