14 best make ahead recipes

Product features

No guesswork. No mistakes. Just perfect food cooked on your schedule.

We’ve filled the book with features that will help you plan and organize your time, and each recipe includes both active time and total time required as well as every possible make-ahead option. And since even the most experienced cooks have questions when it comes to making recipes in advance (How long can you safely store it? How can you prevent texture problems?), our test cooks provide all the answers.

Kale Caesar Salad with Croutons

Soak fibrous kale leaves in warm water to soften them, and dress your salad up to 6 hours in advance; the bold flavors will meld and the texture will get even better.

Broiled Coriander-Lemon Shrimp

This super easy take on shrimp cocktail offers up 2 pounds of shrimp broiled with a flavorful spice rub. Prepped shrimp can be refrigerated for up to 24 hours.

Individual Chicken Pot Pies for the Freezer

Disposable pans make storage and reheating easy, and using store-bought crust streamlines the prep. The extra-saucy filling ensures that the pot pies won’t dry out in the freezer.

Tiramisu

No fussy custard filling required; simply whip together egg yolks, sugar, salt, rum, and creamy mascarpone, and add a bit of whipped cream. It freezes beautifully.

Product features

What kind of cook are you?

Do you like to cook all weekend just to stock your freezer? Do you like to prep Tuesday night's dinner on Monday night? Will you follow a precise shopping and prep plan that yields three great weeknight dinners with a minimum of fuss? Or would you rather do a little prep in the early morning, turn on your slow cooker, and have dinner waiting for you when you hit the door? While most make-ahead cookbooks focus entirely on stocking your freezer with complete meals or meal components, this book takes a new approach. Yes, you will find a chapter devoted to dinners from the freezer, but you will also find seven other creative chapters that show you how a little advance work can reap huge benefits. You can choose your style of make-ahead cooking depending on your temperament, your schedule, and your family's needs. You pick the lane. We've done all the planning for you, leaving nothing to chance.

Prep Ahead: Ready-to-Cook Meals

Oven-ready entrees that take a minimal amount of work the night before mean a great meal with little effort the next day. With these recipes, you can prep for tomorrow's meal while tonight's supper cooks or spend 20 minutes getting dinner ready in the morning, then pop it straight into the oven after work.

Reheat and Eat: Make-Ahead Stews and Braises

Stews and braises are some of the most time-intensive dishes to make because they require long, gentle cooking to tenderize tough cuts of meat and develop deeply flavored broths and sauces. But making these dishes ahead of time allows you to take advantage of the time the dish spends cooling and resting until you're ready to reheat it.

Bake and Serve: Oven-Ready Casseroles

To make versions of all of our favorite casseroles—from chicken pot pie to classic lasagna—that could be made ahead, we had to reengineer our recipes. Parcooking pasta and vegetables so they'd turn tender as the casserole baked and making loose sauces that wouldn't overthicken in the oven were a couple of the tricks we used to keep our casseroles tasting just as good as traditional versions.

From Fridge to Table: Ready-to-Serve Entrees

Whether you're in the mood for a healthy dinner, need something easy to bring to a potluck or picnic, or just want to avoid cranking up the oven on a hot summer night, dinners ready to serve straight from the fridge are great options to save time and energy. And you'd be surprised at the range of food that tastes great served cold—this chapter includes fried chicken, poached salmon, and chilled Asian noodle dishes along with a wide variety of fresh, inventive salads.

Product features

A taste from the book:

Grilled Shrimp Skewers with Lemon and Basil Pesto

SERVES 4 | PREP TIME: 10 MINUTES | COOK TIME: 8 MINUTES

Grilling food—either on an outdoor grill or in a grill pan on the stovetop—is a great way to make a flavorful dish in very little time. Serve these skewers with a side of pasta, brown rice, or quinoa, plus a green salad or cooked vegetable.

Mexican-Style Meatballs

SERVES 8 (ABOUT 40 MEATBALLS) | PREP TIME: 20 MINUTES | COOK TIME: 30 MINUTES

These Mexican-Style Meatballs are every bit as delicious as the Italian-style meatballs everyone loves, but feature south-of-the-border seasonings. Serve over rice, topped with Red Chile Sauce and additional cotija or feta cheese, or in a Mexican-style soup.

Spicy Sweet Potato Fries

SERVES 4 | PREP TIME: 10 MINUTES, PLUS 1 HOUR TO SOAK THE SWEET POTATOES | COOK TIME: 30 MINUTES

Sweet potatoes are one of the most nutritious vegetables around, and baking these “fries” in the oven keeps them healthy. Serve as a snack with ketchup, salsa, or any of your favorite dipping sauces, or as a side to burgers, barbecue, or sandwiches.

