I need to make dinner for 8 ladies, but everything has to be prepared a few hours ahead of time. I was thinking of making a Dorie Greenspan recipe for tuna confit but now I am wondering if salmon confit might be more widely appealing. Does anyone have good or bad experiences? Or advice on making fish that can be prepared ahead of time?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)