Make-ahead recipes, page 2

135 recipes tagged “make-ahead”.

• Sour Cream Coffee Cake with Cinnamon Streusel

  A tender, creamed-butter cake with a cinnamon-brown sugar layer swirled through the middle and another baked onto the top.

  Serves 1220 min prep50 min cook

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• Creamy Chicken Noodle Casserole with Crispy Breadcrumbs

  A real béchamel stands in for the can of soup, baked under a butter-toasted breadcrumb crust until it browns.

  Serves 620 min prep35 min cook

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• Dutch Oven Beef Stew with Carrots and Potatoes

  Cubed chuck browned hard and simmered low in a flour-thickened broth until a spoon is the only tool the bowl needs.

  Serves 620 min prep2 hrs 30 min cook

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• Freezer-Friendly Breakfast Burritos with Sausage and Egg

  Scrambled eggs, browned sausage, and crispy potatoes rolled tight enough to survive a freezer bag and a Tuesday-morning microwave.

  Serves 6 burritos20 min prep25 min cook

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• Cinnamon Rolls with Cream Cheese Icing

  An enriched dough rolled with brown sugar and cinnamon, proofed overnight in the fridge so morning is just a bake and an icing.

  Serves 1230 min (plus overnight rise) prep30 min cook

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• Chocolate Layer Cake with Fudge Frosting

  A tall, dark two-layer cake with a coffee-deepened crumb and a ganache thick enough to hold its shape on the sides.

  Serves 1225 min prep35 min cook

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• Mediterranean Chicken and Rice Bowls with Tzatziki

  Marinated chicken thighs, lemon rice, and a garlic-yogurt sauce, built to split across containers and eat all week.

  Serves 420 min prep25 min cook

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• Silky Hummus with Brown Butter and Pine Nuts

  Canned chickpeas simmered until their skins slip off, blitzed past the point most home hummus stops, then pooled with butter browned until it smells nutty.

  Serves 615 min prep15 min cook

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• Pumpkin Pie with a Gingersnap Crust

  A custard pie in a spiced cookie-crumb shell, baked just until the center still holds a slow wobble.

  Serves 820 min prep55 min cook

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• Gingerbread Cookies with Royal Icing

  Rolled, cut, and spiced with a full spoon of ginger — sturdy enough to hold a shape and pipe icing over.

  Serves 2430 min prep10 min cook

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• Green Bean Casserole with Crispy Shallots

  The Thanksgiving standby rebuilt without a can of soup — real mushroom cream sauce under shallots fried crisp instead of tinned.

  Serves 625 min prep35 min cook

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• Crispy Buttermilk Waffles with Brown Butter

  Crisp outside, tender within, from browned butter and whipped egg whites folded in at the last minute.

  Serves 410 min prep20 min cook

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• Lemon Bars with Shortbread Crust

  A blind-baked shortbread base under a puckery custard, cut into squares that hold their shape at room temperature.

  Serves 16 bars20 min prep40 min cook

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• Sausage and Herb Bread Stuffing

  Cubed bread dried out and soaked in sausage fat and stock, baked until the top shatters and the center stays custardy.

  Serves 820 min prep50 min cook

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• Crumb-Topped Blueberry Muffins

  Domed muffins started in a hot oven so they rise before the blueberries can drag them down, finished with a crunchy streusel crust.

  Serves 1220 min prep22 min cook

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• Slow Cooker Pulled Pork with Carolina Vinegar Sauce

  Pork shoulder cooked low until it falls apart, then tossed in a sharp, peppery vinegar sauce instead of something sweet and sticky.

  Serves 815 min prep8 hours cook

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• Chewy Peanut Butter Cookies with Sea Salt

  More peanut butter than flour, pressed with a fork so the dense dough has somewhere to spread.

  Serves 2415 min prep12 min cook

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• Brown Butter Mashed Potatoes with Roasted Garlic

  Yukon Golds riced smooth, then folded with roasted garlic and nutty brown butter — no lumps, no apology for the butter.

  Serves 615 min prep35 min cook

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• Slow Cooker Pot Roast with Root Vegetables

  A chuck roast seared hard, then left alone for eight hours until it falls apart under a fork.

  Serves 620 min prep8 hrs cook

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• Slow Cooker Shredded Salsa Chicken

  Chicken breasts braised low and slow in salsa until they shred themselves — dump it in before work, pull it apart for dinner.

