Dinner Shortcuts from the Freezer Aisle That Really Work

These small tweaks turn frozen convenience foods, from chili to pierogi, into star suppers.

By Lynn Andriani

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Garlicky Pretzel Bread That Outshines an Italian Restaurant's

Who hasn't been seduced by the garlic bread sticks at her local trattoria that are so good they could suffice as their own meal with a soup or salad? Making your own is easy and—trust us—even better. Take frozen pretzels (Superpretzel is the classic) and spritz them with garlic-infused olive oil using a spray bottle like this refillable one from the Pampered Chef. Before baking, sprinkle with flaky sea salt such as Maldon or Casina Rossa Truffle & Salt—the latter of which, Oprah says, "adds an aromatic note of luxury to everything."

Published on April 30, 2012

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