The Make-Ahead Cook

Everyone knows the benefits of home cooking—tastier, healthier meals and significant savings. But some nights there’s just no time to make dinner from scratch, and it can seem like the only solution is takeout (again). Now America’s Test Kitchen has a better answer: The Make-Ahead Cook, a revolutionary new cookbook that reinvents make-ahead cooking.

Each chapter is devoted to a different make-ahead strategy, offering tricks and techniques that add up to flavor and convenience. Chapters include “Shop Smart: One Grocery Bag Makes Three Dinners” featuring Sirloin Steak with Boursin Mashed Potatoes, Lemon-Herb Cod Filets with Crispy Garlic Potatoes, and Creamy Penne with Asparagus and Peas, “Prep Ahead: Ready-to-Cook Meals” including recipes that benefit from a rest like Roasted Pork Loin with Mustard Sauce, and “Bake and Serve: Oven-Ready Casseroles” featuring recipes reengineered to hold up through cooking, storing and reheating such as Baked Chicken and Penne with Broccoli and Sundried Tomatoes.

We solve problems that can plague make-ahead dishes like soggy crusts and overcooked chicken, and each recipe is broken down into stages: To Prep, To Store, and To Finish and Serve so you can see at a glance exactly how to guarantee success.