26 Recipes That Are Even Better as Leftovers (2024)

FAQs

What meals are better as leftovers? ›

1. Beef Bourguignon. Many braised stews take on flavour over time. One of them is beef bourguignon, whose spices, such as clove and bay leaf, are revealed, while the sugars get more concentrated and the melted fat of the meat enhances the entire dish.

Meals that are baked in the oven, including baked pastas, enchiladas and other casserole-style dishes, are prime for reheating, whereas fried food won't keep or reheat well at all.

To create Trader Joe's Everything but the Leftovers, we've distilled the essence of a stellar stuffing and a great gravy down to a shake-able-and vegan- Shake this Seasoning on eggs, roasted vegetables, sandwiches, popcorn, or use it to liven up your next sheet pan meal!

Food that is cooked and refrigerated that is being prepared for immediate service may be reheated to any temperature. However, if a food is cooked, cooled, and reheated with the intention of hot holding, the food must be reheated to a temperature of at least 165º F.

#1 Bread. Over 240 million slices of bread are chucked away every year. Bread freezes really well, particularly for toast, so make sure you pop in the freezer if you're not going to use it. Stale bread can be turned into croutons, breadcrumbs, eggy bread or even bread & butter pudding.

4: Soups and Stews

These little gems take their time moving around and mixing together, resulting in extra flavor after having been refrigerated and stored overnight. Tomato-based soups, stews and chilis especially tend to taste better when reheated.

What country wastes the most food? ›

Food waste produced annually in selected countries worldwide 2020. China and India produce more household food waste than any other country worldwide at an estimated 92 million and 69 million metric tons every year, respectively.

Food develops new flavour molecules, and for us, that means it tastes better. According to the study, proteins may further breakdown when the leftovers are reheated, producing new flavours which wouldn't have been there when the food was freshly cooked. Think of spaghetti bolognese. Or a pot of curry.

To make a meal replacement shake at home, “start with a quality protein powder and blend with milk, fruit and a healthy fat source like nuts, seeds or avocado,” says Kunik. Other nutritious ingredients like vegetables, Greek yogurt, cacao nibs and oats can also be added, says Margulies.

Enhanced Flavors.

Many dishes improve with time. Soups, stews, and sauces often taste better the next day after their ingredients have had more time to meld together. That's not myth, that's science. Flavor molecules have more time to make their way around a dish the longer the dish sits.