12 Ina Garten Make-Ahead Dinner Party Recipes

The secret to a relaxed dinner party, and the approach Ina Garten is known for, is doing nearly everything before the doorbell rings. Each recipe in this collection can be made partly or fully ahead, from braises that taste better on day two to salads, sides and desserts that wait happily in the fridge.

You’ll find hearty main courses, a soup to start, vegetables and grains, and two desserts, so you can build a complete menu around your own schedule. Every recipe includes notes on how far ahead to cook it and how to reheat or serve it, leaving you free to enjoy the evening.

1. Braised Short Ribs

Bone-in short ribs braised slowly in beef broth with tomatoes, carrots, onion and thyme turn meltingly tender and deeply savory. Like most braises, they’re even better made a day or two ahead, and chilling them makes it easy to lift off the fat.

Servings: 6

Total time: 4 hours

Ingredients

• 5 pounds bone-in beef short ribs, cut into 3-inch pieces
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil
• 2 large yellow onions, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 (28-ounce) can whole peeled tomatoes, crushed by hand, with their juices
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 6 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Preheat the oven to 325°F (165°C). Pat the short ribs dry, season all over with the salt and pepper and dust lightly with the flour.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the ribs in batches for 8 to 10 minutes per batch, until well browned on all sides, and transfer to a plate.
3. Pour off all but 2 tablespoons of the fat. Add the onions, carrots and celery and cook over medium heat for 10 minutes, until softened. Add the garlic and tomato paste and cook for 2 minutes.
4. Add the tomatoes, broth, Worcestershire sauce, vinegar, thyme and bay leaves, scraping up the browned bits, and bring to a simmer. Return the ribs and any juices to the pot, nestling them into the liquid.
5. Cover and braise in the oven for 2 1/2 to 3 hours, until the meat is fork-tender and pulling away from the bone.
6. To make ahead, cool, then refrigerate in the pot for up to 2 days. Lift off the solidified fat, then reheat covered at 325°F (165°C) for about 1 hour, or gently on the stovetop, until the ribs are hot through and the sauce is simmering.
7. Discard the thyme and bay leaves, simmer the sauce to thicken if needed, sprinkle with parsley and serve with mashed potatoes or polenta.

2. Chicken Pot Pie

Chunks of roast chicken, carrots, peas and pearl onions in a creamy sauce under a flaky homemade crust make the ultimate comforting main course. Assemble the pies a day ahead, then brush with egg wash and bake as guests arrive.

Servings: 6

Total time: 2 hours 45 minutes

Ingredients

For the filling:

• 3 bone-in, skin-on chicken breasts (about 3 pounds)
• Olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 1 1/2 cups diced carrots, blanched for 2 minutes
• 1 cup frozen peas
• 1 1/2 cups frozen pearl onions
• 1/2 cup chopped fresh flat-leaf parsley

For the crust:

• 3 cups all-purpose flour, plus more for rolling
• 1 1/2 teaspoons kosher salt
• 2 teaspoons baking powder
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 large egg beaten with 1 tablespoon water
• Flaky sea salt and cracked black pepper

Instructions

1. Preheat the oven to 350°F (175°C). Rub the chicken with olive oil, season with salt and pepper and roast on a sheet pan for 35 to 40 minutes, until it reaches 165°F (74°C). Cool, then discard the skin and bones and cut the meat into large dice.
2. Heat the stock. In a large pot, melt the butter over medium-low heat and cook the onions for 10 to 15 minutes, until translucent. Add the flour and cook, stirring, for 2 minutes. Whisk in the hot stock and simmer for 1 minute, until thick. Stir in the cream, 2 teaspoons salt and 1/2 teaspoon pepper.
3. Add the chicken, carrots, peas, pearl onions and parsley, taste for seasoning and let the filling cool.
4. For the crust, pulse the flour, salt and baking powder in a food processor. Add the butter and pulse until the pieces are pea-sized. With the machine running, add just enough ice water for the dough to come together. Shape into a disk, wrap and chill for 30 minutes.
5. Divide the cooled filling among 6 ovenproof bowls or one 3-quart baking dish. Roll the dough 1/8 inch thick and cut rounds about 1 inch larger than the bowls. Lay over the filling and crimp the edges. To make ahead, cover and refrigerate for up to 1 day.
6. Preheat the oven to 375°F (190°C). Brush the crusts with egg wash, sprinkle with flaky salt and pepper and cut a small slit in each.
7. Bake on a sheet pan for 45 to 55 minutes (about 1 hour straight from the fridge), until the crust is golden, the filling is bubbling and the center reaches 165°F (74°C).

