These are the pieces I reach for when I want to do the cooking early and make serving later as easy as possible. For casseroles and baked sides, I prep directly in an oven-safe serving dish, cover, refrigerate, then move it straight to the oven when it’s time to warm. For salads, I make what I call a little salad kit: washed lettuce goes into the serving bowl, and all the toppings go into small storage containers so everything is ready to grab, toss and serve. Those same small containers are also great for garnishes, chopped vegetables, cheese, bacon, herbs and anything else I want prepped but kept separate until the last minute. The goal is fewer transfers, fewer dishes and less actual cooking once people are there. I linked my favorite make-ahead hosting pieces here. LTKHome LTKfoodie