Updated October 2026
Make It Ahead, released in 2014, was the last Ina book to come out before I started this project and one of my earliest purchases. Ina was inspired to write it after her longtime assistant, Barbara Libath, told her the most common question they received across all recipes was, “Can this be made ahead of time?” Naturally, Ina answered with an entire cookbook, including a make-ahead note for every single recipe.
So many dishes from this book have made their way into my regular rotation, from the spicy-but-refreshing Jalapeño Margaritas and the crowd-pleasing Ham & Leek Empanadas (I always make Aji Amarillo Sauce for dipping) to the simple and delicious Breakfast Ricotta with Berries & Maple Syrup. And then there’s the Roast Chicken with Bread & Arugula Salad. If you haven’t made that one yet, stop reading and go grab the ingredients. The sourdough croutons soaked in chicken drippings are to-die-for.
Just in time for Thanksgiving, Ina also has you covered with an entire make-ahead holiday meal. I’ll never go back after dry-brining her Make-Ahead Roast Turkey, and her Turkey Gravy with Onions & Sage is a recipe I now make every year.
Of course, not everything went perfectly while cooking through this book. There were the Salty Oatmeal Chocolate Chunk Cookies that may or may not contain the tip of my index finger, and the Roasted Vegetable Lasagna that made me lose my cool thanks to too many pans, too many dishes, and my very tiny first kitchen. This is also the book where Ina admits she is a messy baker, which gives me great comfort every time I look around at my destroyed kitchen after making a cake.
My Top 10 Favorite Recipes from
Make It Ahead
Jalapeño Margaritas, page 26 (Recipe)
This one ruined me for all other margaritas. They bring just enough heat to wake up the classic cocktail without overpowering it and Ina, of course, make sure there is plenty of tequila. This was my inspiration for my Spicy Cucumber Margaritas.
Ham & Leek Empanadas, page 70 (Recipe)
Buttery pastry, savory ham, and sweet leeks make these a guaranteed crowd-pleaser, especially with Aji Amarillo Sauce for dipping.
Grilled New York Strip Steaks, page 118 (Recipe)
A steakhouse-style dinner without having to leave your kitchen – that sweet spicy crust with medium rare interior is a dream.
Baked Farro & Butternut Squash, page 173 (Recipe)
Cozy, hearty, and full of fall flavor, this is one of those rare vegetarian dishes that actually feels like a meal and not a side dish pretending.
Rosemary Rack of Lamb with Easy Tzatziki, page 120 (Recipe)
Breakfast Ricotta with Berries & Maple Syrup, page 240 (Recipe)
Barely a recipe, which is sometimes exactly what breakfast needs to be. Creamy ricotta, fresh berries, and maple syrup somehow feel elegant with almost no effort.
Vanilla Semifreddo with Raspberry Sauce, page 227 (Recipe)
A frozen dessert that looks way more impressive than the work required, which is my favorite kind. The raspberry sauce keeps it bright and not too sweet.
Roast Chicken with Bread & Arugula Salad, page 95 (Recipe)
If you haven’t made this one yet, stop what you’re doing. The roast chicken is great, but the sourdough croutons soaking up the chicken drippings are the real main event.
Tri-Berry Crumbles, page 202 (Recipe)
These are the kind of simple, crowd-pleasing desserts Ina does so well: warm berries, crisp topping, and while not pictured, a mandatory scoop of vanilla ice cream.
Easy Coquilles Saint Jacques, page 133 (Recipe)
Ina takes a French classic that sounds intimidating and makes it feel achievable. Bay scallops in a creamy sauce with mushrooms and cognac – say no more!
HONORABLE MENTION
Make-Ahead Roast Turkey and Make-Ahead Turkey Gravy with Onions & Sage, page 101 (Recipe)
This recipe changed Thanksgiving for me. Dry-brined turkey, gravy handled in advance, and no last-minute panic with the guests arriving.
Blueberry Bran Muffins, page 256 (Recipe)
Bran muffins do not have the best PR, but these make a strong case for a comeback. They’re hearty, make-ahead friendly, and thankfully not the sad hotel-breakfast version.
Chocolate Banana Crumb Cake, page 261 (Recipe)
Banana bread turns up the volume with chocolate and a crumb topping, which is exactly the kind of upgrade I support. Breakfast, snack, dessert, Tuesday emotional support cake – it fits every occassion.
Parmesan Chive Smashed Potatoes, page 177 (Recipe)
Crispy edges, fluffy centers, Parmesan, and chives. Enough said.
More Best of Ina here – including my top ten picks from each cookbook!
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