"Make-Ahead" Recipes

We all love homemade meals, but don't always have time to prepare them.

So the people at America's Test Kitchen have tried out hundreds of recipes you can make beforehand and included their favorites in the latest America's Test Kitchen cookbook, "The Best Make-Ahead Recipe."

Host Chris Kimball, who doubles as editor in chief of Cook's Illustrated magazine, served up some of those recipes on The Early Show Tuesday.

They proved to store well, and cook well.

RECIPES

FLANK STEAK STUFFED WITH SPINACH, PROVOLONE, AND ROASTED RED PEPPER PESTO

(serves 6 to 8)

INGREDIENTS:
1 flank steak (about 2 pounds)
1 (12-ounce) jar roasted red bell pepper, rinsed, drained, and patted dry
5 tablespoons extra-virgin olive oil
1/2 ounce Parmesan cheese, grated (about 1/4 cup)
1 medium shallot, chopped coarse
1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
1 tablespoon minced fresh thyme leaves
Salt and ground black pepper
8 ounces thinly sliced deli provolone cheese
3 ounces baby spinach (about 2 cups)

METHOD:
Lay the steak on a large plate and freeze until firm, about 20 minutes.

Meanwhile, puree the peppers, 2 tablespoons of the oil, Parmesan, shallot, garlic, thyme, and 1/8 teaspoon salt in a food processor until smooth about 30 seconds, stopping to scrape down the sides of the work bowl as needed; set the pesto aside.

Slice the chilled steak in half horizontally to within 1/2 inch of the edge and open it like a book. Pat the steak dry with paper towels and season with salt and pepper.

Layer the cheese over the steak, leaving a 1-inch border around the edges, then cover with spinach. Spoon the roasted red pepper mixture evenly over the spinach. Rotate the steak 90 degrees. Starting with a short edge, roll the steak up tightly. Use kitchen twine to tie the steak at 1-inch intervals. Loop a piece of twine around both ends of the steak to prevent the filling from falling out. Brush the steak with 1 more tablespoon of the oil.

To store: Wrap the steak tightly with plastic wrap and refrigerate for up to 24 hours.

To serve: Adjust an oven rack to the middle position and heat the oven to 450 degrees. Brush the steak with 1 more tablespoon of the oil and transfer to a wire rack set over a foil-lined baking sheet. Roast until an instant-read thermometer inserted into the middle of the steak registers 120 degrees, 45 to 50 minutes, rotating the steak and brushing it with the remaining tablespoon oil halfway through the cooking. Transfer the steak to a carving board, tent with foil, and let rest, about 10 minutes. Remove the twine and slice the steak crosswise.

24-HOUR "OMELET"

(serves 6 to 8)

INGREDIENTS:
3 tablespoons unsalted butter, softened, plus extra for the baking dish
10 slices high-quality white sandwich bread
12 ounces cheddar cheese, shredded (about 3 cups)
8 large eggs
3 cups whole milk
1 small onion, grated over the large holes of a box grater
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1/2 teaspoon hot sauce

METHOD:
Butter the bottom and sides of a 13-by-9 baking dish (or shallow casserole dish of similar size). Spread the butter evenly over 1 side of each bread slice. Cut the bread into 1-inch pieces. Scatter half of the bread evenly in the prepared dish and sprinkle with half of the cheddar. Repeat with the remaining bread and cheese.

Whisk the eggs in a large bowl until combined, then whisk in the milk, onion, salt, pepper, mustard, and hot sauce. Pour the egg mixture evenly over the bread and press lightly on the bread to submerge.

To store: Wrap the dish tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.

To serve: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Unwrap the casserole and bake until puffed and golden brown, about 1 hour. Serve immediately.