Recipe Mutiny: 12/21/18

Friday, December 21, 2018

What Is the Difference Between a Martini and a Cosmopolitan?

Are martinis and cosmos the same thing? Definitely not—martinis are one of the most iconic cocktails and come in many shapes and forms, but the classic martini is made with gin and dry vermouth, served extremely cold and garnished with an olive or lemon twist.

The history behind the martini is murky at best and the traditional tall-stemmed V-shaped martini glass is one of the most recognizable glasses on the bar. Easy to spill and even easier to drink too many, martinis are made with both gin and vodka, and a dirty martini is when you add some olive brine along with the olives you’re using for garnish. A dry martini is when you’d like less vermouth, and a wet martini is the opposite—some martini drinkers like to use an even one-to-one ratio of gin to vermouth. James Bond famously orders his “shaken, not stirred,” but some folks are happiest ordering their martinis on the rocks (especially in the summer). Flavored and fruity martinis abound, and the sky’s the limit on inventing a new martini based on whatever flavor profile you can dream up.

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Never get caught without a cool martini recipe.

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If you’re a martini drinker, you’ll likely find the cranberry juice and Cointreau in a classic Cosmopolitan to be a sweeter, more mellow option. Cosmos are made with vodka (and unlike the martini, never gin) and then shaken with Cointreau, cranberry juice, and fresh lime juice. Cosmos are often served in martini glasses, and can be made with plain or citrus-flavored vodkas.

Is it happy hour yet? Check out these 9 cocktail recipes for cosmos and martinis that will impress even the most discerning palates.

Classic Cosmopolitan

Chowhound

The official beverage of choice for the “Sex and The City” crew and love letter to the late 1990s, this classic cosmo recipe has vodka, Cointreau, cranberry juice, and freshly squeezed lime. Get our Classic Cosmopolitan recipe.

Chocolate Martini

When you can’t decide between ordering dessert or a cocktail, the chocolate martini is here to answer your prayers. Combine vodka with dark crème de cacao, and use cocoa powder to garnish the rim of the glass along with a chocolate truffle. Get our Chocolate Martini recipe.

Perfect Gin Martini

Chowhound

Award-winning bartender Matt Seigel, formerly of NoMad and Eleven Madison Park, provided this recipe for a perfect gin martini with a secret key ingredient: a dash of orange bitters. Get our Perfect Gin Martini recipe.

Clear Ginger Cosmopolitan

Ginger-infused vodka is paired with white cranberry juice for a clear cosmopolitan without the usual shade of pink. Triple sec, fresh lime juice, and candied ginger make for a perfect final touch. Get our Clear Ginger Cosmopolitan recipe.

Blood Orange Cosmo

One Sweet Mess

Blood orange juice subs in for cranberry juice in this recipe—you can use blood orange flavored vodka as well for an extra dose of citrus. Get One Sweet Mess’s Blood Orange Cosmo recipe.

The James Bond Martini

Micaela Fiorellini/Shutterstock

Straight from the screen in “Casino Royale,” this martini ordered by James Bond has three ounces of Gordon’s gin, an ounce of vodka, and a half ounce of Lillet Blanc with a twist of lemon peel. Get our James Bond Martini recipe.

Filthy Martini

Shutterstock

This updated take on a dirty vodka martini has the requisite dry vermouth, but replaces the olives with caperberries and the olive brine with caperberry brine. Get our Filthy Martini recipe.

Pomegranate Cosmopolitans

Bryan Gardner for Martha Stewart

Unsweetened pomegranate juice instead of cranberry juice makes these cosmos a darker shade of red, perfect for any holiday parties. Garnish with lime wheels or add in some pomegranate seeds for a touch of the unexpected. Get Martha Stewart’s Pomegranate Cosmo recipe.

Apple Martini

Shutterstock

A great example of a fruity and unusual martini, this apple martini is made with vodka, apple schnapps, and apple juice, and then garnished with a fresh apple slice. Get our Apple Martini recipe.

Related Video: The Perfect Martini

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How to Bake Three Amazing Pies in One Morning

11 French Toast Ideas for Your Christmas Morning Breakfast

The countdown to Christmas is on, and whether you’re hosting a formal holiday brunch or just doing breakfast downstairs in your pajamas, we’re here to help get you inspired for one of the season’s most casual-yet-treasured meals. Bread, butter, eggs…you can never go wrong with a delectable French toast, especially when it has a cheerful twist or two.

