The Best Make-Ahead Recipe by Cook's Illustrated Magazine

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  • Roasted artichoke dip

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: sandwich bread; Parmesan cheese; artichokes; mayonnaise; cream cheese; thyme; ground cayenne pepper
    show

  • Creamy dip base

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: mayonnaise; sour cream
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  • Blue cheese-scallion dip

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: mayonnaise; sour cream; blue cheese; scallions
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  • Sun-dried tomato and basil dip

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: mayonnaise; sour cream; sun-dried tomatoes; basil
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  • Jalapeno-lime dip

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: mayonnaise; sour cream; limes; pickled jalapeño chiles; scallions
    show

  • Tapenade dip

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; French; Vegetarian
    • Ingredients: mayonnaise; sour cream; Kalamata olives; parsley
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  • Curry-cilantro dip

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: mayonnaise; sour cream; shallots; curry powder; cilantro
    show

  • Roasted artichoke dip with spinach

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: sandwich bread; Parmesan cheese; artichokes; mayonnaise; cream cheese; thyme; ground cayenne pepper; spinach
    show

  • Olivada

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Italian
    • Ingredients: Kalamata olives; green olives; canned anchovies; capers; rosemary; basil
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  • Caramelized onion jam with dark rum

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: onions; dark rum; thyme; apple cider vinegar
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  • Sicilian eggplant relish

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Cooking ahead; Italian
    • Ingredients: eggplants; tomato paste; canned anchovies; dried oregano; dried red pepper flakes; balsamic vinegar; parsley
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  • Roasted red pepper spread

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: roasted red peppers; walnuts; whole wheat crackers; molasses; honey; ground cumin; ground cayenne pepper
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  • Baked Brie en croûte

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Pies, tarts & pastries; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: frozen puff pastry; Brie cheese; apricot preserves
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  • Cheese straws

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Cooking ahead; Vegetarian
    • Ingredients: frozen puff pastry; Parmesan cheese
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  • Marinated black and green olives

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Canapés / hors d'oeuvre; Cooking ahead; Vegetarian
    • Ingredients: green olives; black olives; shallots; sambuca; oranges; thyme; dried red pepper flakes; ground cayenne pepper
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  • Simple toasted almonds

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Canapés / hors d'oeuvre; Cooking ahead; Vegetarian
    • Ingredients: almonds
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  • Rosemary almonds

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Canapés / hors d'oeuvre; Cooking ahead; Vegetarian
    • Ingredients: almonds; rosemary
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  • Warm spiced almonds

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Canapés / hors d'oeuvre; Cooking ahead; Vegetarian
    • Ingredients: almonds; ground cinnamon; ground cloves; ground allspice
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  • Spanish-style almonds

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Canapés / hors d'oeuvre; Cooking ahead; Spanish; Vegetarian
    • Ingredients: almonds; paprika
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  • Chinese five-spice almonds

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Canapés / hors d'oeuvre; Cooking ahead; Chinese; Vegetarian
    • Ingredients: almonds; five-spice powder
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  • Orange-fennel almonds

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Canapés / hors d'oeuvre; Cooking ahead; Vegetarian
    • Ingredients: almonds; oranges; fennel seeds
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  • Marinated feta cheese with lemon and shallot

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: lemons; shallots; dried oregano; dried red pepper flakes; feta cheese
    show

  • Marinated feta cheese with orange, green olives, and garlic

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: dried oregano; dried red pepper flakes; feta cheese; oranges; garlic; green olives; lemons
    show

  • Chicken liver pate

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead
    • Ingredients: shallots; thyme; chicken livers; dry vermouth; brandy
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  • Best shrimp cocktail

    from The Best Make-Ahead Recipe The Best Make-Ahead Recipe by Cook's Illustrated Magazine

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Notes about this book

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Notes about Recipes in this book

  • Classic scalloped potatoes

    • Shewi128 on December 28, 2022

      Super easy make-ahead dish if you have a mandoline. I liked the cheddar cheese on top instead of white cheese. I made these the day before baking, and the dish held up well until baking the next day according to the instructions.

    • KatGeorge on November 25, 2021

      This is absolutely delicious - I make this with zero changes or adjustments! It is my most-requested dish for Thanksgiving…Christmas…Easter…so good!

  • Macaroni salad with ranch flavors

    • TBipp on August 17, 2022

      Excellent make ahead macaroni salad which always receives great compliments. The unusual technique is spot-on to provide a perfect dish for large gatherings or a pot luck.

