Make Ahead

Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's more your thing.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.

Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.

Take down the temperature of a classic hot toddy and turn it into a refreshing summer tipple: a seasonal mix of tea, citrus, spices, and rye whiskey.

Cutting leeks into large pieces gives them a presence equal to disks of potato, while cooking the vegetables separately before combining—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors.

Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.

These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger.

This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.

Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.

You can make and chill these mashed potatoes up to two days before the big night.

Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.

This savory wild rice dish is the ultimate gluten-free stuffing—basically a holiday-appropriate grain salad with lots of fresh herbs.

This simple cornbread was designed for making stuffing—it’s easy to cut, not too sweet, and holds together.

You don’t need to smash the butter to smithereens—it’s those large pieces that make for a flaky pastry.

Make a big batch of this simple braise and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups, and more in the weeks to come.

A swirl of cinnamon-spiced pear compote runs through these protein-rich pancakes.

You don't need to cut the finished star sheets into pappardelle—farfalle, lasagne sheets, or any other noodles on the larger side would also showcase this pattern well.

Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.