Frozen Is Fine

Nadia Wren

The freezer aisle gets treated like a fallback, the place you settle when fresh did not work out. This is the argument for shopping it on purpose: why produce frozen at peak ripeness often beats the wilted version sitting in your crisper, how to read bags for added sugar or sauce, which frozen staples quietly outperform their fresh counterparts, and a handful of dinners built entirely from what is already in your freezer. Practical, and a little reassuring.