Make-ahead

The hardest part of cooking for guests is the timing. Make-ahead recipes solve it. A terrine sets overnight in the fridge. A roulade slices cleaner if it’s been chilled for a few hours. Pinwheels rolled the night before slice fresh in the morning. A pasta salad genuinely gets better after four hours in the fridge. These are the smoked salmon recipes we build the day before the event, so the day itself is plating and pouring drinks, not cooking.