• Email Article
• Print Article

* During the busy holiday season, the best recipes are those that can be made in advance and reheated or served straight from the refrigerator. A few things to keep in mind:

* Let cooked dishes cool slightly before refrigerating them, but for no longer than 1 1/2 hours. If you are preparing large batches, divide the food into smaller portions to help it cool down faster.

* Select nonreactive containers, made of materials like glass or plastic, to store cooked food in the refrigerator.

* Cover prepared food securely, either with a tight-fitting lid or plastic wrap, before refrigerating.

* Don't use aluminum foil to cover dishes made with such acidic ingredients as tomatoes, wine, vinegar and citrus fruits.

* Use the coldest part of the refrigerator, usually at the back, to store prepared items.

* Reheat food thoroughly in a covered casserole over moderate heat.