A related but more general question. How can you judge when it's ok to make a recipe--either part of the way or all the way, ahead of time?

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I agree, and there are also some great ways to easily define recipes that are good for making ahead. Soups and stews often taste much better a day or two after they are made, and can be gently reheated on the stove while you entertain. Salad can also usually be put in a bowl, refrigerated for a couple of hours, and then dressed right before serving. I usually look at the steps a recipe takes right before finishing; if there's a place where I can pause a recipe for a couple of hours while my guests arrive and I can easily finish it in a few minutes before it's time to eat, I'll make it. And I'd beware if a recipe calls for you to "serve immediately;" usually this means you have to be in the kitchen working right before you serve, or risk making the dish too far ahead of time for it to stay crispy/hot/etc.

I generally categorize prep work (blanching almonds, toasting nuts/ dals) etc under the make ahead of time category.. Unless the recipe specifically says 'allow to rest for x hrs', (in which case the stovetop/oven cooking gets going ahead of time), I leave those to the end. I usually do not prep fresh produce too much before hand either. desserts etc which can be warmed up before serving, definitely finished first!