Eggnog French Toast

Chowhound

From lattes to pancakes, fall may be reserved for all things pumpkin-spiced, but post-Thanksgiving, it’s all about eggnog. The nutmeg-flavored, dairy-based beverage is synonymous with the holidays—it’s actually been associated with Christmas since the 1700s. Combine the holiday punch with eggs, ground cinnamon, ground nutmeg, and sliced French bread for a rich Christmas morning meal. Get our Eggnog French Toast recipe.

Overnight Gingerbread French Toast Casserole

A Cedar Spoon

Like eggnog, gingerbread is basically synonymous with Christmas. The smell of it baking is enough to signal that the holidays have arrived. Fill the room with the spicy scent of ginger, cinnamon, nutmeg, and cloves by making this casserole. Prep it overnight and pop it into the oven in the morning to wake your guests up with its delightful aroma. Get the Overnight Gingerbread French Toast Casserole recipe.

Gingerbread French Toast

Even easier: “You could also do a traditional Gingerbread French Toast,” says Stonewall Kitchen Recipe Development Specialist, Stephanie Miller. “Take our Gingerbread Pancake Mix and prepare the mix as directed, then thin it out with additional milk until it coats the bread without being too thick. Dip thick bread slices in the pancake mixture and pan-fry as you normally would.” For an extra special presentation, Miller advises using a squeeze bottle and drizzling the plate with Gingerbread Butter (um, yum) or topping your Gingerbread French Toast with whipped cream and a mini gingerbread man.

Gingerbread Pancake and Waffle Mix, $4.99 at Stonewall Kitchen

This warmly spiced mix makes breakfast easy—and delicious.

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Gingerbread Butter, $3.49 at Stonewall Kitchen

This tasty spread contains no butter (the creaminess comes from sweet potato), but it does have three kinds of ginger and vanilla.

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Nutella-Stuffed French Toast

Chowhound

Let’s be honest, Nutella is the stuff our Christmas dreams are made of. The decadent chocolate-hazelnut spread regularly stars in your favorite desserts or on its own with a piece of toast, but it’ll also kick any special occasion breakfast up a notch. The key is to use a rich, eggy bread like challah or buttery brioche, cut into thick (2-inch) slices. Serve with chopped hazelnuts and a dusting of powdered sugar. Or, you can top with strawberries for a pop of color. Their juicy sweetness will help balance out the richness in the dish. Get our Nutella-Stuffed French Toast recipe.

Pain Perdu

Molly Tavoletti / La Cafette

This French-influenced dish is like the OG French Toast, and it’s popular and perfected on brunch menus across the U.S. from Williamsburg’s new French café La Cafette to the iconic Commander’s Palace in New Orleans. Its name, “lost bread,” comes from its ingredients: stale French bread, rescued before it might otherwise be lost (to the garbage). The bread (thickly sliced) is then soaked in a custard batter before being cooked in batches on a griddle. This Pain Perdu recipe comes from Tory McPhail, executive chef of the famed Commander’s Palace.

Cinnamon Roll French Toast

Tasty

Cinnamon rolls are a family fave in our house, especially on holidays. Give store-bought refrigerated tubes an upgrade for Christmas morning with this easy-to-make recipe. Plus, it’s made in a pan and sliced so it’s easy to serve, especially for a big group. Get the Cinnamon Roll French Toast recipe.

French Toast Roll-Ups

Swirling F. / GeniusKitchen

If you’re hosting a big brunch, easy-to-eat finger foods are always a solid option. These roll-ups are made of sliced white bread and cream cheese and turn crunchy after some time in the freezer and the oven. Plus, you can make a big batch of these ahead of time (and freeze them for up to 2 months) so you won’t be slaving away in the kitchen on Christmas morning. Get the French Toast Roll-Ups recipe.

Strawberries and Cream Stuffed French Toast

Modern Honey

Do you really need any more convincing than this recipe’s title ingredients? Strawberries and cream cheese are mixed together and stuffed snugly between thick slices of bread. Yes, please! This sweet (and slightly savory) concoction is a bonafide breakfast favorite, and makes for a beautiful presentation, too. To achieve it, just top with fresh mixed berries, powdered sugar, and whipped cream. It’s a dish that’s sure to impress even your most discerning holiday brunch critics. Get the Strawberries and Cream Stuffed French Toast recipe.

