Make-ahead recipes, page 3

135 recipes tagged “make-ahead”.

• Duck Leg Confit

  Duck legs cured a day ahead, then cooked low and slow under their own fat until the meat falls off the bone.

  Serves 415 min (plus 24 hr cure) prep3 hr cook

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• Salted Caramel Ice Cream

  A dark, bitter caramel base churned into custard, salted hard enough to keep the sweetness honest.

  Serves 820 min prep40 min cook

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• Dark Chocolate Pots de Crème

  A baked custard, not a pudding — six ramekins in a water bath until the centers still hold a wobble.

  Serves 615 min prep35 min cook

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• Napa Cabbage Kimchi

  Salted cabbage packed with chili paste and left to sour on the counter — a condiment that does more work the longer you leave it alone.

  Serves 1245 min prep2 days (fermenting) cook

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• No-Knead Dutch Oven Bread

  A crusty round loaf built on an overnight rise instead of a mixer, baked covered so the crust blisters on its own steam.

  Serves 815 min prep50 min cook

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• Cold Sesame Noodles with Cucumber and Chili Oil

  Wheat noodles rinsed cold and coated in a peanut-sesame sauce, a starter or side that never goes near a stove after the pot drains.

  Serves 415 min prep8 min cook

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• Quick-Pickled Beets with Horseradish and Dill

  Boiled beets cooled in a sharp vinegar brine, piled onto a horseradish cream that cuts right back through the sweetness.

  Serves 620 min prep45 min cook

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• Pan-Fried Pork and Napa Cabbage Dumplings

  Seared crisp on one side and steamed soft on the other, gone before the second batch is out of the pan.

  Serves 445 min prep15 min cook

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• Roasted Butternut Squash Soup with Crispy Sage

  A blender soup that tastes like more work than it is, finished with butter browned until it smells like a bakery.

  Serves 415 min prep1 hr cook

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• Brown Butter Chocolate Chunk Cookies

  Butter cooked past melted into nutty and brown, then a fridge rest so the middle stays soft while the edges go crisp.

  Serves 1820 min prep12 min cook

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• Watermelon and Lime Granita

  Frozen in a pan and raked into shards, this is dessert for a day too hot to turn on the stove.

  Serves 615 min prep4 hrs (freezing) cook

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• Baked Oatmeal with Blueberries and Almonds

  A custardy, sliceable oatmeal that comes out of the oven instead of a pot, built to be made once and eaten all week.

  Serves 610 min prep40 min cook

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• Smoky Eggplant Dip

  Eggplant charred to ash on the outside so the inside tastes like it was cooked over coals.

  Serves 615 min prep25 min cook

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• Chilled Cucumber and Yogurt Soup

  A blender soup for nights too hot to stand at the stove, sharp with dill and garlic.

  Serves 415 min prep1 hr chill cook

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• Buttermilk Panna Cotta with Roasted Cherries

  A barely-set dessert with enough tang to stop it tasting like sweetened cream.

  Serves 615 min prep20 min cook

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