The Best Frozen Foods to Always Have on Hand, According to Chefs

If you regularly find yourself dashing to the market for last-minute meal ingredients, it might be time to start stocking your freezer. The reasons are plentiful, and with pro tips from chefs on what frozen foods to always keep on hand and why, getting started is easier than you think.

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Why a Well-Stocked Freezer Is a Must

Maintaining a well-stocked freezer won’t just save you the headache of trying to figure out a feasible meal plan on a busy weeknight or when guests unexpectedly pop by; it will also save you time and money and allow you to enjoy your favorite foods year-round.

Whether shopping at your neighborhood grocery store or at a warehouse club, buying in bulk can help you cut back on time spent in-store, as well as score you big savings. You may pay more up front, but when you break down the cost per serving, you’ll be surprised by the difference. 

This is particularly true for out-of-season ingredients. Take blueberries, for instance—when bought in the middle of winter, a 6-ounce clamshell in the produce section can have a price tag of $5 or more. But head to the freezer section, and you can almost always count on triple the weight for the same price or less.

And because most frozen ingredients come ready to use (think washed, peeled and cut), you can save even more time and get right to cooking. Less waste is also a perk that can’t be overlooked. 

Chef Recommendations

Fruits and Vegetables

Stocking frozen fruits and vegetables makes so much sense because they last longer than their fresh counterparts and can be used little by little—like berries that can easily be tossed into the blender for smoothies, thawed and baked into a pie or reduced into a compote for topping everything from pancakes to ice cream. 

And if you think for a moment about how much time and effort goes into preparing some types of fresh vegetables—like shelling stacks of pea pods and removing the husk and silk from corn—you’ll again see why frozen can be the best choice.

Speaking of peas, they are the No. 1 frozen vegetable named by chefs—and, surprisingly, not just for their convenience. “I’m a huge fan of having frozen [petite] peas in my freezer. I find them to be better than fresh in most instances. The sugar in a fresh pea converts to starch rather quickly. Freshly picked [flash] frozen peas hold on to that sweetness much better,” says Marco Canora, founder of Brodo and chef and founder of Hearth in New York City, who likes to transform them into a simple, yet delicious side dish by mixing them with a diced onion sweated in butter and a dash of salt and pepper.

Another chef-recommended legume to keep on hand is frozen shelled edamame. “Unlike fresh edamame, which requires steaming, peeling and extra equipment, the frozen version is prepped and ready to use, saving time and effort,” says Chef Johnny Sanchez of Kendall’s Brasserie in downtown Los Angeles. “[It’s] incredibly versatile and fits seamlessly into a variety of recipes. I like to toss frozen edamame into a stir-fry right at the end of cooking [or] toss it with olive oil and lemon zest for a bright, unexpected twist.”

Chef Asaf Maoz of Carmel offers another unique use for the legume that he says is iron- and protein-packed: “I love to sauté [edamame] with chicken, harissa and preserved lemon, pan-searing until golden [and serve it] with jasmine rice. For a vegetarian version, you can substitute tofu, and it’s equally delicious.” 

Animal Proteins

For non-vegan or -vegetarian households, stocking the freezer with everything from poultry to red meat to seafood is a must for creating a satisfying meal, whether planned ahead or in a pinch. A pound of ground beef can easily be turned into hamburger patties, taco meat or the base for a comforting pot of chili. Defrost a couple of chicken breasts overnight and then pop them into a slow cooker the next morning for mouthwatering pulled chicken that can be served in so many ways.

But it’s frozen shrimp that really steals the show, according to Mary Payne Moran, chef and culinary instructor at The Silver Lake Kitchen. “Frozen shrimp is a delicious and easy protein to keep in the freezer. It thaws quickly, can be portioned out and adds a touch of elegance if you need a meal for guests.” 

Pastry Essentials

No freezer inventory would be complete without a few time-saving pastry essentials, like the notoriously difficult-to-make puff pastry. A lot of people may instantly think of puff pastry as a dessert ingredient and think twice about granting it any precious freezer real estate, but it’s actually a very versatile staple.

“If you’re in a pinch for time, a great go-to frozen food item that will up your dessert or finger food game are frozen puff pastry sheets,” says French-trained pastry chef Tanya Ngangan. “Sweet and savory items can be interchanged with these versatile sheets. [Use] them as a pie crust to make a fancy apple tarte tatin—the French will never know the difference.” For an impressive savory snack that’s fit for guests, Chef Ngangan says to use a cutter to make round disks and bake them until puffed up and golden brown. Then top them with caramelized onions, a crumble of goat cheese and a small handful of baby arugula. For a less formal appetizer, she says to wrap ribbons of puff pastry around cocktail franks, brush them with an egg wash, and sprinkle on everything bagel seasoning before baking. 

The Bottom Line

No matter your food preferences, the key is to create a freezer stocked with the foods you regularly use, along with a few foods that can easily be turned into something a little fancier in case of a last-minute get-together. Just remember to seal all foods properly (you don’t want any freezer burn happening), and do a regular inventory so that foods are getting used before they go bad.