  • Two roast chickens with roasted garlic and herb jus

    • Shewi128 on April 25, 2022

      This turned out pretty well, although it was a little tricky to flip the chickens. Make sure you follow instructions for the gravy, or it will turn out too thin. The roasted garlic puree really made the gravy/sauce delicious.

  • Streamlined chicken and dumplings

    • Shewi128 on September 14, 2022

      I cooked this using leftover chicken I had from a different recipe. I don't make chicken with dumplings hardly ever, but I wanted to try it because it was quick. I thought the flavor was good as it's just a simple chicken soup/stew, and the dumplings were ok. My family did like it, and I would make it again.

    • breakthroughc on January 20, 2022

      This was just edible and not that great. The dumplings didn’t increase in size and were very doughy, The Chicken was pretty bland. I only used 1 head of roasted garlic and the garlic almost overpowered the dish. I highly recommend that you do not use the called for amount. Won’t make again.

  • Onion-braised beef brisket

    • mr.paul on February 22, 2015

      Disclaimer: Made it with grass fed brisket, which was likely leaner then intended. The flavour and texture on this was pretty meh; it was ok, but not worth making again. We made the French Dip sandwiches with the left-overs, which were also largely meh.

  • Slow-cooker lentil and Swiss chard stew

    • Couture911 on August 31, 2012

      This turned out far better than anticipated. Potent and delicious flavor. Did not use as many pots and pans as many other Cooks Illustrated recipes.

  • Slow-cooker beef and barley soup

    • Medamida on January 23, 2014

      This is the recipe that makes owning a crockpot worthwhile. I often stretch the broth to 3 cups of each and extra red wine and it still turns out the perfect soup consistency.

    • breakthroughc on November 12, 2021

      This is a great beef and barley soup and it is a crock pot recipe. It has great depth of flavor. I add a little more barley than the recipe calls for as it makes the soup heartier. One of the best crock pot recipes I have.

  • Spicy slow-cooker chicken and chorizo stew

    • ereibel on February 22, 2012

      great easy stew, served it with rice. Super easy dinner!

  • Hearty beef stew

    • Couture911 on August 31, 2012

      A very good, solid beef stew recipe.

  • Pork stew with fennel, leeks, and prunes

    • MollyB on May 18, 2023

      My favorite pork stew recipe, that I've made many times. The prunes and the fennel melt into the creamy sauce and it's really hard to stop eating it! This is one of those recipes where I have to stop myself from licking the bowl. It freezes well if you don't mind the vegetables and prunes being pretty broken down by the time it's thawed.

  • Chicken tagine

    • Couture911 on August 31, 2012

      The Greek green olives were impossible for me to find. Turned out great anyway.

  • Ginger-sesame sauce

    • MollyB on May 18, 2023

      Easy good sauce that you can make ahead. I like it better as a stir-fry sauce rather than as a simmer sauce (if you're okay with a not-necessarily-authentic weeknight-friendly interpretation of a stir-fry). It's nice to have frozen in half-cup portions, which is enough for a stir-fry for 3-4 people.

  • Indian curry sauce

    • MollyB on May 18, 2023

      This is a nice, curry-flavored simmer sauce that you can make ahead and that freezes well. (But don't expect an authentic Indian curry.) It's pretty mild and child-friendly, and I've liked it with both chicken and shrimp. I like it for RV camping or vacation rentals, as you can make it ahead of time and then add whatever protein and vegetable you have on hand, without needing too many dishes.

  • Toasted bread crumb topping

    • lawrencecharcuterie on February 20, 2021

      Using it to top grilled romaine salad. Post one garlic clove with the bread.

  • Beef tamale pie

    • goldfish on April 03, 2022

      This is one of my favorite recipes of all time. I don't change a thing. Well, sometimes I make my own cornbread topping and other times I use a boxed mix. Regardless, it's hearty, satisfying, and feeds a crowd. Even the young children like it.

  • Shepherd's pie

    • Shewi128 on January 13, 2023

      We did the make-ahead version with ground beef instead of lamb. It was really good and easy when made ahead. I liked the red wine in the dish to make it more complex.

  • Panna cotta

    • kiwimary on September 30, 2012

      Excellent recipe but recommend using a little more gelatine. After a night in the fridge they turned out OK but slumped a bit on the plates. Served with 2 coulis (next recipe in the book) - blackcurrant and white currant - poured in stripes over the panna cotta. Lovely!