Fresh Basil Pesto

MAKES ABOUT 2 ½ CUPS | PREP TIME: 10 MINUTES | COOK TIME: 7 MINUTES

Pesto made with fresh basil freezes beautifully, allowing you to enjoy its fresh taste any time of year. Use pesto as a pasta sauce or to flavor sauces, soups, or salad dressings. Or try it as a sandwich spread or a sauce for grilled meats. You can substitute different herbs for the basil (I love cilantro or mint pesto), as well as other nuts, like walnuts or almonds, for the pine nuts.

Product features

Sample Recipe: Beef Lasagna

Perfect for last minute guests, this is my go-to Christmas Eve dinner. I make it weeks ahead of time, put it in the freezer, and when the busy holidays arrive, all I have to do is thaw and bake.

INSTRUCTIONS:

1. Preheat the oven to 350°F.

2. In a skillet over medium heat, cook the ground beef for 8 to 10 minutes, until browned, fully cooked, and no longer pink. Drain and transfer to a medium bowl.

3. Add the spaghetti sauce to the ground beef and stir to combine.

4. In another bowl, stir together the mozzarella cheese and cottage cheese.

5. In a 9-by-13-inch foil pan or freezer-safe baking dish, spread a large spoonful of the meat mixture over the bottom. Cover the bottom of the pan with a layer of lasagna noodles. Spoon half of the remaining meat mixture over the noodles. Spoon half the cheese mixture over the meat. Place a layer of noodles on top. Repeat the layers one more time (meat, cheese, noodles), reserving enough meat mixture to lightly cover the last layer of noodles.

6. Cover the pan with aluminum foil and bake for 40 minutes. Uncover the pan and bake for 10 minutes more, until the center is warmed through, the cheese is bubbling, and the top is browned.

Per Serving: Calories: 548; Total fat: 21g; Total carbs: 37g; Protein: 53g; Fiber: 2g; Sugar: 5g; Sodium: 931mg

To save freezer storage space, instead of storing the assembled lasagna in the 9x13 inch pan in the freezer, put the cooked, cooled ground beef and sauce in one bag and the cottage cheese and mozzarella combined in another bag, and place both bags in a large, airtight, freezer-safe bag labeled with the recipe name, cooking directions, and date prepared. Add noodles when you assemble the lasagna.

Product features

Stage 1: Typically Ages 6 to 8 Months

Baby, your table is ready! There are so many exciting “firsts” with your baby, and starting solids is one of the biggest.

Stage 2: Typically Ages 8 to 10 Months

Now that your baby has become comfortable with Stage 1 foods, it’s time to introduce Stage 2 foods, with thicker textures that serve as the bridge between creamy pureed foods and soft finger foods.

Stage 3: Typically Ages 9 to 12 Months

The next phase of your baby’s culinary journey introduces finger foods—firm yet squishable foods that your baby can pick up using their thumb and forefinger and easily chew. Finger foods help build independence and fine motor skills by letting your baby self-feed.

Easy Family Dinners: 12 Months and Older

Once your child masters the pincer grasp and feeds themselves, your whole family can eat the same meal together. You’ll find easy dinner recipes the whole family will love, with modifications as needed to make them safe for your toddler.

Product features

CALIFORNIA BREAKFAST CASSEROLE

Want to invite all your favorite friends to breakfast? And by “friends” I mean potatoes, sour cream, salsa, cheese and everyone’s best friend — bacon. This cheery morning casserole is loaded with so much taste it’s almost impossible for anyone in your family not to want more.

SIZZLIN’ STEAK FAJITAS

Oh, how I love fajitas. These simply seasoned, tender strips of steak paired with fragrant peppers, spicy onions and the tart pop of lime create one of the tastiest and easiest freezer meals you will ever make.

FRIED DILL PICKLES

For reals, if you haven’t tried fried pickles, you are missing out! They are sooooo good — light and crunchy, with the perfect pop of tangy dill. This super-easy recipe keeps your fried pickles crisp on the inside and crunchy on the outside, perfect for dipping into some creamy ranch.

EASY TUNA CASSEROLE

This is my sister Ashleigh’s favorite freezer meal of all time. I know tuna noodle casserole sounds old-fashioned, but this isn’t your typical can-of-soup version. My recipe is a creamy, comforting and more flavorful version that works really well for giving to a family or friend in need. Make it extra fun by baking in individual containers!

