I am making palmiers, crostini, pita chips (to go with a white bean dip), and cashews that get tossed with brown sugar, rosemary, cayenne, and a few other spices (it's a barefoot contessa recipe). How far in advance can I bake each item? I'd like to get it done as ahead of time as possible.
Roast a chicken, save a dinner
45 Ways to Roast Chicken (All Become Dinner)
A Creamy Curry That's Mild on Heat But Not on Flavor
How Much Water Are You Using When Cleaning Dishes?
Before You Reach for a Can of Diced Tomatoes, Consider This
How Wabi-Sabi Works
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)