Photo: Ben Fink
They reheat appetizers on nights when they're too tired to cook.
There's a famous dish on the menu at Suzanne Goin's Los Angeles restaurant A.O.C.; it's a spin on the classic finger food Devils on Horseback, where chunks of Parmesan are stuffed inside dates, and then each piece is wrapped in bacon and baked. In The A.O.C. Cookbook, Goin says one of the bartenders at the restaurant makes big batches of these bites at home, keeps them in the fridge and reheats them late at night in a toaster oven. Steal this trick anytime you're making easy-to-make snacks, such as mini pizzas or cheese and nuts-stuffed figs; just pop them in the refrigerator (for up to five days) or the freezer (for up to two months) and heat them up anytime you need a quick meal.