By holidays I mean - Thanksgiving, Christmas, New Year's Day - or whatever you may celebrate that you intend to cook for.
I usually cook 4 big family meals a year, the three listed above and Easter.
First, set your menu, whether it is traditional or like I do and fix something different every year.
When trying new recipes, go through each recipe and make a list of ingredients that you will need - divide it out by perishables and non-perishables.
Start buying your non-perishable items in late October and through November and keeping them on the shelf. This way, as each holiday approaches, the only thing you have to buy extra is the perishables.
This should cut down your final expense the week that you are cooking.
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