Reasonable family members, a trustworthy trove of recipes, and perhaps most importantly, good time management.

Experts in This Article

Fred Scarpulla is the Chief Culinary Officer of Amys Kitchen.

Jay Rohlfing is the Executive Chef of Perennial.

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Rachel King is a pastry chef and the culinary director behind Kaneh Co. Executive chef John Melfi ofModenain Washington, D.C., says this is the biggest key to cooking for groups.

Something else you’re free to get a head start on?

I recommend brining for 8 to 18 hours depending on the size of the bird.

Broth in Bowl on gray background, healthy food, top view.

Fred Scarpulla is the Chief Culinary Officer of Amy’s Kitchen.

Whipped potatoes should be done and held warm, says chef Rohlfing.

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Close-up of sliced purple cabbage,

soba noodles

A hand is stirring a sourdough starter in a glass jar, on a kitchen countertop. The light casts a warm glow, highlighting the ingredients inside the jar.

Fred Scarpulla is the Chief Culinary Officer of Amy’s Kitchen.

Frozen beef steaks on brownish packaging paper. Light effect.

Woman shopping in a grocery store with a basket