Combat a fridge full of Tupperware with a weekly "leftover night," or place each night's extra portions directly in lunch-size containers. Don't think, though, that leftover
has to mean "carbon copy." Frittatas, risotto, and stir-fries are easily adaptable, tasty ways to enjoy that half a bell pepper or partial head of broccoli from another recipe. Chef Tamar Adler, author of An Everlasting Meal
, plans for one meal to evolve easily into the next. "I chop and cook most of my produce as soon as I get back from the market," she says. Half a dozen sweet potatoes roasted on Sunday become a side dish for Monday, then sweet potato cubes tossed with lime vinaigrette for a cold salad on Tuesday, and finally a pureed soup for Wednesday. "It's like convenience food," Adler says. Only so much more delicious.
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