When we’re out at a restaurant or enjoying a home-cooked meal, we can’t always clear our plates. While there are some foods that we really should never take to go, there are some foods that actually taste better on the second day.
10 Foods that Taste 10 Times Better on the Second Day (Slideshow)
Over the years, restaurant portion sizes have increased dramatically. Nowadays, many dishes you’re served while out to dinner are more than double the recommended portion size. Pair those with appetizers and desserts, and it’s a recipe for disaster (or at least an increased waist size). It’s good to get into the habit of taking half of everything you’re served at a restaurant home; not only will you get a second (or third) meal out of it, you’ll save money in the process.
Foods that taste better on the second day do so for a whole host of different reasons, and some of them are fairly scientific. According to Gizmodo, as proteins in food break down over time, amino acids appear that increase its umami flavor. And as food scientist Dr. Kantha Shelke explains in Forbes, certain foods like onions, garlic, and herbs continue to release flavors long after they’re cooked. Dishes with lots of those different flavor components taste better after they’ve had a night in the fridge to mingle, and the gelatin in slow-cooked meat can soak up surrounding flavors as it cools. That gelling material also seeps out of the meat as it’s re-heated, improving the consistency of the surrounding sauce.
So read on to learn which dishes taste even better the second time around, why they do, and the best ways to reheat them. All of these dishes are best when re-heated, but as for leftover fried chicken, we suggest you eat that when it’s still cold, right out of the fridge.
Meatloaf gets the best of both worlds on the second day: the herbs and spices continue to release their flavors, the gelatin in the meat improves the texture as it melts, and all the flavors have had more time to meld. Instead of using the microwave, opt for a frying pan when it comes to reheating meatloaf; cut off individual slices and fry them up until they’re browned.
Day-old pizza is one of the most divisive foods out there, but we love the way that the cheese, sauce, and toppings re-melt into a flavorful mixture as it’s reheated, as all the flavors have had more time to mingle. You can reheat pizza in a very hot oven by placing it on a hot pizza stone, or you can even use a frying pan, making sure not to burn the bottom.
16 Filling Low-Calorie Recipes For Every Meal of the Day
By getting three square meals a day, you daily calories pretty much spread themselves out on their own. But losing track of calories in one or more meals can turn feeling full into getting fat. Among the recipes below, not one exceeds 350 calories — and they're rich in satisfying nutrients such as fiber and protein. Make these at home and you're guaranteed to leave any critic pleased, not to mention trim. And to keep track of those sneakily high-cal foods, check out our exclusive report on 20 Foods With Way More Calories Than You Think.
1. Dont skip preheating
"A lot of people will throw in their ingredients and then turn on the slow cooker, but a slow cooker is like a small oven and getting it going for that extra 20 minutes matters a lot," Frankel told TODAY Food.
This is the most commonly overlooked step, according to Frankel, who said home cooks should always start preheating their devices while assembling other ingredients.
Slow-Cooker Chicken with 20 Cloves of Garlic
10 Soothing (and Delicious) Baking Recipes for Trying Times
We all know the kitchen can be a gathering place for family and friends𠅊 deliciously scented haven for face-to-face connection and comradery. Many of us also know (all too well) how it serves as the manufacturing hub for quick and easy meals, weeknight after weeknight. But now sure seems like a prime time to recall (or discover) that the kitchen can be a meditative space—one of the best we have at our disposal. In the moments when laying back in the bathtub, with not a thing to do, feels anything but relaxing, there’s a good chance that getting elbow deep into some dough might be the right move.
There are any number of worthwhile culinary projects to engage your brain and hands in the kitchen, but for me, baking remains an exceptional refuge from outside stress. It requires you to be present and pay attention, every step of the way. Whether the recipe is complex and demands skillful precision, or it’s simple but needs your hands dutifully working throughout, baking invites you to step away and give your all to the pursuit of something delightful.
It’s not necessarily about getting dinner on the table, but it’s a whole other world of rewarding. Because even when your cake doesn’t come out just right, there’s still something positively cathartic and empowering about being able to feed yourself𠅊nd if you’re lucky, people you love—something special that just plain tastes good.
I don’t say any of that to sugarcoat a serious matter (such as, you know, a global pandemic). Fear, anxiety, and even sadness are all resoundingly normal emotions to experience during times of uncertainty. I𠆝 never suggest that anyone attempt to ignore or avoid these (or any) emotions, but neither do we have to hand them the keys and allow them to take the driver’s seat. And sometimes, something as simple as pulling a pan of OMG-gooey brownies from the oven is all we need to remember that.