LENTIL SUPREME SHEPHERD’S PIE

A lovely twist on traditional shepherd’s pie, this hearty lentil and vegetable filling topped with a mashed potato crust is a wholesome way to enjoy a lovely dinner together.

LAYERED CHOCOLATE MOUSSE CAKE

I would walk through fire, or at least an un-air-conditioned room in the middle of summer, to have a slice of this gorgeous frozen dessert. Made in a loaf pan and frozen till firm, then sliced to show off the beautiful chocolate and fudge layers, it’s perfect for a hot summer’s day.

EMPANADA HAND PIES

1. In a medium bowl, gently combine Spanish rice, Cheddar cheese, chicken, and olives, if using.

2. On a lightly floured surface, roll out pie dough to about 12 inches (30 cm) in diameter and ¼ inch (0.5 cm) thick. Using a small bowl (I like to use a cereal bowl) or a round cutter, cut dough into rounds about 5 ½ inches (13.5 cm) in diameter. Place ¼ cup (60 mL) rice mixture on one half of each round; fold other half over filling. Seal and crimp edges with a fork. (Or, for a fancy look, take remaining dough scraps, slice into 3 very thin strips, braid, and press around edges of each pie.) Transfer to a baking sheet lined with parchment paper, spacing apart.

3. Using a pastry brush, lightly coat top of each pie with beaten egg.3. Using a pastry brush, lightly coat top of each pie with beaten egg.

MAKE IT NOW

Preheat oven to 400°F (200°C). Bake empanadas in preheated oven for 15 to 20 minutes, until golden brown and hot in the center. Let cool for 10 minutes.

MAKE IT A FREEZER MEAL & COOK FROM FROZEN

Transfer baking sheet with uncooked empanadas to freezer. Freeze for 2 to 3 hours, until solid. Transfer frozen pies to a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.

Preheat oven to 400°F (200°C). Place frozen pies on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes, until golden brown and hot in the center. Let cool 10 minutes.

Product features

WHAT IS BENTO?

Bento, written as 弁当 in Japanese, is a packed meal that is commonly eaten as lunch in Japan. Many school children and workers take a single-portion, homemade meal packed in a bento box to school or to the office every day. Bento is also a popular take-out food, sold pretty much everywhere you go in Japan, from convenience stores and train stations to high-end department store delis. Many traditional restaurants serve bento only during lunchtime—often in a wood or lacquered bento box—or you can sample beautifully prepared dishes from an elaborate multicourse meal in one simple box at a much lower cost.

CHICKEN TERIYAKI BENTO

This chicken teriyaki can be quickly cooked in a frying pan. The shishito peppers are sauteed in the pan with the chicken toward the end of cooking, so a main dish and a side are prepared together. The authentic, homemade teriyaki sauce uses ingredients from the Japanese Pantry Essentials (page 12), so there is no need to buy the bottled version.

SUSHI BURRITO BENTO

A sushi burrito is a big sushi roll eaten like a burrito. Technicalities aside, it is a convenient way to eat sushi (no chopsticks!) and you can put anything you like in the roll. For the bento, avoid adding any raw meat or fish. Here, we used leftover pieces of karaage (fried chicken) with some thinly sliced veggies, pickled ginger, and sriracha mayo. Be creative and find your favorite flavor combination!

RAMEN BENTO

Making homemade ramen noodle soup from scratch can be time-consuming, but this simple soup made with store-bought chicken broth is surprisingly tasty with a few key ingredients such as fresh ginger, garlic, and sesame oil. Use the low-sodium broth and then add enough miso and soy sauce for more flavor.

CHICKEN KARAAGE BENTO

Karaage, or fried chicken, is one of the most popular main dishes for bento in Japan. Marinated bite-size chicken pieces are lightly coated with seasoned flour and starch before being fried, which gives it a perfectly crispy texture on the outside. Karaage makes for a great appetizer, a dinner main, or a perfect portion for your lunch bento.

COLD SHABU SHABU SALAD BENTO

Shabu shabu is a Japanese hot-pot dish that is very popular during the winter. Paper-thin meat is cooked in a hot pot, usually at the dinner table. During the hot summer months or on busy weekdays, you can still enjoy the shabu shabu meat without the hassle of setting up a hot pot. Pork sliced paper-thin can be cooked almost instantly in boiling water on the stove. It is a great way to add protein to a salad.

OMURICE BENTO

Chicken soboro is cooked ground chicken flavored with soy sauce and some sweeteners. It is often served over steamed rice, with finely scrambled eggs and snow peas or green beans. As soboro can be made ahead and kept in the refrigerator for a few days, it is a perfect bento dish.