The Best Holiday Dishes to Make Ahead

By Frances Kim
Marcus Nilsson
This holiday season, spend time around the dining table, not standing at the stove! Making a range of dishes ahead of time will lessen your stress. These classic recipes are perfect for getting a head start on the festivities.
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Mini Beef Wellingtons

Marcus Nilsson
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Everything tastes better in miniature! These individual beef Wellingtons are as delicious as they are adorable. Everything but the final baking can be done up to two weeks in advance.

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Italian Seafood Salad

Emily Kate Roemer
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Get one of the dishes for your Feast of the Seven Fishes out of the way early. You can make this salad with squid, shrimp, mussels, and crab up to 8 hours ahead.

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Cannoli Dip

Emily Kate Roemer
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We've deconstructed the traditional Sicilian pastry into a creamy dessert dip and cannoli "chips." Both components can be made up to 12 hours in advance and stored in the fridge.

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Raw Swiss Chard, Cabbage, and Brussels Sprout Salad

Marcus Nilsson
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Add some freshness to your holiday buffet table with this bright, crunchy salad. It's one of those rare salads that gets better as it sits, so you can toss it up to an hour before guests arrive.

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Maple-Whipped Sweet Potatoes

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A staple of holiday meals, these airy whipped spuds get an extra dose of flavor from the maple syrup. This buttery dish can be made up to two days in advance and warmed over a low flame on the stove (make sure to stir constantly to keep the potatoes from sticking to the pan).

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The Versatile Braise

Marcus Nilsson
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We love serving a good braised meat when we have company because it can be cooked up to three days in advance without sacrificing on flavor. Whether you choose lamb shanks, veal shanks, or short ribs for this recipe, you can't go wrong!

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7 of 17

Roasted-Carrot-and-Beet Tart

Bryan Gardner
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Using store-bought phyllo dough helps this colorful veggie tart come together in a flash. Bake it the night before your holiday party and store at room temperature.

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Eggnog Semifreddo Genoise Cake with Meringue Frosting

Aya Brackett
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When else are you going to pull out this showstopper? This vertical-layer cake alternates layers of genoise with a nutmeg-and-rum-scented semifreddo and can be made a day in advance. Just make sure there's enough space to store it in your freezer!

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Roasted Beet and Potato Borscht

Marcus Nilsson
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Our take on the classic Eastern European soup is served hot and keeps for three months in the freezer. All you have to do the day of the holiday party is thaw, reheat, and add garnishes.

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Cheddar-and-Gruyere Crackers

David Malosh
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Let your guests nosh on these cheesy crackers while you put the final touches on dinner. Try our fig-and-almond version, too! You can make and freeze the dough up to three months ahead.

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Sweet-and-Sour Korean Cocktail Meatballs

Meredith Jenk
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Gochujang, a spicy fermented Korean chili paste, turns up the volume on this classic finger food. The meatballs can be formed up to a day in advance.

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Lemony Snow Pudding with Tarragon Creme Anglaise

Aya Brackett
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Seeking an unusual holiday dessert? Look no further than this sophisticated (and gluten-free!) winter sweet. Both the citrusy, meringue-like pudding and tarragon-infused creme anglaise can be made up to two days ahead.

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Low-Country Pickled Shrimp

Mike Krautter
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This zesty seafood starter hails from the maritime South and needs at least eight hours and up to five days in the fridge to let the flavors develop.

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Citrus-and-Spice Cheesecake

James Merrell
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Jewel-like grapefruit and orange segments and a fragrant blend of ginger and allspice take classic cheesecake to new heights. Make it the night before your holiday party and collect compliments on the day of.

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Sage Braid

Bryan Gardner
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Serving homemade bread at your holiday party is totally doable if you have this recipe in your back pocket. The formed bread can be made up to a month in advance and stored in the freezer.

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Marinated Cauliflower Salad

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Give blanched cauliflower a day in the fridge to soak up the delicious Dijon vinaigrette. Serve chilled or at room temperature.

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Butternut Bisque

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Soups develop depth of flavor with time, and this rich bisque can be prepared and frozen up to one month in advance (or chilled in the fridge for up to two days). Cinnamon and cayenne transform this three-step soup into a surprisingly complex dish, making it a wonderful appetizer or hors d'oeuvre (serve it in a small glass, and no spoons are necessary).

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