I said it several weeks ago on Twitter and I still believe it to be true:
It's true that there are dishes best served a la minute for optimum enjoyment; people aren't generally prone to stashing omelettes and pancakes into Tupperware containers for midnight noshes. Thanksgiving foods, though, tend to benefit from a night hunkered in the fridge, melding flavors and becoming exponentially more delicious.
What’s behind that pantry door?
This week I will do my food shopping only at one very special place: my own pantry. Lord only knows what I will find in the back corners of the lowest and highest shelves. I expect to be eating some tuna salad from all those cans I bought when forecasters were predicting the last snow storm that brought Atlanta to a halt - which may give you some idea of the vintage of those items.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
We admit it - there are far worse problems in the world than having too much grilled goodness around, but by Tuesday, even the most dedicated cooker-out can get sick of Sunday's ribs. Luckily, chef Patricio Sandoval of Mercadito Restaurants is here to help you transform leftover chicken, shrimp, steak, vegetable and pork drudgery into a festive second-chance feast.
And yep - he's sharing recipes to boot.
Five Ways to Use Grilled Leftovers: Patricio Sandoval
Okay, we were going to get all snarky and just write a two-sentence post about Thanksgiving leftovers saying, "Eat them. They're awesome."
Then D.C.-based correspondent Sandra Endo had to go and send us this drool-inducing video that drives home the notion that sometimes a dish can even be more delicious than the sum of its already scrumptious parts. Darn her!