Deviled Eggs with Pickled Shrimp
Creamy dill-and-chive deviled eggs become extra satisfying with the addition of briny pickled shrimp.
Go to recipe
Crumb Cake with Pear Preserves
The cake can be covered and stored at room temperature for up to three days, so you can get an even bigger head start on this one—just make sure not to eat it all in advance, too.
Go to recipe
Three-Cheese Baked Pasta with Porcini and Radicchio
We strongly advise adding this rich pasta to your weeknight repertoire, too.
Go to recipe
Five-Herb Frittata with Prosciutto and Parmesan
Before serving, top with fresh herbs, thinly sliced prosciutto, and coarsely ground black pepper. Guests can slice the frittata at the table as a side dish.
Go to recipe
Stuffed Pork Tenderloin with Bacon and Apple-Riesling Sauce
The bacon-wrapped, stuffed tenderloins and sauce can be refrigerated separately overnight. Bring the tenderloins to room temperature before grilling.
Go to recipe
Antipasto Salad with Bocconcini and Green-Olive Tapenade
Nancy Silverton’s super-flavorful salad gets even better with a night in the fridge. Just make sure to save Step 3 for the morning of.
Go to recipe
Lentils with Red Wine and Herbs
With a generous topping of herbs and mâche, the lentils become a magical combination of soup and salad.
Go to recipe
Pull-Apart Salt-and-Pepper Biscuits
Bake off the biscuits the night before and then let them come to room temperature before storing in an airtight Tupperware. When you’re ready to have brunch, reheat the biscuits in a 250° oven.
Go to recipe
Chocolate-Nut Biscotti
These rich biscotti can be stored in an airtight container for up to three weeks before dipping in melted milk chocolate.
Go to recipe
Coconut Cake
The cake can be kept at room temperature in an airtight container for up to three days, and the layers can be frozen separately for one month
Go to recipe