  Serves 610 min prep6 hrs cook

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• Skillet Chicken Pot Pie with Flaky Crust

  A stovetop roux and rotisserie chicken under a puff pastry lid, baked in the same skillet the filling was built in.

  Serves 625 min prep45 min cook

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• Make-Ahead Beef and Sausage Lasagna

  Layered, rested, and sliced clean — the one thing worth assembling the night before you actually need it.

  Serves 830 min prep55 min cook

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• Bacon-Wrapped Meatloaf with Brown Sugar Glaze

  A loaf of beef and pork under a brown-sugar glaze and a blanket of bacon, built for a weeknight dinner with leftovers for sandwiches.

  Serves 615 min prep55 min cook

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• Chicken Noodle Soup with Dill and Lemon

  A broth built from bone-in thighs instead of a carton, finished with butter and lemon so it tastes rich instead of just hot.

  Serves 615 min prep45 min cook

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• Crispy Instant Pot Pork Carnitas

  Pork shoulder pressure-cooked meltingly tender in under an hour, then blasted under the broiler for the crisp, caramelized edges carnitas are supposed to have.

  Serves 615 min prep75 min cook

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• Pork Tamales with Red Chile Sauce

  Braised pork folded into a lard-whipped masa dough and steamed in the husk until it pulls cleanly away.

  Serves 645 min prep3 hr 30 min cook

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• Roasted Leg of Lamb with Rosemary and Garlic

  A whole bone-in leg, studded with garlic and salted the night before, roasted hot then slow until the center just clears rare.

  Serves 620 min (plus overnight marinate) prep1 hr 45 min cook

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• Coq au Vin

  Chicken braised in red wine with bacon, mushrooms, and pearl onions until the sauce is dark enough to coat a spoon.

  Serves 425 min prep1 hr 45 min cook

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• Hainanese-Style Poached Chicken with Ginger-Scallion Rice

  A whole chicken barely simmered until just cooked, served warm over rice steamed in its own poaching stock — the ginger-scallion sauce is not optional.

  Serves 415 min prep1 hr cook

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• Baked Macaroni and Cheese with Aged Cheddar

  A real stovetop béchamel under a crust of buttered crumbs, not a bag of orange powder.

  Serves 615 min prep35 min cook

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• Braised White Beans with Rosemary and Parmesan Rind

  Dried cannellini simmered low and slow with a parmesan rind until the broth turns creamy on its own, no cream required.

  Serves 615 min (plus overnight soak) prep1 hr 45 min cook

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• Mulled Wine with Orange and Warm Spices

  A bottle of red wine simmered low with orange and whole spices until the kitchen smells like December — the one drink in this larder you serve hot.

  Serves 65 min prep25 min cook

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• French Lentils with Bacon and Sherry Vinegar

  Du Puy lentils simmered until tender but distinct, then tossed warm with rendered bacon and a sharp shallot vinaigrette.

  Serves 410 min prep35 min cook

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• Basque Burnt Cheesecake

  A crustless cheesecake baked hot enough to blacken the top on purpose, kept jiggly and loose in the center instead of set firm.

  Serves 815 min prep55 min cook

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• Lobster Bisque with Sherry and Tarragon

  The shells do most of the work here — roasted, simmered, and strained into a stock rich enough to need only a cup of cream.

  Serves 420 min prep1 hr cook

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• Quinoa-Stuffed Acorn Squash with Cranberries and Pecans

  Acorn squash roasted until it collapses into its own bowl, then packed with maple quinoa, cranberries, and toasted pecans — a vegetarian main that needs no apology.

  Serves 415 min prep50 min cook

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• Hot-Smoked Trout with Horseradish Cream

  Trout brined, dried to a tacky skin, and smoked low over wood chips until it flakes on its own — served cold against a horseradish cream sharp enough to cut the richness.

  Serves 420 min prep1 hour cook

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• Deviled Eggs with Smoked Paprika

  Hard-boiled yolks whipped into a sharp, creamy filling and piped back in — the classic potluck starter that needs no stove after the eggs come out of the pot.

  Serves 420 min prep12 min cook

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• Banana Bread with Toasted Walnuts

  A dense, one-bowl loaf built to use up the bananas gone black on the counter.

  Serves 815 min prep1 hr cook

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• Hasselback Sweet Potatoes with Brown Butter and Sage

  Thin, un-cut-through slices fan open in the oven and catch nutty brown butter in every gap.

