Mise en place is the French term for “make ahead.” This strategy is key to successful entertaining as it frees you up from being stuck in the kitchen after your guests have arrived. Whether your recipe can be made in advance or not, having all of your ingredients chopped, diced, and measured will save you time, sometimes hours, in the kitchen.
Vicki and I use this approach and both agree it is essential to any simple celebration. Place your fresh cut herbs and other ingredients into small ramekins, small bowls, or even snack-sized baggies (less to wash). Place all perishable ingredients in the refrigerator until you are ready to cook. You will be amazed at how quickly your recipe comes together!