Make-Ahead

Make-ahead cooking isn’t about convenience for its own sake — it’s about making better food.

A crème brûlée needs to chill before it gets torched. A pavlova wreath needs its meringue baked and dried overnight before it’s assembled. A buttermilk brined turkey needs 24 hours in the brine before it goes in the oven. Granola baked on Sunday means breakfast is handled all week. Simple syrups made in advance mean cocktails come together in seconds.

These recipes reward the cook who plans ahead, whether that’s an hour, a day, or a full week before it needs to be on the table.