Fact: Some foods are infinitely better after they sit around for a while. Be it chemistry, physics, or alchemy (truthfully I'm not quite sure), it's an absolute law. And that's a great thing when it comes to cooking dinner, because plenty of recipes yield more than we need at the moment. So don't worry if these dishes don't get eaten up in the first night; you won't have to worry about leftovers for long.
As fall hits, my cravings for roasted root vegetables ramps up. All autumn and winter I fill my oven on weekends with roots and tubers that slump in the heat and caramelize to near dessert-level sweetness, and then all week I enjoy them for breakfast with yogurt, or lunch on salads, or for dinner next to a chop or piece of chicken or fish. And while I never get tired of them, I do sometimes get a bit overly ambitious with how much I make.
I don’t know about you, but as summer gives way to fall, my entertaining ramps up to nearly breakneck pace. There is something about the feeling that there are just a few weeks left for porch rosé, or easy grilled suppers that send me into a hostessing frenzy. Little spontaneous gatherings for wine and nibbles, or small dinner parties, sometimes two or three nights a week.
There is no wrong answer for me when it comes to macaroni and cheese. It's great creamy stovetop-style, baked in a casserole, crafted from a frozen block or a blue box, scooped from a hot bar, forked from a tub at a barbecue joint, or all fancy and truffled at a high-end restaurant. It's also excellent at breakfast.
Leftovers are polarizing. There are people who live for leftovers, whether it is the cold-over-the-sink midnight connoisseurs, the thank-god-it's-not-a-sandwich desktop lunch warriors, or the will-it-shashuka? breakfast experimenters. Then there are people who hate leftovers, who refuse to take a doggie bag, who fight with their inner demons of not wanting to waste food, while acknowledging that leftovers mostly get guiltily thrown away three days later.
You can’t swing a proverbial cat around the internet these days without hitting six homemade pizza recipes, most of which are great. You’ve got the artisanal ones using homemade sourdough starter and baked to order in someone’s DIY backyard brick pizza oven. And you’ve got the down and dirty ones using store bought crust and jarred sauce baked in your kitchen. Grilled ones and griddled ones, super thin crust and extra thick, loaded with sauce and toppings and cheeses, and barely gilded with seasoned oil and shaved vegetables.