Make Ahead

You could also serve it on its own with crackers or bread, or offer it as a relish for grilled chicken or fish. It can be made with black olives as well as with green.

Though perfectly delicious on its own, this ice cream also makes a great accompaniment to spiced apple cake or caramelized apple crêpes. Active time: 25 min Start to finish: 12 hr

With a texture somewhere between ice cream and sorbet, this dessert has a slightly tangy flavor all its own.

These pretty mixtures of bread and sweetened berries are inspired by the classic English dessert called summer pudding. Begin preparing them one day before serving so that the bread will absorb the delicious juices.

For this easy starter, the nonfat yogurt is strained to a thick texture and then combined with oregano, lemon peel and cayenne.

While this cake tastes delicious on its own, enhance it with dollops of whipped cream or nondairy topping and a few orange segments.

Despite what you may think from looking at the ingredient list, this mousse is not overly rich—the consistency is actually quite delicate. Pair the mousse with a green salad, and you've got a terrific brunch or light supper. Active time: 40 min Start to finish: 2 1/2 hr

This recipe involves tempering, in which the chocolate is melted — and if necessary, cooled — to a temperature of just below body heat. Tempering chocolate helps to ensure that it will be glossy and stay firm at room temperature.

These pastries are best when freshly baked, so if you plan on giving them to someone who may not be able to serve them within a day or two, you should deliver them frozen, along with the baking instructions.

Developed in 1923, the boysenberry is a hybrid of the blackberry, raspberry and loganberry.

This is a terrific make-ahead appetizer. The steak must be coated with the spice rub and chilled overnight before grilling, then the empanadas can be assembled completely one day before baking.

This condiment can be tossed with asparagus and potatoes for an easy salad, dolloped onto scrambled eggs, or spread on bruschetta.

For a quick and easy version, just stir one cup of praline into a one-quart tub of vanilla ice cream that has been softened slightly.