My profession as a real estate agent requires a lot of my time, writes Edi Meadows Morrissette of Westin, Florida, so it helps that I am lightning-fast in the kitchen. I cook every day, and on the weekends I sometimes make three meals a day. I accomplish that by following my main cooking principles: (1) do a lot of prep work, and (2) keep the kitchen well stocked. For example, at holiday time I might chop onions in advance or bake bread the day before company arrives. And since I converted the bedroom next to my kitchen into a pantry for extra storage, I know I'll always have the right ingredients at my fingertips. The addition of fresh orange pieces is a lovely variation on the holiday condiment. Begin two hours or up to three days ahead.