  • Dark chocolate mousse

    • luolili on February 17, 2018

      This is a fool proof, consistent make-ahead mousse recipe. Love it!

  • Simple ice cream pie

    • Analyze on February 21, 2019

      This is so good! I love the graham cracker crust version as well, and really enjoyed it that way the first two times I made it. This week, I tried the Oreo cookies for the crust. I filled it with homemade Vanilla After-Dinner Mint Ice Cream from the Ben & Jerry's Homemade Ice Cream and Dessert Book (just add chopped Andes Mints to your vanilla ice cream base), and topped it with the Hot Fudge Sauce from ATK, and it was AMAZING!!!!!!!!! The mint and chocolate combination was heaven.

  • Baked macaroni and cheese

    • breakthroughc on January 20, 2022

      I’m trying to make meals ahead for my elderly parents. In the end it turned out fine. There is way too much sauce for the amount of pasta. I ended up using a slotted spoon to get enough out for our dinner tonight and then cooked more pasta for the freezer portions. It was good Mac and cheese and we will see how it freezes and reheats for them. I didn’t have dry mustard, I subbed one teaspoons yellow mustard and 1 teaspoon horseradish. I also didn’t have cayenne in my parents kitchen so I used Tabasco.

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  • ISBN 10 1933615141
  • ISBN 13 9781933615141
  • Published Mar 01 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

No time to cook after work Want to stock your freezer with oven-ready meals Can't stand all the last minute work associated with entertaining The Best Make-Ahead Recipe will put you in control of all your cooking with recipes specifically engineered to the make-ahead approach. Sure, you can make your favorite dishes to heat later, but once food is refrigerated or frozen, flavor and texture suffer--pasta turns mushy, meat dries out, and almost everything tastes less than fresh. Built from the ground up, these make-ahead recipes are guaranteed to withstand storage and reheating without compromise.

Make-ahead dishes like frozen lasagna and macaroni and cheese will come out of the oven just as saucy and cheesy as fresh-baked; stuffed chicken breasts will cook up juicy and tender even after two days in the fridge; and your make-ahead mashed potatoes will be so creamy and fresh-tasting your guests will think you've just mashed them over a hot stove. The test kitchen also provides precise instructions on scaling recipes up or down as well as detailed reheating instructions that won't leave you guessing. A lifesaver for busy families, The Best Make-Ahead Recipe will give you the recipes, tips, and techniques to plan and cook ahead--whether you are hosting a dinner party or want to put fresh-tasting food on the table every night of the week.


COOK NOW AND SAVE TIME LATER

  • OVEN-READY ENTREES THAT WON'T DISAPPOINT

    Have you been tempted by the convenience of ready-to-cook breaded stuffed chicken breasts at the supermarket They might look good, but once cooked, the breading becomes soggy and the fillings taste bland. The Test Kitchen shows you how to pretoast bread crumbs for a guaranteed crunchy crust, and for the filling they rely on a highly seasoned mixture of cheeses and fresh herbs, whose flavors won't become muted.
  • BAKED GOODS THAT GO FROM FREEZER TO OVEN

    Most make-ahead coffeecakes are baked and then frozen, which can result in a dry texture. Here is a sturdy coffeecake batter (with an extra egg and additional butter) that can be either refrigerated or frozen right in the cake pan. When ready to serve, simply pop it into the oven, and in no time you'll get a fresh-baked coffeecake with a moist, tender crumb.
  • MEALS THAT DO DOUBLE DUTY

    Turn Sunday night's Braised Brisket into Monday night's quick and heartyToasted French Dip Sandwiches or an easy Meat Ragu. These double-duty recipes offer a variety of family-friendly weekend cooking options that will give you a headstart on organizing your weeknight meals. You'll never look at leftovers the same way again.
  • SLOW-COOKER FAVORITES YOU'LL REALLY WANT TO EAT

    The problem with slow-cooker stews is that by the time the meat becomes fork-tender, the vegetables have turned mushy and dull. For the Test Kitchen's beef stew, they found that wrapping the carrots and potatoes in a foil packet and placing the packet on top of the stew allows the vegetables to cook up just right and retain their bright, fresh flavor.
  • FOOLPROOF ENTERTAINING

    When entertaining or cooking for the holidays, don't let last-minute side dishes slow you down (or stress you out). With these make-ahead menus, you can start your cooking up to a month in advance. With recipes, shopping lists, and a detailed timeline that coordinates all your cooking, you'll be able to get any holiday feast under control so that you can enjoy the day, too.

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