Stress-Free Entertaining: Plan-ahead Strategies for Getting Out of the Kitchen Fast

Prep Baked Goods

Piecrusts, cake layers and pastries can be made in advance, then frozen.

Place Meat Order

This time of year is hectic for everybody, so let your butcher know what you'll need-today. Trim any meats intended for roasting; then store in freezer bags.

Clear Out Space

Make room in your cupboards, freezer and refrigerator for meats and extra holiday groceries.

Two Days Ahead:

Buy and Prep Your Fruits and Vegetables

Trim baby carrots, wash leeks; cover and refrigerate. Wash and dry salad greens. Label or tag everything so that no one eats them.

Make Butter Recipes

Gather the ingredients for these; refrigerate until ready to serve.

Thaw Out Meats

Take any rib roast, leg of lamb, pork or capon out of the freezer; thaw, covered, in the refrigerator.

Cook Vegetables

All but green vegetables (which will lose color and crispness) can be cooked in advance. All other vegetables can simply be reheated before serving.

The Day Before:

Organize Ingredients

Have a system in place for organizing your ingredients before you begin cooking. Label all bags and bowls with their contents and recipes to avoid mix-ups during preparation.

Make Your Desserts

For example, remove any cheesecake crust and cream puffs from the freezer. Prepare all fillings and complete desserts; refrigerate overnight.

Prepare Appetizers

Buy and prep cheeses, crackers and fruit. Steam shrimp for shrimp cocktails. Prepare spreads.

Take Stock of Utensils

Be sure you have enough dishes and silverware. Then set your holiday table.

By keeping these basic essentials on hand in your refrigerator, freezer and pantry, you can make any leftovers as delicious as a first-time (or first-night) meal.

Here's what to stock:

In the Fridge

Salsa-Use this to give meats, poultry and fish a south-of-the-border flair.

Cheeses-Use Parmesan, blue cheese, feta or goat cheese to melt on sandwiches, toss in pasta or crumble into casseroles.

Capers-Add this little bud of the caper plant to sauces, stews and salads. Capers come pickled in a jar and when refrigerated, will keep for months.

Mustard-Add honey, horseradish, grainy or Dijon-style mustard to sauces, vinaigrettes, stews and casseroles and your dishes will burst with, spicy flavor.

Chutney-Made from a variety of fruits and spices, chutney helps lend an exotic Indian taste to salads, vinaigrettes and curries.

In the Pantry

Wines-Use red or white wine as a base for gravies, to saute fish or as a marinade for meat dishes.

Dried Fruits-Dates, figs, cranberries and apricots add texture to stuffings, salads and stews. Store in a tightly sealed jar.

In the Freezer

Nuts-Almonds, hazelnuts and walnuts are handy for sprinkling over salads, into sauces and for meat and fish dishes. Toast nuts for better flavor.