"When planning a festive Thanksgiving menu, it's important to take into account time and real estate as much as taste. What will fit in the oven or stovetop on the big day, and what can you make in advance? Whether cooking for one, two or a few, these make-ahead recipes, along with a little planning and strategy, will minimize your day-of tasks."
"This dip from Andy Baraghani is a green, herbaceous relief from all the hearty, brown food you'll be eating. It's also a wonderful party appetizer, regardless of the season. DO AHEAD: Make the dip and then refrigerate for up to three days. When ready to serve, top with pistachios, chile, flaky salt and olive oil, if desired. Recipe: Green Feta Dip"
"These mashed potatoes from Genevieve Ko actually get silkier as they chill, with the help of a few smart techniques. The key is to break up the potatoes gently by hand or with a mixer's paddle attachment so that not too much starch is released. DO AHEAD: Make the potatoes and then store them in the fridge for up to three days."
Plan the holiday menu around available cooking space and time so that oven and stovetop constraints are balanced with flavor choices. Make-ahead dishes reduce day-of tasks and can be prepared one to three days ahead depending on the recipe. A green feta dip can be refrigerated up to three days and finished with toppings just before serving. A marshmallow-pecan sweet potato casserole can be assembled up to two days ahead and requires baking then brief broiling for the marshmallow topping. Mashed potatoes become silkier after chilling and reheat gently over steaming water with added milk or butter.
Read at cooking.nytimes.com
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