  Serves 415 min prep55 min cook

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• Carrot Cake with Cream Cheese Frosting

  Two dense, oil-based layers under a frosting tangy enough to keep the sweetness honest.

  Serves 1230 min prep30 min cook

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• Red Wine-Poached Pears with Mascarpone

  Pears simmered in spiced red wine until the color bleeds all the way through, then topped with mascarpone for a dinner-party dessert that needs no oven.

  Serves 415 min prep35 min cook

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• Berry Pavlova with Whipped Cream

  A crisp meringue shell hiding a marshmallow center, piled with cream and whatever berries are ripest.

  Serves 620 min prep1 hr 30 min cook

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• Oysters on the Half Shell with Mignonette

  Raw oysters shucked to order and topped with a sharp shallot-vinegar mignonette, no stove involved at any point.

  Serves 425 min prep0 min cook

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• Braised Artichokes with Lemon and Mint

  Whole quartered artichokes simmered low in olive oil and wine until a knife meets no resistance — good warm, better the next day at room temperature.

  Serves 420 min prep40 min cook

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• Braised Veal Osso Buco with Gremolata

  Veal shanks braised until the meat falls from the bone, brightened at the end with a sharp lemon-parsley gremolata.

  Serves 420 min prep2 hr 30 min cook

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• Congee with Soft Egg and Scallions

  Rice simmered past recognition into a thick, spoonable porridge, dressed with a soft egg and whatever crunchy things are in the cupboard.

  Serves 410 min prep1 hr 30 min cook

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• Fermented Hot Sauce with Garlic and Lime

  A chili mash left to sour on the counter for a week, then blended smooth — hotter and rounder than anything that comes from a bottle.

  Serves 1615 min prep7 days (fermenting) cook

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• Peach and Thyme Shrub

  Ripe peaches macerated in sugar then cut with vinegar into a tart, fruit-forward syrup — a spoonful over ice and soda water is the whole drink.

  Serves 1215 min (plus 2 days macerating) prep5 min cook

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• Labneh with Za'atar and Olive Oil

  Yogurt salted and hung until the whey drips out on its own — a spread somewhere between yogurt and cheese, made without turning on the stove.

  Serves 610 min (plus 24 hr draining) prep0 min cook

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• Apple Pie with a Lattice Crust

  A double crust built from cold butter and a short chill, holding in a mound of macerated apples until the lattice bubbles over.

  Serves 840 min prep55 min cook

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• Small-Batch Strawberry Jam

  Strawberries and sugar reduced on the stovetop to a real set — no pectin packet, no water bath, just a cold plate to tell you when to stop.

  Serves 2415 min prep30 min (plus 1 hr macerating) cook

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• Beef Wellington with Mushroom Duxelles

  A tenderloin seared hard, wrapped in mushroom duxelles and puff pastry, and roasted until the crust shatters and the center stays rare.

  Serves 645 min prep45 min cook

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• Ribollita

  Yesterday's vegetable and bean soup, thickened with stale bread until a spoon stands up in it.

  Serves 620 min prep1 hr cook

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• Tiramisu with Espresso and Marsala

  Espresso-soaked ladyfingers under a cooked mascarpone custard, dusted dark with cocoa — better the day after it's made than the day it is.

  Serves 830 min (plus 4 hours chilling) prep10 min cook

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• Braised Rabbit with Mustard and Tarragon

  A whole rabbit browned and braised in wine and cream until the meat gives up the bone on its own, mustard and tarragon keeping it from tasting like plain chicken.

  Serves 420 min prep1 hr 30 min cook

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• Chocolate Babka

  A butter-and-egg dough rolled around dark chocolate, split and twisted so every slice comes apart in ribbons — the one loaf built to be eaten with a fork, not toast.

  Serves 845 min (plus overnight rise) prep45 min cook

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• Everything Bagels

  A stiff, low-hydration dough boiled before it's baked, the only way to get a shiny crust and a chew that fights back.

  Serves 830 min (plus overnight rise) prep25 min cook

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• Chicken Liver Pâté with Brandy and Thyme

  Livers seared hard and blended smooth with butter and brandy, an appetizer that tastes like more effort than a food processor actually requires.

  Serves 615 min prep10 min cook

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• Gravlax with Dill and Citrus

  Salmon buried under salt, sugar, and dill for three days until it cures firm enough to slice paper-thin, no stove required.

  Serves 815 min (plus 3 day cure) prep0 min cook

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