The Best Holiday Dishes to Make Ahead

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.

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.

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.

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.

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!

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.

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!

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.

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.

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.

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.

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.

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.

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.