Would it be okay to make a mega-batch of ribs and then freeze them in ziplocks? How long would they stay at their prime and what would the negative effects be? Could therre possibly be a better dish to have frozen in your freezer?
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy