Make-ahead recipes usually lose something, namely flavor and texture, between the time they’re prepared and the time they’re served. The test kitchen spent months solving these problems, discovering creative solutions and innovative techniques based on kitchen science, and drawing on over 20 years of expertise to create recipes that are just as good, if not better, when given a little rest between prep and serve.
In this bookazine (a combination magazine and book), you’ll find 60 of our favorite make-ahead recipes. We’ve arranged them by cooking method, so you’ll see chapters titled Prep Ahead: Ready-to-Cook Meals, Reheat and Eat: Make-Ahead Stews and Braises, Bake and Serve: Oven-Ready Casseroles, and more. We include the time it will take to prep, to cook, and to finish each recipe, and a separate sidebar highlights the steps you can take care of the night before. Choose the method or methods that word best for you and your schedule, and dig in.
Featured recipes include: Vegetarian Chili, Spice-Rubbed Flank Steak with Toasted Corn and Black Bean Salad, Slow-Cooker Wild Rice and Turkey Soup, Grilled Portobello Burgers, Easy Pork Tacos, One-Pan Roast Chicken and Vegetables, Easy Overnight Beef Stew, Skillet Pizza with Broccoli and Red Onion, and more.