So with that being said, here are 10 baking recipes worth spending a little quality time with in the coming days.
Angela Dimayuga’s 10 Essential Filipino Recipes
The creative director for food and culture at the Standard hotels and former Mission Chinese Food chef chooses the dishes that define the cuisine for her.
Credit. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Carla Gonzalez-Hart.
When I was growing up in Northern California — where Filipino migrant farm workers started settling in the 1920s, and which today is home to one of the country’s largest populations of Filipino-Americans — the scent of rice, still steamy and warm in the rice cooker, was the steady backdrop to my days. It was so constant from one house to the next, so dependable, that’s how I knew: Wherever I found myself, I was home.
In a Filipino house, there is always food, more food than you could ever eat, stacked in the refrigerator, edge-to-edge on the counter and simmering on the stove. My brothers and sisters and I came home from school to giant pots of sinigang, a soup that’s sour enough only if you gasp a little at the first spoonful, and arroz caldo, an earthy rice porridge brightened by a squeeze of calamansi — a native citrus that looks like a mini orange but tastes closer to a lime — plucked from the tree in our backyard.
My mom cooked all of this at the start of each week, before she headed off to her day job at IBM. She has roots in Pampanga, which I found out later in life is rightly called the culinary capital of the Philippines people rave about the vividness of the ingredients there, and the imagination with which they’re deployed. Food is my mom’s birthright, and I’m lucky that she passed that on to me.
But when I moved to New York and started cooking professionally, the dishes I made were far removed from my childhood: Italian Bolognese, French terrines. I deveined countless lobes of foie gras with a jeweler’s tweezer. This was sophisticated food, I was taught this was cuisine.
I didn’t know then that the food I grew up with was also complex and layered, refined over centuries and demanding meticulous technique. Once I was on my own, I cooked it by feel, reaching for the distinctive notes of sour and salt, remembering how we kids used to help my mom make dinner when she got home from work, while my dad was pulling the night shift as a manager at McDonald’s.
Because there were so many of us — I’m the second youngest of six — when we were home, we rarely sat down at the dining table to eat. Instead, we ate where we talked, gathered around the counter or cross-legged at the coffee table, our plates anointed by the ever-ready bottle of sawsawan, a homemade tincture of spiced vinegar, with whole garlic cloves steeping. (Condiments are practically compulsory in Filipino food. You could even say that the diner plays as big a role as the chef, seasoning each dish to taste.)
Not until five years ago, when I was preparing to open the New York outpost of San Francisco’s Mission Chinese Food, did I finally get an official cooking lesson from my lola, my mom’s mom. And I mean official: She said firmly, “You’re an executive chef now,” meaning I was finally worthy of her secrets.
My lola, a former pharmacist who tended African violets in her retirement, was the one my mom and my aunts deferred to in the kitchen. Before a party, she cooked all week. It was part of her love language. At her funeral last spring — she died at age 100 — every eulogy was an incantation of the bounty she’d fed us all our lives, from bistek, steak exalted by soy sauce and a sunny kiss of calamansi, to Christmas ensaymadas, sweet butter-soaked rolls thatched with queso de bola, a red-skinned Edam cheese.
Her most prized dish was chicken relleno, reserved for the grandest festivities. She had never revealed the recipe to anyone, which strained some friendships.
The day I learned to make chicken relleno, my lola laid out two cutting boards and a set of battered but carefully sharpened knives. Wearing a shower cap over her head, she deboned the chicken with her tiny hands so fast, I had to double-check what parts were left. Her embutido — the pork and sausage stuffing to be sewn up inside the chicken — required the technical precision of a French farce (finely puréed meat) . Later, at a culinary conference, I watched a demonstration by the French chef Jacques Pépin and realized that my lola was making galantine .
That was the first time I took a real look at the mechanics behind the food of my childhood. My mom emailed me her recipe archive , a 40-page document that included multiple takes on single dishes, culled from her sisters and my lola. Not all of them were complete or correct as written — certain ingredients and methods simply went unmentioned, taken for granted, part of the heritage of life in the Philippines, where those details would’ve been communal knowledge.