Triple Berry French Toast Casserole

Mom on Time Out

This a.m. casserole is fresh and packed with berry flavor. The recipe calls for a mix of frozen berries, many which you probably already have in your freezer: blackberries, raspberries, and blueberries; it’s a little lighter and also very bright and colorful. Baked in a large dish, it’s great for a group and ideal for a big breakfast or brunch. Plus, the recipe calls for almond milk instead of regular milk, making it a great option for your dairy-free guests. Get the Triple Berry French Toast Casserole recipe.

Crème Brûlée French Toast

Chowhound

Who doesn’t love dessert for breakfast? This recipe turns our favorite aspects of the burnt cream French after-dinner treat—custard and caramelized sugar—into a delicious holiday morning dish. Baking it on a sugared baking sheet helps to mimic the cracked sugar of the traditional dessert. Pro tip: Sub an orange liqueur like Grand Marnier for the rum/orange juice. Get the Crème Brûlée French Toast recipe.

Banana-Stuffed French Toast

This recipe by Bryan Voltaggio may call for bananas and chopped pecans, but we’re not even going to pretend that it’s healthy. (And that’s okay because it’s the holidays, right?) Regardless, this elevated French toast is tasty. Here are the basics: You’ll need a sandwich/panini maker, ripe bananas, vanilla bean seeds, and day-old challah. To serve, top the pressed toast with homemade pecan maple syrup and whipped crème fraîche. Get the Banana-Stuffed French Toast recipe.

Related Video: How to Make Fruitcake French Toast

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Eggnog Ice Cream

Homemade eggnog ice cream, with egg yolks, cream, milk, sugar, and eggnog spices.

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Spritz Cookies

Spritz cookies are a classic Christmas cookie! With roots in Germany and Scandinavia, they're a simple butter cookie pressed into festive shapes and topped with all sorts of garnishes.

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15 Ultimate Cocktails for New Year’s Eve

New Year’s Eve is the best night of the year to create your own custom cocktail for a celebration. There are so many festive choices, and you can pick a spirit and provide a buffet bar of options to let guests customize their drinks. Whether you go with bubbly or not, this roundup of cocktail recipes will give you a solid foundation to improvise from for a celebratory start to the New Year.

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1. Gigi

Chowhound

Our recipe for this coquettish cocktail (created by Jackie Patterson at Le Colonial in San Francisco) contains three fancy French liquors: Lillet Blanc, St-Germain, and rosé champagne. You can substitute with unflavored vodka, but the Grey Goose La Poire has a really spectacular pear flavor that pairs beautifully with the elderflower taste of the St-Germain. Get our Gigi Cocktail recipe.

2. Kiwi Sparkler

Chowhound

Kiwi, Prosecco, and peach liqueur make for a dazzling New Year’s Eve choice. Muddle the kiwi with some brown sugar if you want to add a bit more sweetness. And be sure to strain this cocktail to separate out the smashed kiwi pieces if you’re concerned about smooth sipping. Get our Kiwi Sparkler recipe.

3. Classic Champagne Cocktail

The Kitchn

Aromatic bitters are the way to really differentiate this champagne cocktail from the rest. You can try out orange, grapefruit, or any type of bitters you already have on hand to dash onto a sugar cube that will meld beautifully with freshly poured champagne and a lemon twist. Get the Classic Champagne Cocktail recipe.

4. El Diablo Cocktail

Bon Appétit

This tequila-based cocktail is a delightful hint of summer, brought to you by the rich blackberry color and flavor of crème de cassis. The thyme garnish adds a fancy touch, and although tequila is the main spirit, the drink still tastes very delicate with spicy ginger beer (or homemade ginger soda). Get the El Diablo Cocktail recipe.

5. Sazerac Jelly Shots

Chowhound

A New Orleans favorite, the original Sazerac is altered here for a party-perfect treat to serve alongside appetizers. With rye, lemon, and bitters, you can turn a Jell-O shot into something more elegant. And with only a third of an ounce of alcohol per square, five or six of these equal a normal-sized cocktail. You don’t even have to pace yourself. Get our Sazerac Jelly Shots recipe.

