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Getting Everything to the Table Hot

Getting everything done at just the right moment is nearly impossible. But if you take us up on the following strategies to keep side dishes warm, precise timing will be unnecessary.

Getting everything done at just the right moment is nearly impossible. But if you take us up on the following strategies to keep side dishes warm, precise timing will be unnecessary.

WARM UP THE DISHES

Warm serving dishes in a cool oven (150 to 200 degrees) or by filling them with very hot tap water, waiting a minute, then dumping out the water and wiping the dishes dry. This is great for vegetables—everything from broccoli to green beans. Warm bowls will keep food hot for five or 10 minutes.

SET IT ON LOW

To keep food hotter longer, use a slow cooker (set to low) or fondue pot. Creamy or thick side dishes, such as mashed potatoes, candied sweet potatoes, creamed onions, and macaroni and cheese, will stay hot for an hour or more in either device. Over time, these side dishes may start to dry out. If necessary, adjust their consistency with a little warm milk, cream, broth, juice, or water.

GIVE IT SOME HOT AIR

Keep fried foods warm in a 250-degree oven for up to 20 minutes. Place the food on a wire rack set over a rimmed baking sheet so hot air can circulate around it.

WRAP IT UP

Keep dinner rolls, biscuits, and corn on the cob warm by wrapping them in foil. For extra protection, nestle the foil-wrapped items in a paper grocery bag and then roll the bag shut. These items should remain hot for 30 minutes.

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