Festive season brings with it guests with all types of taste buds and dietary preferences. Instead of it sending you and your kitchen into a whirl, making dips and dressings for guests to select on their salad and meals is an easy, impressive hack. Chef and cookbook author Ananya Banerjee says, “Depending on the consistency of sauces, dips, glazes and dressings are great for pastas, crackers and bowls. Be smart, and prepare them in advance ahead of the festive rush.”

Chef Anushree Sachin Walawalkar, founder, NutriBox, a healthy food kitchen in Vile Parle that home-delivers dips and platters, salads, balanced meals and fresh-pressed juices, says the shelf life is a game changer. “Vinaigrette keeps well for up to three-four days in the refrigerator. This eases the host for one-two days.”