As Thanksgiving approaches with its glorious promise of leftovers, I find myself wondering whether I could master the art of cooking extra food and saving it for another meal all year round. The main problem we have is that people in our family just eat more if more food is available.
Enter a trick I used a few years back when I was the main cook in the house. As soon as I was done cooking, I would package up half of the food and put it in the fridge or freezer — before we dished out the plates for that evening’s dinner. That was the only way I could ensure we’d have enough extra for leftovers. No one goes hungry, but everyone takes more reasonable portions this way. This trick works great for my husband, but only when he doesn’t know about the other half.