Our food editors know a good idea when they see one. Over the years they've learned from each other and discovered lots of tricks, including this one: Some dishes are better when made ahead. Here’s a roundup of some of our test kitchen experts’ favorite foods that become just that much tastier the next day.
Photography: Diane Fields
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Yesterday's Braise
Meats braised in advance are a great boon when entertaining. They not only get us ahead but are actually better made ahead. It's simply a matter of the flavors' mingling, evolving, and heightening.
Impress your family with this famous San Franciscan seafood stew. Invented by Italian-American fishermen, this recipe for cioppino features an assortment of seafood cooked in a tomato broth. The recipe calls for clams, firm white fish, shrimp, and crab legs, but feel free to use your favorite seafood combination.
This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You're limited only by the contents of your refrigerator and pantry.
