Holiday Tips for
Mis En Place

Ready for this? Run your kitchen like a restaurant. No, don't invite the whole neighborhood and take reservations, just practice the art of perfect prep and you'll save time and energy each time you hit the pots and pans. In the restaurant biz they call it "mis en place". For us home cooks, it means shopping well (of course, tossing a variety of California Ripe Olives in your cart is a good start), preparing ingredients in advance and storing everything appropriately. A little up front planning and you'll be spending a lot less of your time in the kitchen and much more with the family...But then again, I'm sure they'll find something else for you to do.

Mis en Place

Invest in storage containers: The more prepped ingredients you have the more you'll need to store. Keep it all organized and you'll cook more efficiently.

Group your kitchen tasks: It's easier to chop three onions at one time than to chop one onion every other night. Get it over with on Monday and store your recipe-ready chopped onions in one of your brand new storage containers for the rest of the week.

Prepare in bulk and freeze for ease: Make large batches of soups, stocks and sauces when you have the chance. Freeze them in small 1-2 serving sized portions, which will thaw quickly for an effortless home-cooked meal.