What’s the best way to plan ahead without creating a headache? How can you balance a cooking bonanza at the last minute with a kitchen full of half-prepared entrees?
Susie recommends preparing almost everything until its final steps. Dressings and marinades are made so they can be quickly and neatly tossed on their dish and baked. Salad is cleaned, chopped and stored in moist paper towels. Soups are completely made and stored until ready for use.
“Sometimes that means not making an entire recipe all at once, so on my menus I keep notes with a check list of what still needs to be done for each dish.”