Make It Ahead: A Barefoot Contessa Cookbook

Whether you're hosting a dinner for company or just want to spruce up your weeknight repertoire, Ina shares recipes perfect for making ahead, so meals are stress-free yet still deliver deep flavor. Wild Mushroom and Farro Soup can be made on the weekend and reheated midweek to rave reviews. Freeze Leek and Ham Empanadas and bake when needed. Season chicken a day ahead, pop in the fridge, and get ready for the crispiest skin and juiciest meat you've ever tasted in a roast chicken. The flavor of Braised Red Cabbage with Pancetta actually improves when the dish is made in advance. And everyone needs the recipe for Ina's decadent (and gluten-free) chocolate cake that sits beautifully--if you can wait at all to eat it!