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Entries tagged with 'make ahead'

Chicken, Leek, and Mushroom Strata

Serious Eats Yvonne Ruperti 10 comments

This savory bread pudding is filled with ground chicken, leeks, shiitake mushrooms, and a sprinkling of white wine. It's fully make-ahead: assemble in advance and it's ready to bake immediately or the next day. More

Clio Goodman's Chocolate Pudding

Serious Eats Emma Kobolakis 7 comments

Even people who don't like pudding like chocolate pudding. You may recall the stovetop classic made with powdered mix, but why go that route with a recipe as simple as this? A hefty portion of chocolate and more than a few cups of milk yield smooth, deep, sweetness that serves a crowd. More

Bitter Greens Salad With Sesame Dressing

Serious Eats Shao Z. Post a comment

An easy Asian-inspired salad of hearty greens dressed in a sesame dressing. More

Make-Ahead Steak with Hazelnut Gremolata and Cauliflower

Serious Eats Suzanne Lehrer Post a comment

This week's Lunch Box ushers in fall with warm, nutty flavors. Fried hazelnuts serve double duty by acting as a crunchy topping when mixed with parsley and lemon zest, and infusing oil to be slicked on both the steak and the roasted cauliflower. More

Make-Ahead Coconut Forbidden Rice with Tofu and Summer Fruit

Serious Eats Suzanne Lehrer Post a comment

Stone fruits and melons bring to mind portable beach snacks, bubbling cobbler or juice dripping down your chin. But as we wrap up our leisurely summer weekends (and produce) and transition to fall, there's no need to leave the fruit behind—you can pack it in cold grain salads for an office lunch. More

Make-Ahead Spaghetti With Arugula Jalapeño Pesto and Zucchini

Serious Eats Suzanne Lehrer 1 comment

There are few sights more welcoming after a day in the sun than a tangle of cold noodles slicked with pesto, waiting to be eaten straight from the container. I recreated the pesto wheel here with arugula, Parmesan, walnuts and, stick with me, jalapeño. More

Make-Ahead Curry Pork Skewers with Vermicelli

Serious Eats Suzanne Lehrer 1 comment

A quick make-ahead lunch that uses Thai curry paste to pack big flavor into broiled pork skewers. More

Make-Ahead Zucchini and Quinoa Dill Bisque

Serious Eats Suzanne Lehrer Post a comment

Creamy, easy make-ahead zucchini and quinoa soup flavored with dill. More

Make-Ahead Sweet and Sour Stir-Fried Eggplant with Snap Peas and Basil

Serious Eats Suzanne Lehrer 4 comments

Inspired by the classic Chinese take-out, this vegetarian lunchbox takes the best elements of the sweet and sour staple—saucy glaze, tangy-sweet flavor—and leaves out the less make-ahead-friendly ones—gloppy leftovers, heaps of sugar. More

Make-Ahead Bulgur Pita Pockets with Spiced Chickpeas, Carrots, and Tahini

Serious Eats Suzanne Lehrer 3 comments

Heaps of fresh parsley, paprika, and coriander add tons of bright flavor to this hearty bulgur dish, stuffed into a pita and held together with some lemony tahini. More

Make-Ahead Salami Sub with White Bean Spread and Kale-Slaw

Serious Eats Suzanne Lehrer 2 comments

The key to a make-ahead sub is choosing toppings that won't wilt or dry out, and to choose a bread that won't quickly turn stale or soggy. This sandwich iteration of the classic beans 'n' greens pairing fits all the criteria, and takes less than 20 minutes to throw together. More

Make-Ahead Spicy Green Bean Salad with Sesame-Lime Tofu

Serious Eats Suzanne Lehrer Post a comment

Baked tofu won't dry out the next day or get sad and shriveled like fried tofu can. A trip under the broiler yields a crunchy, chewy crust; here it's bolstered by a thick coating of sesame seeds. A spicy green bean salad makes a straightforward, refreshing accompaniment, and can be mixed and matched with whatever's in your fridge. More

Make-Ahead Turmeric Mushroom Stir-Fry with Herbs and Vermicelli

Serious Eats Suzanne Lehrer 1 comment

Inspired by cha ca la vong, a flavorful Vietnamese stir-fry, these mushrooms take on warm notes from turmeric, acidity from vinegar and lime, and sweet freshness from scallions and heaps of dill. More

Make-Ahead Marinated Cucumber Salad with Radishes, Dill, and Shrimp

Serious Eats Suzanne Lehrer 2 comments

Cucumbers and radishes are the perfect, refreshing candidates for a salad that can improve while sitting in dressing overnight. The tangy, shallot vinaigrette I used as a marinade—just shallots, apple cider vinegar, olive oil and a big pinch of salt—is my go-to, and it never fails me. More

Make-Ahead Roast Chicken and Kale Salad with Tahini, Apricots, and Almonds

Serious Eats Suzanne Lehrer 4 comments

A quick Google search revealed that kale and tahini are not such original bedfellows, but the first time I tried a kale tahini salad it was a mind-blowing revelation. I added almonds and apricots, sticking with the Mediterranean flavor profile, and added some chicken as well to make it a more complete meal. More

Make-Ahead Farro with Radicchio, Prosciutto and Orange

Serious Eats Suzanne Lehrer Post a comment

Sitting overnight gives the orange flavors time to permeate the dish, offset by salty, fatty prosciutto, bitter raddichio and balsamic. Farro is more than an afterthought here; every nutty grain absorbs bitter, tart and sweet flavors. More

Make-Ahead Coconut-Poached Chicken with Spring Vegetables and Cashews

Serious Eats Suzanne Lehrer Post a comment

Chicken poached in coconut milk and chicken stock becomes amazingly tender. The rest of this salad is all crunch: napa cabbage, cashews, and blanched asparagus and green beans, dressed in a simple soy vinaigrette. More

Make-Ahead Jicama Salad with Seared Steak, Pomegranate and Cilantro

Serious Eats Suzanne Lehrer Post a comment

A win-win for a make-ahead salad is killing two recipes with one marinade. A simple citrus-soy dressing doubles as a marinade for the steak. If you're new to jicama, and couldn't pick it out of a veggie lineup, it's starchy, sweet and unfailingly crunchy. More

Steak Salad with Cucumber, Peppers, and Spicy Fish Sauce Vinaigrette

Serious Eats J. Kenji López-Alt Post a comment

A fresh and crunchy steak salad with a sweet-hot fish sauce-based dressing. It can be made ahead and stored overnight to pack for a next-day lunch. More

Make-Ahead Peanut Soba Noodles with Tofu and Pickled Bean Sprouts

Serious Eats Suzanne Lehrer 3 comments

As something of a seasoned peanut noodle slurper, I wanted my version to be spot on, and up to snuff. The sauce is a balance of salty, sharp, sweet and rich, and just hovering between liquid and paste for the perfect amount of "noodle cling". I threw in some easy pickled bean sprouts for kick (and crunch) and some simply seared tofu to make this a well-rounded lunch box. Just try not to slurp too loudly. More

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