When The Times asked me for 10 recipes that speak to the heart of Filipino cuisine, I went back through my mom’s collection and consulted old cookbooks drawing from other regions of the Philippines. Like generations of Filipino cooks before me, I’ve adapted these recipes to my taste, knowing that not everyone may approve. My lola looked slightly askance at the chicken relleno I made for Mission Chinese Food — but she was tickled that I called it Josefina’s House Special Chicken and sold it for $75.
There sadly isn’t room here to include some of my favorite comfort foods, like monggo, a mung-bean stew lush with melted pork fat, or the deep-fried meatballs called bola-bola that I used to make for my roommates when I was nostalgic for home. Truly, this list is just a beginning, for me as much as for you: The Philippines is an archipelago of more than 7,600 islands, and each region has a claim to culinary glory.
It might surprise you how familiar some of the ingredients are. Filipino food is a centuries-long tangle of Eastern and Western traditions, from early exchanges with Chinese traders to the reign of the Spanish conquistadors. Given our colonial past, we share as much culinary kinship with Latin America as with our Southeast Asian neighbors. Butter and cheese are happily and amply applied. So is ketchup, although we add our own twist: bananas. (It’s magic.)
My parents’ story, like that of many Filipino immigrants, also unites East and West. My dad is from Batangas, but my mom met him halfway across the world, in the Netherlands, where she was on tour with the Filipino national folk dance troupe . He’d hitchhiked across Europe and ended up a pageboy at the Philippine Embassy at The Hague .
They made a life together in California, where I was born, and where I would grow up eating lumpia alongside peanut butter-and-jelly sandwiches, crunchy hard-shell tacos and instant ramen. And always, at every meal, rice — lots of it, and warm.
Food Tastes Better on a Stick
I love eating food on a stick. Just the thought of overly salted, grease-saturated and often way-beyond-sweet treats attached to a stick for portable feasting makes me do the happy dance.
Rewind to summer car trips when I was a kid: My parents would load us into a tight compact car (some summers without air conditioning) and drive hundreds of miles seeking state fairs, the mecca of foods on a stick. Growing up in a city as I did, we rarely had an opportunity to indulge in "fair food." So we would drive and drive with my mom as co-pilot in search of all things yummy. Armed with pockets full of dollar bills, we would hit the fairgrounds running, following the scent of fried anything.
Today, I love making "icles": fudgesicles, creamsicles and Popsicles (like my Frozen Peanut Butter Pie Pops above). These are the most popular in terms of portable food in my sweet world, but have you ever tried to insert a stick into a piece of pie, then dip it into rich chocolate and roll it into nuts or coconut? Well, here you go:
Living in South Florida, we are all about Key lime pie, which is my favorite. First, make my fast and easy Key lime pie recipe featured here: Key Lime Pie Ice Cream Sandwiches.
The next day, cut the pie into wedges, remove each slice from the pan and gently insert a Popsicle stick into the crust end, carefully pushing forward into the pie. Now, freeze these "piesicles" overnight, allowing them to become very firm. Next, melt dark delicious chocolate (I like 66 percent and higher bittersweet chocolate), or use my recipe for Magic Shell from my cookbook, Baking Out Loud. Dip each slice of pie into the warm melted chocolate or pour Magic Shell over each slice until coated, allowing the excess chocolate to drip off. At this point, if you're into it, you can roll the piesicles in shredded coconut or into finely chopped toasted nuts. Either way, place them back into the freezer until firm, about 2 to 3 hours.
Enjoy this sinful tropical treat anytime of year. These taste especially delicious during the cold arctic winters — just close your eyes and imagine you're on a white sandy beach, ignoring the driveway of snow waiting to be shoveled.
It's a little bite of the tropics on a stick.
Hedy Goldsmith, a 2012 James Beard Award finalist for Outstanding Pastry Chef, is the executive pastry chef for the Genuine Hospitality Group of restaurants including Michael’s Genuine Food & Drink in Miami and Grand Cayman, and Harry’s Pizzeria in Miami. Now in her second season of Cooking Channel’s Unique Sweets , Hedy has appeared on Food Network’s The Best Thing I Ever Ate and lauded in The New York Times , People , Wine Spectator , Bon Appétit , The Huffington Post and Food & Wine magazine. Hedy’s first cookbook, Baking Out Loud: Fun Desserts with Big Flavors (Clarkson Potter / Publishers), is now available.