3. Chicken Marbella

Chicken marinated overnight with garlic, oregano, prunes, green olives and capers bakes under a brown sugar glaze into a sweet, briny and deeply flavorful dish. It’s a classic party main that’s just as good warm as at room temperature.

Servings: 8

Total time: 1 hour 15 minutes, plus marinating

Ingredients

• 6 pounds bone-in, skin-on chicken pieces (thighs, drumsticks and split breasts)
• 1 head garlic, peeled and finely minced
• 1/4 cup dried oregano
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil
• 1 cup pitted prunes
• 1/2 cup pitted green olives
• 1/2 cup capers, with a little of their brine
• 6 bay leaves
• 1 cup packed light brown sugar
• 1 cup chicken broth
• 1/4 cup chopped fresh flat-leaf parsley

Instructions

1. In a large bowl, combine the chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers and bay leaves. Cover and refrigerate overnight or up to 24 hours, turning once.
2. Preheat the oven to 350°F (175°C). Arrange the chicken skin side up in a single layer in one or two large shallow baking dishes and spoon the marinade over it.
3. Sprinkle the chicken with the brown sugar and pour the broth around it.
4. Bake for 50 to 60 minutes, basting often, until the skin is golden and the thickest pieces reach 165°F (74°C).
5. With a slotted spoon, transfer the chicken, prunes, olives and capers to a platter, moisten with some of the pan juices and sprinkle with parsley. Discard the bay leaves and pass the remaining juices.
6. To make ahead, bake up to 1 day ahead and refrigerate in the juices. Reheat covered at 350°F (175°C) until 165°F (74°C), or serve at room temperature within 2 hours of cooking.

4. Winter Slaw

Shredded red and green cabbage, carrots, dried cranberries and toasted pecans in a tangy, slightly sweet dressing make a crunchy, colorful side that holds up for hours. It’s the rare salad you can toss ahead without it wilting.

Servings: 8

Total time: 25 minutes

Ingredients

For the dressing:

• 1/3 cup apple cider vinegar
• 1/4 cup honey
• 1/2 cup olive oil
• 1 teaspoon celery seed
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For the slaw:

• 1/2 head red cabbage, cored and thinly shredded (about 5 cups)
• 1/2 head green cabbage, cored and thinly shredded (about 5 cups)
• 3 carrots, coarsely grated
• 1 small red onion, very thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup chopped fresh flat-leaf parsley
• 3/4 cup toasted pecans, coarsely chopped

Instructions

1. Whisk the dressing ingredients in a large bowl.
2. Add the red and green cabbage, carrots, red onion, cranberries and parsley and toss well.
3. Cover and refrigerate for at least 30 minutes or up to 8 hours, tossing once or twice.
4. Just before serving, toss again and fold in the pecans so they stay crunchy. Leftovers keep for up to 2 days.

5. Turkey Lasagna

Layers of noodles, a garlicky tomato sauce with turkey sausage, creamy ricotta, goat cheese and mozzarella bake into a generous, bubbling lasagna. Assemble it up to two days ahead or freeze it for a month, and dinner is already done.

