2005_02_food_tots.jpgToday's New York Times Minimalist column focuses on frozen veggies, one of our favorite time-savers (and money-savers) in the kitchen. Like Mark Bittman, we were somewhat skeptical at first about using frozen vegetables in lieu of fresh, but now we love to throw frozen peas in our pasta, fried rice, soup, or almost any dish that needs a little color on short notice. We also generally keep a bag of frozen edamame in the freezer for a quick, healthy snack.

What's your favorite way to use frozen vegetables? Are there other time-savers you swear by? Ready-made pizza dough? Peeled garlic? We're always looking for ways to save time in the kitchen, so let us know!

[Ed. note: Although it's probably hard to fit a 5lb bag of tater tots in a teeny NYC freezer, we couldn't resist using the photo!]