When preparing food to take with you, weather it's to the mountains, a summer cabin, or a friend's house, there are a few things to keep in mind. First off, it's great to pick dishes that you can't overcook-think about things that stay nice and juicy when you reheat them like soups, stews, and chili. Second, do as much prep ahead of time but if some last minute cooking will make for a better dish, plan for that too. This means dishes like homemade mac and cheese or Mexican enchiladas should get their final cooking just before you eat them. The enchiladas we had needed a 20-30 minute oven trip and they were perfect. If you cook mac and cheese ahead then reheat it for your dinner later it gets way too dry-prep it all then bake it later. Third, one pot meals are best. When you only have to make a salad and/or veggie to go with dinner it leaves you a lot more time to drink wine, play hearts, or beat the kids in foosball.
All those rules aside, I prepared two dinners from beginning to end, hoping I'd get the nights when we were home early. I lucked out once and the other night we just ate late. Sometimes nothing beats the smell of something braising in the oven for a few hours so I couldn't resist. I went for Meyer Lemon Roasted Chicken Thighs and a Milk Braised Pork Loin. Having no meat thermometer, my pork loin overcooked (ok, maybe it was being mid-Scrabble with a great glass of wine in hand that distracted me). The chicken, however, came out great. This is a recipe I found years ago in, I think, the New York Times and I've been making it from memory ever since. If Meyer Lemons aren't available I'd recommend using half oranges and half lemons, but regular lemons will work in a pinch. This is no-fuss at its best-the oven does all your work for you, leaving you time to enjoy your own game of Scrabble. Give it a try and let me know what you think. It's easily doubled for a crowd too.