Test-Kitchen Trick: Better-Ahead Recipes
What a Difference a Day Makes
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.
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.
Braised Pork Shoulder
Make an irresistible dinner (or three!) with a slow-cooked pork shoulder enriched with pancetta, Belgian ale, and earthy spices.
Sleep with the Fishes
An overnight bath in broth gives lobster stew and seafood gumbo more nuance.
Cioppino (Seafood Stew)
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.
It All Adds Up
When made ahead, minestrone, chili, beans, curries, and Bolognese sauce become more than the sum of their parts.
Heather's Texas Red Chili
Pair this meaty, velvety ragu with fresh tagliatelle for a soul-satisfying family dinner.
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.
On the Side
Barbecue sauce, salsa, chutney, Bloody Mary mix: Even add-ins and condiments will be all the better for a day’s rest.
Classic Barbecue Sauce
Salsa Trio and Homemade Tortilla Chips
Honey and cider vinegar contribute to the sweet-savory brightness of this summer chutney. Spread it on sandwiches or serve it with grilled meats.
Deep, Dark, and Delicious
Chew This Over
The Perfect Pie
Baking pies a day ahead allows them to set (the secret to cutting perfect, rather than puddly, slices).