The key to stress-free Yom Tov prep? Foods that freeze beautifully, so you can make them ahead of time and simply reheat when needed. From mouthwatering appetizers to hearty mains, sides, and decadent desserts, we’ve rounded up some of the best freezer-friendly recipes that will help you get ahead without sacrificing taste.

Start your meals with flavorful options like Onion Chicken Meatball Soup or Pastrami Tostadas. For mains, choose from classics like Pomegranate Braised Brisket or Sweet and Sour Chicken that only get better with time. Round out your table with sides like Broccoli Cauliflower Spinach Kugel or the ever-popular Best Ever Carrot Loaf. And don’t forget dessert! Whip up a big batch of Cinnamon Buns or a show-stopping Lotus Ribbon Bundt Cake to freeze and impress.

With these make-ahead recipes, you’ll enjoy more time with family and less time in the kitchen this Yom Tov season!

Appetizers:

1. Onion Chicken Meatball Soup by Eve Elenhorn

These meatballs will fluff up nicely and are a perfect way to sneak in more protein for the kids. I’m sure you can do this in a slow cooker as well to minimize active cooking time but I haven’t tried it! Happy holiday!

2. Pastrami Tostadas by Faigy Murray

I recently ate this at a restaurant and immediately decided that I must recreate it. This is the best appetizer ever! It was approved by my boys, so it must be really good. I made two versions, a fried one and a baked one. They are equally delicious.

3. Cauliflower and Leek Soup by Rivky Kleiman

Always looking for something new and different led me to concoct this delectable, easy-to-prepare soup.

4. Roasted Cauliflower Flanken Soup by Brynie Greisman

This soup has a creamy texture, and delicious, albeit slightly tangy taste, which is enhanced by the meat component. Roasting the veggies first adds a welcome dimension of flavor. Not heavy at all. Just perfect! Freezes well too.

5. Creamy Vegetable Soup by Brynie Greisman

Roasting the veggies first to slightly caramelize them adds delicious depth and flavor to this soup. The chickpeas thicken it, and the coconut milk adds an irresistible creaminess. Freezes well, too.

6. Perfect Whole-Wheat Challah by Chumi Borenstein

This is the perfect whole-wheat challah recipe that’s not too healthy, neither heavy nor grainy, and most importantly – FREEZABLE, duh! (I adapted my regular amazing challah recipe to create this perfect one!) If you have any questions about the recipe, please comment! My kids loved it, which is a score in my books because it’s brown. I really hope you enjoy it too.   Watch Chumi and Naomi make this delicious challah here!  

Mains:

7. Just-Right Sweet and Saucy Brisket by Brynie Greisman

A symphony of flavors that blends together to give you a sumptuous, elegant roast like you’ve never tasted before. Simchas Yom Tov at its best!

8. Date-Glazed Roasted Chicken by Jamie Geller

This modern Israeli-inspired glazed chicken is easy to make and includes all the health benefits of dates. Perfect for Rosh Hashanah or your Tu B’shevat celebrations.  

9. Marinated Baked Spare Ribs from the Dining In Cookbook

A special treat for the spare rib fanatic!

10. Simcha Minute Steak Roast from the Dining In Cookbook

A classic, juicy roast; Despite its name, you don’t have to wait for a simcha to try it; enjoy it this Shabbos!

11. Pomegranate Braised Brisket by Danielle Renov

This has Rosh Hashanah written all over it. I mean, brisket, pomegranate, and apples in one dish. It’s basically the grand slam meat for the high holidays. Although pomegranate is the star of this dish, it’s really the hard apple cider (which is alcoholic carbonated apple cider, not cider vinegar or apple juice) that’s the unsung hero, bringing just the right amount of slightly sweet acidity to balance out the tart pomegranate.

12. Sweet and Sour Chicken by Rivky Kleiman

This is my go-to recipe when I want to make a chicken that is easy, flavorful, and consistently good. It’s the perfect blend of sweet and sour and always results in a moist, delicious dish.