Servings: 8 to 10

Total time: 1 hour 45 minutes

Ingredients

For the sauce:

• 2 tablespoons olive oil
• 1 1/2 cups chopped yellow onion
• 3 garlic cloves, minced
• 1 1/4 pounds sweet Italian turkey sausage, casings removed
• 1 (28-ounce) can crushed tomatoes
• 1 (6-ounce) can tomato paste
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

For the layers:

• 1/2 pound lasagna noodles
• 15 ounces whole-milk ricotta
• 4 ounces goat cheese, crumbled
• 1 1/4 cups freshly grated Parmesan cheese, divided
• 1 large egg, lightly beaten
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound fresh mozzarella, thinly sliced

Instructions

1. Heat the olive oil in a large, deep skillet over medium-low heat. Cook the onion for 5 to 10 minutes, until translucent, then add the garlic for 1 minute.
2. Add the sausage and cook, breaking it up, for 8 to 10 minutes, until browned and cooked through to 165°F (74°C). Stir in the tomatoes, tomato paste, parsley, basil, salt and pepper and simmer uncovered for 15 to 20 minutes, until thick.
3. Meanwhile, soak the noodles in a large bowl of very hot tap water for 20 minutes, then drain. In another bowl, mix the ricotta, goat cheese, 1 cup of the Parmesan, the egg, parsley, salt and pepper.
4. In a 9 x 13-inch baking dish, spread a third of the sauce. Add half the noodles, half the mozzarella, half the ricotta mixture and another third of the sauce. Repeat the layers, ending with sauce, and sprinkle with the remaining Parmesan.
5. To make ahead, cover and refrigerate for up to 2 days, or freeze for up to 1 month and thaw overnight in the refrigerator.
6. Preheat the oven to 400°F (200°C). Bake for 30 minutes if freshly assembled, or 50 to 60 minutes from the fridge (covered with foil for the first 30 minutes), until bubbling and 165°F (74°C) in the center. Let rest for 15 minutes before cutting.

6. Slow-Roasted Salmon with Dill Sauce

A whole side of salmon roasted gently at low heat stays silky and evenly cooked, and it’s just as lovely at room temperature as it is warm. A cool dill and cucumber sauce made a day ahead is the perfect partner.

Servings: 8

Total time: 45 minutes

Ingredients

For the dill sauce:

• 1 cup sour cream
• 1/2 cup plain Greek yogurt
• 1/2 English cucumber, seeded and finely diced
• 3 tablespoons chopped fresh dill
• 1 tablespoon minced shallot
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the salmon:

• 1 (3-pound) side of salmon, skin on, pin bones removed
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 lemon, thinly sliced
• 6 sprigs fresh dill

Instructions

1. Stir together the dill sauce ingredients, cover and refrigerate for up to 2 days.
2. Preheat the oven to 275°F (135°C) and line a sheet pan with parchment paper.
3. Lay the salmon skin side down on the pan, rub with the olive oil and season with the salt and pepper. Top with the lemon slices and dill sprigs.
4. Roast for 25 to 35 minutes, until the thickest part reaches 145°F (63°C) and flakes easily.
5. Serve warm, or let cool and serve at room temperature within 2 hours. To make ahead, refrigerate for up to 1 day and let stand for 30 minutes before serving. Transfer to a platter with two large spatulas and pass the dill sauce.

7. Ratatouille

Eggplant, zucchini, peppers and onions are roasted, then simmered with garlic, tomatoes and herbs into a rich Provençal vegetable stew. It tastes even better after a night in the fridge and works warm or at room temperature beside almost any main course.

Servings: 8

Total time: 1 hour 30 minutes

Ingredients

• 1 large eggplant (about 1 1/2 pounds), cut into 1-inch cubes
• 2 zucchini, cut into 1-inch cubes
• 2 red bell peppers, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 2 yellow onions, cut into 1-inch pieces
• 1/2 cup olive oil, divided
• 2 1/2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 4 garlic cloves, minced
• 1 (28-ounce) can whole peeled tomatoes, crushed by hand
• 2 tablespoons tomato paste
• 1 teaspoon herbes de Provence or dried thyme
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Preheat the oven to 425°F (220°C). Toss the eggplant, zucchini, peppers and onions with 1/3 cup of the olive oil, 2 teaspoons of the salt and 3/4 teaspoon of the pepper, and spread on two sheet pans.
2. Roast for 30 to 35 minutes, tossing once, until tender and browned.
3. Meanwhile, heat the remaining olive oil in a Dutch oven over medium heat. Add the garlic and cook for 1 minute, then add the tomatoes, tomato paste, herbes de Provence and the remaining salt and pepper. Simmer for 10 minutes.
4. Add the roasted vegetables and simmer gently for 15 minutes, stirring occasionally. Stir in the basil and parsley.
5. To make ahead, refrigerate for up to 3 days. Reheat gently or serve at room temperature.

