Star chefs face the same quandary you do on weekday nights: what to cook with a fridge full of leftovers. Here, four experts reveal their tricks.
Jamie Bissonnette, Coppa and Toro, Boston
“Leftover roast chicken is great in a quinoa salad. I make Spanish omelettes with leftover vegetables, and tortillas stuffed with deboned buffalo wings. I could go on all day.”
Tim Byres, Smoke, Dallas
“Leftovers aren’t sexy—they’re more of a ‘yesterday’s meat loaf is today’s sloppy joe’ thing. That said, it’s easy to repurpose some chicken into tacos the next day.”