13. Silan French Roast by Sina Mizrahi

Don’t be fooled by the short ingredient list. This roast is the ultimate in simplicity and deliciousness. I love how the silan contributes a hint of sweetness in a pool of savoriness. Double up and freeze a batch because this warrants a repeat.

Sides:

14. Best-Ever Carrot Loaf by Rivky Kleiman

This carrot loaf is a winner whether you are preparing in advance or find yourself in a bind and need a quick, no-mess side dish. It yields a perfect loaf every time … and guaranteed you will have no leftovers.

15. Deli Roses by The Peppermill

Try this pretty twist on classic deli roll.

16. Broccoli-Cauliflower-Spinach Kugel by Yitty Iwaniski

This recipe might sound typical, but it’s really anything but. This is not your bubby’s tasteless diet veggie kugel!

17. Pastrami Lukshen Kugelettes by Miriam (Pascal) Cohen

These kugelettes are a huge crowd-pleaser. Everyone loves pastrami, and the mini shape makes them easy to serve and fun to eat.

18. Butternut Squash Kugel by Brynie Greisman

This kugel is so delightful; I know you’ll make it again and again! It appeals to all ages with its creamy texture and heavenly crunchy topping. It freezes well, too.

Desserts:

19. Apple-Pear Fruit Crumble by Estee Kafra

Fruits crumbles are a classic dish. Over the years, one of the recipes I’ve gotten the most feedback on is a pear crumble that I wrote for my second cookbook, Cooking with Color. It’s not so much the recipe but the method that people love. In order to prevent the crumbs from getting soggy and melting into the fruit, I discovered that if you bake the crumbs separately on a cookie sheet and bake the fruit first, you end up with a wonderful crunchy topping on a warm, soft fruit. Here’s another recipe using that method, with a healthier twist to it.

20. Cinnamon Buns (Big Batch) by Chaya Ruchie Schwartz

Nothing beats the aroma of cinnamon buns baking in the oven.

21. Lotus Ribbon Bundt Cake by Rivky Kleiman

My top criteria for a perfect cake are moist texture and fabulous flavor. Achieving this combination was not easy. After many trials, I took one bite and knew this one was a keeper. This “honey” cake is a great idea to make for Rosh Hashanah.

22. Orange-Infused Honey-Sesame Cookies by Chavi Feldman

My parents dropped in to visit just as I finished baking these honey cookies, and of course I asked them to sample some. Both simultaneously exclaimed, “Mmmm, what’s in here?” They were surprised at how well the unusual blend of flavors came together to create a delicious twist on the typical honey cookie. Try them — they won’t disappoint!

23. Amazingly Soft ‘n Easy Rugelach by Faigy Grossman

My wonderful daughter-in-law, Reizy, told me about this rugela dough a while ago, but somehow I never got around to testing it. When Chanie suggested offering bake-aheads for the upcoming Yamim Tovim, I decided that now’s the time! I’m so happy I tried it: the soft dough comes together in literally minutes, all you need is a pot and spoon, and they taste really good too! Use the suggested fillings below or your family’s favorites — b’tei’avon!  

24. Date Roll Cookies by Sina Mizrahi

These cookies are perfect, and I don’t say that lightly. They are a bakery staple I grew up with but only love the homemade version. The tender shortbread-ish crust wraps around sweet, sticky date paste in a union that even chocolate can’t improve. Make them plain first. After that (because there will be repeats), load them with halva, nuts, marzipan, chocolate chips; they handle it all. The powdered sugar dusts them beautifully, like a fresh blanket of snow. One batch makes plenty, so share the love.

25. Custard Apple Streusel Pie by Brynie Greisman

There’s nothing quite like a piece of warm apple pie with lemon tea on a cold winter Leil Shabbos. This pie has to be done in a few steps, but don’t be put off by that. Parts of it can be made in advance, so it takes less time than you think. And it’s worth it!