5. Mushrooms: Helpful Tools to Lower Blood Sugar
Here are two good reasons why mushrooms are good for your mental health. First, their chemical properties oppose insulin, which helps lower blood sugar levels, evening out your mood. They also are like a probiotic in that they promote healthy gut bacteria. And since the nerve cells in our gut manufacture 80 to 90 percent of our body’s serotonin — the critical neurotransmitter that keeps us sane — we can’t afford to not pay attention to our intestinal health.
Artisan Bread Recipe
No need to visit the fancy bakery when you can make this Artisan Bread Recipe at home!! The dough comes together in 5 minutes and can be refrigerated for 14 days, making it easy to have freshly baked bread every night!
Photos Updated November 2014
We are surrounded by many different “trends” every day. Fashion is a big one. And there are financial trends, and weather trends, and definitely food trends. Before I discovered food blogging, I never really knew there were food trends. I just kind of made what I wanted, without realizing what the world around me was doing. But my eyes have been opened – in a good way. There are 2 big trends I’ve noticed in the food blogging world lately. The first is Dorie Greenspan. I think her newest book has taken over the blogging world. I’d be surprised to find more than a handful of food bloggers that haven’t heard about her, or that don’t have the book. The second trend that has hit us lately is the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. It’s like the no-knead bread that took the world by storm a while back, but everyone claims this is even better. So when I was lucky enough to win a copy of this book from Steamy Kitchen awhile back, I was ecstatic. When I received the book, I read all of the beginning instructions many times. But being the procrastinator that I am, it took me a couple of weeks until I finally decided to try it out.
I love bread. I could eat it with every meal. But then I’d have to buy a whole new wardrobe, because unfortunately, I don’t have a metabolism that can handle bread at every meal! So while I love to make bread, I don’t do it a whole lot. And since there are only 2 of us, I thought I’d be safe making a half batch of this artisan bread recipe. I mixed everything up and stuck it in the fridge to be made another day.
I got 2 loaves out of a half recipe. The first loaf I made to serve with our Valentine’s Day dinner. And do you know what? It really does take 5 minutes or less of hands on time, and I was able to make this after work and have hot bread on the table for dinner. I did have a little problem with that first loaf, though. From the front, it looked really pretty. But from the back? I don’t know what happened, but part of the underside did something funky and blew out the bottom!! I had a good laugh about it, but it didn’t affect the taste at all. My husband and I ate the whole loaf at dinner that night, still hot from the oven. We dipped it in some olive oil, and it was almost like we were eating out!
The second loaf turned out better all the way around. As much as I enjoyed the first loaf, the second one was even better!! I was able to shape and slash it a little better (I’m getting better at this every time!) and I loved the taste of it even more. It says in the book that the longer the dough sits in the fridge, the more of a sourdough flavor it will take on, and it really does.
So is this artisan bread recipe really worth all of the hype around it?? You bet it is! Not only is it way easier than traditional bread making, but it is way faster, and the only way I can have fresh bread on the table for dinner while working all day long!!
Check out these other breads made from this book. And if these posts don’t make you want to run out and buy the book, I don’t know what will!
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Why Purchase Organic Dairy?
- It’s better for you. Because it comes from cows that are actively grazing on grass, as nature intended. Organically raised cows spend their days outside on pasture so the milk they produce is significantly higher in Omega-3 fatty acids and CLA (conjugated linoleic acid), heart-healthy fats that can help lower bad cholesterol and increase good cholesterol. There’s also compelling evidence that many organic fruits and veggies are more nutritious, too.
- It’s better for our children’s health. Research has demonstrated that an organic diet can dramatically reduce pesticide levels in kids’ bodies.
- It’s good for the planet. One of the main goals of organic farming practices is to avoid soil contamination as well as rivers, drinking water, and air with toxic persistent chemicals.
- It’s also better for the farmer and their neighbors, as they aren’t exposed to potentially carcinogenic herbicides.
- It’s better for the bees.
You can make the tzatziki sauce a day ahead, it will last 4 to 5 days refrigerated.
Courtesy of Five Heart Home
If you love gardening and have extra tomatoes on hand but ran out of recipe ideas, what could be better than marinating them and enjoying them straight off the vine? This century-old recipe has held up for a reason—the rich juicy flavor of fresh tomatoes compares to nothing else. You'll be hitting yourself if you don't get to enjoy their signature taste at least once this coming season.