While I'm not a fan of all frozen vegetables (frozen broccoli, for instance), there are some that I cook with all the time. Frozen corn is one of them. Because the kernels are blanched and then frozen individually, it's easy to pour out exactly what we need for one meal and keep the rest in the freezer for later. Sometimes I just thaw the corn, as in this corn and avocado salsa. Usually, though, I cook it -- steamed, sauteed in butter or as in this delicious, crunchy Mexican corn salad, I'll sear it in a skillet until it starts to brown. That gives the corn a complex, sweet, toasty flavor -- you'd never guess it came from the freezer.
Image © Dave Scantland
I went through a curry stage in college. For a time, I put curry powder in almost everything I cooked: I added it to soups, scrambled eggs, chicken salad. The first time I had a "real" curry dish I was surprised to discover that it contained no curry powder at all. That dinner was my introduction to the world of curries, from complex Middle Eastern sauces to fiery Indian vindaloos. Through it all, I have to admit I retain a fondness for that yellow powder of my younger days, although I'm much more reserved with it now. This 
When I was a kid, one of my favorite ice cream bars was Creamsicles. I liked other ice cream bars well enough, but that combination of creamy vanilla and tart orange was irresistible. So recently, when I was thinking about new frozen dessert ideas, I thought I'd try to come up with a grown-up version of that childhood treat. This 
If you're cooking for one or two and you want slow-cooked pork, there aren't a lot of choices that don't result in a lot of leftovers. That's why I love "country-style ribs," which aren't ribs at all but thick slices of shoulder meat cut to resemble single ribs. Not only do they generally come in smaller packages, which is great for two, but they're already cut up, so they cook faster than a big chunk of shoulder meat. We use them for spicy