Everybody's got it — that recipe that makes a lot of food, and still tastes good, or even better, the next day and the day after that. We're wondering what recipes of yours save time, taste great, and impress friends.
Photo by New York Times.
Sam Sifton writes in the New York Times about a beef roast that makes for a hearty main course at a Saturday dinner, then makes for a great chopped-up hash the next morning, served with eggs and ketchup. It's a meal with multiple rewards, and you're not sick of eating it after one or two go-rounds. It's the kind of meal we wish we made more often, rather than chase down ornate gourmet recipes that go stale in the fridge.
So! Inspired by Sifton's description of a perfect double-purpose meal, we're wondering what roasts, stews, barbecues or other dishes are among the most economical in your recipe file. What lasts as a leftover? What can be converted into a different menu idea? What stretches a cheap piece of meat a long way?
Please trade your tips, recipes, links and suggestions in the comments. The weekend's here, and we're all looking to put in a little less effort.
The Roast With the Most [NYTimes.com]