6. Holiday Mule

Home Sweet Jones

If you can find a traditional copper mug to serve this holiday mule in, you’ll really have outdone yourself. Rosemary sprigs, orange slices, and sugared cranberries are some seasonally appropriate garnishes that look as good as they taste. This recipe calls for gin, but you can substitute vodka (or really any clear alcohol) to suit your taste. Get the Holiday Mule recipe.

7. Holiday Sparkler

Chowhound

The name alone is reason enough to make this cocktail for a fancy New Year’s Eve celebration. You can mix the spices and brandy together in a large batch beforehand so all you have to do during the party is pour and top with bubbly. Get our Holiday Sparkler Cocktail recipe.

8. Onward-Upward Cocktail

Rob Easter/Forbes

This is another case where the name of the cocktail makes it hard to pass up for a New Year’s celebration. An interesting combination of mezcal, rye, and sweet and dry vermouth, this will appeal to fans of Manhattans and Boulevardiers. Get the Onward-Upward Cocktail recipe.

9. Prince Harry Cocktail

Serious Eats

Fit for royalty, the Prince Harry Cocktail is similar to a Dark ‘n’ Stormy, with a tangy kick from ginger beer. You can adjust the amount of ginger beer to dilute the cocktail, but don’t skimp on the fresh lime juice: It’s absolutely essential. Garnish with a lime twist and you’re ready for a royal start to 2015. Get the Prince Harry Cocktail recipe.

10. Sherry Splash

Chowhound

Our recipe for a Sherry Splash uses the somewhat unusual manzanilla sherry, which is a little bit salty and pairs well with the sweet St-Germain elderflower liqueur. Again, this recipe calls for gin but you can just as easily substitute vodka if you’re so inclined. Shake with ice and strain into a champagne coupe for extra panache. Get our Sherry Splash recipe.

11. Pomegranate Margarita

Lemon Blossoms

Festive and not too sweet, this delicious pomegranate margarita is a beautiful ruby color. Fresh lime juice, tequila, triple sec, and a substantial amount of pomegranate juice are combined and shaken in batches; use a fancy flavored salt for contrast and you’ll be sure to wow even the most discerning guests. Get the Pomegranate Margarita recipe.

12. Old-Fashioned Gin Cocktail

Similar to the champagne cocktail, this is a simple recipe that will taste even better if you use your favorite gin. With variations for a “Fancy Gin Cocktail” (squeezing a thin-cut lemon peel over the rim of the glass) and an “Improved Gin Cocktail” (adding a teaspoon of Grand Marnier and some bitters), this recipe is easy to customize. Get the Old-Fashioned Gin Cocktail recipe.

13. Blue Blazer

Interesting Today

This drink is a real showstopper. It involves boiling water, blended Scotch whisky, powdered sugar, and fire. Exercise serious caution while pouring the flaming whisky from one tankard to the other; your guests will be superimpressed if everyone survives. Get the Blue Blazer recipe.

14. Rusty Nail

Drambuie and Scotch are an elegant combination for a nightcap. This is hardly a cocktail recipe, containing only two ingredients, but the honey, spices, and herb flavors in the Drambuie and the hint of sweetness round out the flavors of the whisky and make for some extremely smooth sips on the rocks. Get the Rusty Nail recipe.

15. Bourbon Sour

Chowhound

Our recipe for a properly made bourbon sour is vastly different from the normal store-bought sour mix. Fresh lemon juice makes it sour, but not in a fake or acidic, chemical way. With a frothy egg white, it’s a great way to kick off the New Year. Get our Bourbon Sour recipe.

If you’d rather go with something warmer, check out our Crock-Pot Cocktails You Can Make in Your Slow Cooker. Or for the easiest option, see if Saucey delivers in your area and you can have spirits, beer, wine, and more brought directly to your door. Now through January 2, 2019, get $10 off orders of $60 or more with code NYE2019. Select areas can also get free 30 minute delivery (with no order minimum requirement).

