Certainly, it just depends upon what the food is. Chinese food is often prepared very rapidly, but from ingredients that may have been chopped or marinated well in advance. On the other hand, how do you roast a turkey, for... (10 replies, last updated by mambaker October 31, 2007)

I will be preparing most of a meal in advance, but I am unsure about how to reheat the following courses: -chicken liver for crostini -salt cod puree -asparagas flan (in individual ramekins) osso buco (I guess this is easy just... (2 replies, last updated by amp156 December 22, 2004)

? I’d like a not-too starchy filling, if you know what I mean. I’ve already washed them, which I gather might have been a mistake if I want to freeze them. Thanks in advance for any advice... PDA (4 replies, last updated by janniecooks June 29, 2008)

There’s a place called Let’s Dish (http://www.letsdish.com/) which offers what I’m talking about... Anyone know of a place like this in DC? It looks like Let’s Dish is in Alexandria, but anywhere closer to... (2 replies, last updated by KWynn March 30, 2007)

If you have fish in parchment drizzled LIGHTLY with oil, wine, veggies and herbs, how long in advance can the “packages” be prepared. (Issue being the liquid softening the parchment and ruining the seal.) My GUESS... (2 replies, last updated by Funwithfood November 2, 2005)

You can grill/broil the bread for bruscetta before hand and prepare the beans, but don’t top until just before you are about to serve. (3 replies, last updated by pikawicca March 2, 2008)

I know this topic had been talked to death but I have never seen if I can just prepare the dough and hold it for a few hours (4 maybe) until cooking. I am never pleased with the texture of reheated gougeres..................... (10 replies, last updated by lollya January 13, 2009)

Can I prepare clafoutis batter in advance and just add the fruit and bake before serving, or should it all be done fresh? (1 reply, last updated by Chefpaulo September 27, 2009)

Hi hounds, I am having a housewarming next Sat, but will not be around most of the day of the event to bake, prepare appetizers, ect. Does anyone have some good recipes (links would be helpful) that can be mostly prepared in... (3 replies, last updated by Marion Morgenthal December 3, 2005)

I really like to have everything prepared in advance for the big T day but have always waited until just before the meal to actually mash the potatoes and add the cream and butter and whatever else I decide to flavor 'em with.... (13 replies, last updated by Karen November 22, 2002)

I’m making a pesto which contains cilantro, basil, lemongrass, fish sauce, jalapeno and other ingredients. Can it be made a day or two before I need it? Also, how far in advance can one prepare vegetable dumplings? I want... (5 replies, last updated by Clarissa June 30, 2005)

I agree that the cheese will be fine. Don’t forget to add a little red pepper or hot sauce to replace any lost ‘zing’. As far as the yams go, I completely prepare mine in advance and freeze. Sweet potatoes,... (5 replies, last updated by divstudent November 24, 2003)

I’d like to make challah for guests for Rosh Hashanah dinner, but will be away the night before and won’t be home until about 4 hours before dinner. That’s not enough time to prepare the dough, and do all the... (5 replies, last updated by Bride of the Juggler September 9, 2004)

Like many stews, it’s even better made beforehand and reheated — the flavours meld. If your recipe calls for ingredients like mushrooms, bacon or pearl onions to be added in a separate step toward the end of the... (5 replies, last updated by carswell December 19, 2007)

I’m going to a friend’s house for lunch tomorrow and I’m bringing this sweet & sour cucumber salad. It says it "can be prepared and chilled two hours before serving". I’ve made it only once before and last... (15 replies, last updated by gotvin March 5, 2008)