Recipe News: Do-ahead recipes

"Whether you plan meals a month ahead or strategically cook extra portions once or twice a week, there are plenty of recipe sources from which to draw inspiration.

For those who prefer strategy, the January issue of Fine Cooking magazine features a recipe for roasting two chickens -- one for immediate eating and another for use in other recipes later in the week.

And for planners, consider freezing some baked stuffed French toast from Stephanie Allen and Tina Kuna's recent book, Dream Dinners (Morrow Cookbook, $19.95)."

includes recipes for:

• Roast chicken with rosemary-lemon salt


• Baked stuffed French toast

Full article here.

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