8. Make-Ahead Potato Gratin

Thin slices of Yukon Gold potatoes baked in cream with Gruyère, garlic and thyme turn golden and bubbling on top and tender inside. Bake it in the morning and reheat it before dinner; it slices more neatly and loses none of its richness.

Servings: 8

Total time: 1 hour 45 minutes

Ingredients

• Unsalted butter, for the dish
• 2 cups heavy cream
• 1 cup whole milk
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 2 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 3 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
• 2 cups grated Gruyère cheese, divided
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. In a large pot, heat the cream, milk, garlic, thyme, salt, pepper and nutmeg until simmering. Add the potatoes and simmer gently for 8 to 10 minutes, stirring carefully, until they just begin to soften.
3. Remove from the heat and stir in 1 1/2 cups of the Gruyère. Pour into the dish, spread evenly and top with the remaining Gruyère and the Parmesan.
4. Bake for 50 to 60 minutes, until golden and bubbling and the potatoes are tender when pierced. Let rest for 15 minutes before serving.
5. To make ahead, bake up to 1 day ahead, cool, cover and refrigerate. Reheat covered at 350°F (175°C) for 30 to 40 minutes, uncovering for the last 10 minutes, until hot throughout and 165°F (74°C) in the center.

9. Butternut Squash Soup

Roasting the squash, apples and onions before puréeing them gives this velvety soup a deep, naturally sweet flavor with a hint of curry. Make it up to three days ahead or freeze it, then reheat and serve in small bowls to start the meal.

Servings: 8

Total time: 1 hour 15 minutes

Ingredients

• 1 large butternut squash (about 3 1/2 pounds), peeled, seeded and cut into 1-inch cubes
• 2 yellow onions, chopped
• 2 Granny Smith apples, peeled, cored and chopped
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 5 to 6 cups chicken or vegetable stock
• 1 1/2 teaspoons mild curry powder
• 1/2 cup heavy cream (optional)
• Sour cream, toasted pumpkin seeds and chopped chives, for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Toss the squash, onions and apples with the olive oil, salt and pepper and spread on two sheet pans.
2. Roast for 35 to 45 minutes, tossing once, until very tender and lightly browned.
3. Heat 5 cups of the stock. Purée the roasted vegetables with the hot stock in batches in a blender, venting the lid, until very smooth.
4. Return the soup to the pot, stir in the curry powder and cream, if using, and add more stock to reach the consistency you like. Simmer for 5 minutes and taste for seasoning.
5. To make ahead, refrigerate for up to 3 days or freeze for up to 3 months. Reheat to a simmer and garnish each bowl with sour cream, pumpkin seeds and chives.

10. Lemon Orzo Salad with Feta and Olives

Warm orzo soaks up a lemony dressing, then gets tossed with spinach, roasted red peppers, olives, feta, scallions and plenty of fresh herbs. It’s a hearty side that’s best made ahead and served at room temperature with salmon, chicken or short ribs.