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What to Do with Your Christmas Dinner Leftovers

If you invite a group of folks over for a holiday meal, it’s imperative that there is enough food on the table. In fact, when hosting a large gathering, I like to follow two key guidelines: 1) Appeal to the guests; and 2) Prepare more than enough food. Of course, you can do whatever you’d like, but if hosting an event that guests remember fondly is important to you, I’d observe these two recommendations.

If you do, then you’ll be cooking basic meals and larger-than-normal portions. This is why large birds, roasts, and hams are so popular at the holidays—the preparation is relatively straightforward, the sizing ensures you have enough, and your guests are fairly comfortable with the tastes and textures. Heck, some might even look upon these items as comfort food. The issue with this, however, is that you, as the host, will likely have ample leftovers. Perhaps this doesn’t concern you. If that be the case, great! But if you happen to be one of those hosts who spends the last quarter of your event hocking food, preparing to-go containers, and constantly asking, “You wanna take some food with you?” in order to stave off eating the same meal for the next seven days straight, you’ve probably been left with the following predicament: You don’t want to throw food away, but you don’t want to eat the same meal until MLK Day either.

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That’s where the art of leftovers comes in. Growing up, I never cared for leftovers. Why? Because I like variety, day-to-day. Luckily, there a few things I can do to make sure I appease my palate while not being wasteful and using the leftover food I have in my fridge. Of course, if you love a meal, you can heat up the same thing the next day, and probably be satisfied. However, if you’re looking for something different because you’ve had reheated pork roast for the last five meals in a row and you can’t take it anymore, you need to engage in the art of leftovers. These techniques stretch your original meal, using some cooked ingredients in different ways, to keep your subsequent meals fresh and unique.

Pork Roast

This Christmas staple is great for Christmas Eve, Christmas Day, or even New Year dinners. They are so easy to prepare and they are usual pretty appealing (at least to meat-eating crowds). When the dust has settled on your original meal and you’re faced with a large portion of pork roast in your fridge, you might be tempted to order a pizza and let it sit there. Don’t! Try these three things instead:

Reheat your pork in gravy. This trick has been used by my mom for years. It’s easy, and it creates the illusion of a completely different meal using the same pork (or beef, or turkey) you ate last night. Slice your pork no more than one-quarter-inch thick. Then heat up your favorite gravy (it can be instant gravy, no one is judging you) in a saucepan. Then, add as many slices of meat as you want. After about five minutes, you have a hot pork and gravy main dish distinct from the plainer carved version served the night before.
Make a sandwich. This might seem like a no-brainer, but up until a few months ago, I hadn’t thought to make a sandwich with leftover roast meat. Again, you’ll likely not want to go with slices greater than one-quarter-inch. Stack them between a couple pieces of rye bread, top with cheese, mustard or horseradish, and you have a restaurant quality lunch on your hands. Pro tip: Consider hot, open-faced sandwiches using the hot pork and gravy from above.
Whip up BBQ. This one can be a little bit tricky depending on the pork cut you choose and how long you originally cooked it, but it can stretch your basic pork roast into pulled or sliced BBQ, and that’s a good thing. If your pork is already fork tender, then pull it apart using two forks. Place the pork into a slow cooker and douse it with your favorite BBQ sauce. I’d give it a try on high until the sauce starts to bubble a bit. The trick is to heat up the pork without cooking it (read: drying it out) too much more. I like the slow cooker because there’s less of a chance the sauce (which is high in sugar) will burn while heating it up. Note: If your pork wasn’t pulled apart beforehand, use slices, and either serve as is, or try pulling after you’ve thoroughly heated the sauce and meat.

Turkey

This is another Christmas classic. In the old days, goose was the preeminent Christmas bird. These days, this less expensive option seems to rule the roost. The trouble with turkey is that many of us have consumed copious amounts since Thanksgiving. So, as not to burn yourself out, try these ideas for leftovers:

