Don’t Make These Mistakes: What to Prep Ahead for a Stress-Free Holiday
5 Things You Can Make Ahead (and What You Shouldn’t)
We’ve all been there: the table’s not set, the grill isn’t hot yet, and you’re elbow-deep in potato peels while guests are pulling into the driveway.
Let’s fix that.
When it comes to hosting a big Easter dinner—or any gathering, really—the secret to pulling it off with style (and sanity) is knowing what you can prep ahead of time… and what you definitely shouldn’t.
Here’s your cheat sheet to prepping smarter, not harder.
MAKE THESE AHEAD
1. Compound Butters & Herb Oils
These are flavor bombs that instantly elevate roasted veggies, grilled meats, and warm bread. Mix softened butter with fresh herbs, garlic, citrus zest, or a dash of smoked paprika. Wrap it up, chill it, and slice it when you’re ready to serve. Herb oils (like basil or rosemary-infused olive oil) can be drizzled over lamb, carrots, or salads for a final flourish.
Bonus: They also make great last-minute hostess gifts if you’re attending instead of hosting.
2. Dressings, Vinaigrettes, and Marinades
A zesty lemon vinaigrette or a mustard-maple glaze can be made 2–3 days in advance. In fact, letting them sit helps the flavors develop. Marinades can be prepped and stored in jars, ready to be poured over meat the night before your cook.
Pro move: Label each with a note (“for lamb,” “salad dressing,” “baste for carrots”) so you don’t forget mid-rush.
3. Cold Salads & Side Dishes
Think: potato salad, pasta salad, spring peas with mint, or anything that benefits from a little chill time. These can be made the day before and stored in the fridge in serving bowls with lids—just garnish right before serving for that fresh look.
Avoid mayo-heavy sides sitting out too long if your Easter is outdoors. Keep a cooler handy or set a timer to put them back inside.
4. Casseroles & Bakes
Scalloped potatoes, baked mac and cheese, corn pudding—most casserole-style dishes can be assembled 1–2 days ahead and baked the day-of. If they have a breadcrumb topping, add it fresh right before they go into the oven so it stays crisp.
Wrap tightly and include a sticky note with oven temp/time so you're not scrambling to remember when guests arrive.
5. Desserts
From citrus olive oil cake to banana pudding, most desserts hold up well when made ahead. Pound cakes, cookies, fruit crisps, and brownies even taste better the next day. Whipped toppings? You can prep them too—just re-whip for 10 seconds before serving.
Skip anything super delicate or soufflé-style unless you love last-minute pressure.
MAKE THESE FRESH
Not everything plays well with the fridge. These are the elements worth saving for game day:
Grilled or Roasted Vegetables
Asparagus, carrots, or Brussels sprouts lose their texture and char once they sit. Grill or roast these the day-of and serve warm or room temp for the best flavor.
Leafy Salads
Spinach, arugula, and mixed greens wilt fast—especially once dressed. Prep your ingredients ahead (wash, dry, chop) but toss it all together right before serving.
Toasted Breads or Flatbreads
Reheating breads can lead to dry, crumbly textures. Warm or toast them just before the meal, and brush with herbed butter or olive oil right out of the oven or grill.
Delicate Seafood or Grilled Shrimp
Seafood can turn rubbery if pre-cooked and reheated. If it’s on your menu, save it for last. A quick sear or grill session just before plating will go a long way.
Sliced Meats
Whether it’s lamb, ham, or brisket—slice right before serving. Meat dries out fast once sliced, especially smoked proteins. Rest the whole roast, then carve at the table for best texture (and visual drama).
Final Thoughts from the Fire
Planning a great Easter dinner—or any cookout—isn’t about doing everything early. It’s about doing the right things early.
Focus your energy where it counts: make-ahead sauces, dressings, casseroles, and desserts. Save the fresh stuff (grilled veg, meats, leafy salads) for the big day. With a little strategy, your Easter table will be full of flavor—and you won’t miss a single moment with your guests.