Servings: 8

Total time: 30 minutes

Ingredients

• 1 pound orzo
• Kosher salt
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 garlic clove, grated
• 1/2 teaspoon freshly ground black pepper
• 3 cups baby spinach, chopped
• 1 cup jarred roasted red peppers, drained and chopped
• 1/2 cup pitted kalamata olives, halved
• 4 scallions, thinly sliced
• 1/2 cup chopped fresh dill
• 1/4 cup chopped fresh flat-leaf parsley
• 8 ounces feta cheese, cut into 1/2-inch dice
• 1/2 cup toasted pine nuts

Instructions

1. Cook the orzo in a large pot of boiling salted water for 8 to 10 minutes, until al dente. Drain.
2. Whisk the olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and the pepper in a large bowl. Add the warm orzo and toss so it absorbs the dressing. Let cool to room temperature.
3. Add the spinach, roasted peppers, olives, scallions, dill, parsley and feta and toss gently. Taste for seasoning.
4. To make ahead, refrigerate for up to 1 day. Let stand for 30 minutes before serving, refresh with a squeeze of lemon and a drizzle of olive oil, and sprinkle with the pine nuts.

11. Apple Crostata

A rustic free-form tart with a flaky butter crust is folded around sliced apples, orange zest and a buttery cinnamon crumble. Assemble and freeze it ahead, then bake it during dinner so it comes to the table warm.

Servings: 6 to 8

Total time: 1 hour 45 minutes

Ingredients

For the pastry:

• 1 cup all-purpose flour, plus more for rolling
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) cold unsalted butter, diced
• 3 tablespoons ice water

For the filling:

• 1 1/2 pounds firm, tart apples, peeled, cored and cut into eighths
• 1/4 teaspoon grated orange zest

For the topping:

• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1/8 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 4 tablespoons cold unsalted butter, diced
• Vanilla ice cream or whipped cream, for serving

Instructions

1. For the pastry, pulse the flour, sugar and salt in a food processor. Add the butter and pulse until pea-sized. Add the ice water and pulse just until the dough comes together. Shape into a disk, wrap and chill for 1 hour.
2. Preheat the oven to 450°F (230°C). Roll the dough into an 11-inch circle on a floured surface and transfer to a parchment-lined sheet pan.
3. Toss the apples with the orange zest and arrange them in the center of the dough, leaving a 1 1/2-inch border.
4. For the topping, pulse the flour, sugar, salt, cinnamon, allspice and butter until crumbly, then pinch into small clumps and scatter over the apples. Fold the border up over the fruit, pleating it as you go.
5. To make ahead, wrap the unbaked crostata and freeze for up to 1 month; bake from frozen, adding 5 to 10 minutes.
6. Bake for 20 to 25 minutes, until the crust is golden and the apples are tender. Serve warm or at room temperature with ice cream or whipped cream.

12. Chocolate Cake with Chocolate Buttercream

A moist, deeply chocolate layer cake made with buttermilk and a little hot coffee is covered in silky chocolate buttercream. The layers can be baked and frozen weeks ahead, and the frosted cake holds beautifully for a day.

Servings: 12

Total time: 1 hour 30 minutes, plus cooling

Ingredients

For the cake:

• Butter and flour, for the pans
• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• Seeds scraped from 1/2 vanilla bean (optional)
• 1 cup freshly brewed hot coffee

For the frosting:

• 6 ounces semisweet chocolate, chopped
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/4 cups confectioners’ sugar
• 1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water
• 2 tablespoons heavy cream
• Pinch of kosher salt

Instructions

1. Preheat the oven to 350°F (175°C). Butter two 8-inch round cake pans, line with parchment, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of a mixer and mix on low. Combine the buttermilk, oil, eggs and vanilla seeds, if using, and add slowly to the dry ingredients. Add the hot coffee and mix just to combine; the batter will be thin.
3. Divide between the pans and bake for 35 to 40 minutes, until a toothpick comes out clean. Cool in the pans for 30 minutes, then turn out onto a rack to cool completely. To make ahead, wrap the layers and freeze for up to 1 month.
4. For the frosting, melt the chocolate gently and let it cool to room temperature. Beat the butter until fluffy, add the confectioners’ sugar and beat until smooth, then beat in the chocolate, coffee mixture, cream and salt.
5. Place one layer flat side up on a plate, frost the top, add the second layer and frost the top and sides.
6. Store covered at cool room temperature for up to 1 day, or refrigerate for up to 3 days and bring to room temperature before serving.