Prepare a Cobb salad. For my money, roasted turkey is one of the blander meats. This does not improve once reheated. So, instead of reheating, why not pull it apart and make a fancy Cobb salad? A well-roasted bird will leave each slice of meat fork tender. So, just use two forks and pull it apart. In a large bowl, mix in your favorites: greens, beets, bacon, chopped broccoli, corn, black beans, egg, garbanzo beans, and carrots. Then, top with your turkey, a favorite dressing, and mix. Sounds like a perfect, pro-level salad to me!
Make a turkey salad. If you have pulled turkey, don’t settle for plain old turkey sandwiches when you can make turkey salad sandwiches. The easiest way to to this is to mix your pulled turkey with ranch dressing, mustard, and cracked pepper to taste. Add in some walnuts for texture and sliced grapes for sweetness. If you’re feeling bold, throw some cheese on top to make a turkey melt.
Use it in a soup. All you need is chicken broth, pulled turkey, and a pot to heat them up. Then, add whatever you want. Rice (cooked), pasta (cooked), onion, carrots, and celery all work. When the meat is warm and the veggies are tender, you have a hearty soup fit to warm you up on a post-Christmas day.

Prime Rib

Chowhound

This elegant Christmas roast is what you make when you want to go all out! It’s traditional without being boring or overdone. As a result, it’s a wonderful red meat option to the other white meat fare up for consideration. Still, prime ribs are big, and you’ll likely have some to spare. If you didn’t realize, this is the cut of meat that produces ribeye steaks. Therefore, the meat is extremely flavorful due to the higher fat content. This means the meat is well-suited for a variety of uses outside of regular, sliced meat. Try these three ways to stretch out your prime rib.

Throw together tacos, fajitas, nachos, or quesadillas. You’ll want to slice up relatively thin slices of prime rib for this. Combine the meat with your favorite taco seasoning in a skillet until warm. If cooking fajitas, add in peppers and onions and heat until veggies are tender. Then, add to your preferred tortilla or chip, enhance with toppings (like cheese), and enjoy!
Make chili. With a carving knife and/or chef’s knife, chop up small pieces of prime rib. For a nice mixture, try matching a pound of prime rib with a pound of ground sirloin (browned). If you like beans, I recommend one 15-ounce can for every pound of meat. I really like pinto beans and black beans, but kidney beans are pretty classic too. Place your cooked meat and drained beans in a crock pot. Then, add any additional items you like. Onions (to minimize digestive issues, sauté with the ground meat), peppers, and corn are favorites. Next, mix in any variety of canned crushed tomatoes, and tomato sauce you like. For two pounds of meat, I recommend two 15-ounce cans of tomato sauce, and one 15-ounce can of crushed tomatoes. Finally, mix in your seasonings. I like using McCormick’s Tex-Mex Chili seasoning for ease, along with Famous Dave’s Rib Rub seasoning. For more kick, use two packs of McCormick’s seasoning. For less, you only need one packet. Mix well, and cook 2-4 hours on high, or 6-8 hours on low.
Cook up a breakfast hash. Like the chili above, you’ll want to slice and chop the prime rib into relatively small slices. In a large skillet, mix a little oil with your meat, chopped yellow onion, salt and pepper (to taste) and, if you’re living on the edge, some red or green pepper. Sauté until the meat is warm and the onion goes from yellow to translucent. If you want to kick this up a notch and happen to have leftover baked potatoes, cube the cold spuds (with or without skin) and add them to your skillet with a little more oil (or butter), and salt and pepper. Top with eggs (poached or over easy), and you have a diner-style breakfast for you and your crew.

Ham

I know for a fact I’ll be at a party on Christmas Eve with a ham. I also know, if past functions are any indication, that there will be about half a ham left. And while ham is already pretty great, even the most ardent ham consumers will tire of it if they indulge too frequently. That’s why it’s good to mix it up. To do so, try these three ideas:

Make breakfast with your ham. If you chop it up finely, you can add it, along with a little shredded sharp cheddar cheese to your scrambled eggs, or even make an omelet. Use the slices instead of Canadian bacon for eggs benedict. If you’re feeling up to the challenge, make a strata or a quiche. Ham is pretty versatile, which means it works great at breakfast. There’s no need to deal with the mess of bacon when you have ham that’s ready to go (even though bacon and ham sounds incredible)!
Turn a plain grilled cheese into a fancy-pants croque-monsieur or Monte Cristo sandwich. There’s not much to say about this. The former involves ham, melted cheese, and buttery toasted bread, and the latter trades out the bread for French toast. Make these and you’ll wish you had more than half of a ham leftover!
Craft your own pizza. I must admit, I’m not really one to make my own pizza. However, if I had a ton of ham to get rid of and I were looking for ways to keep meals fresh, I’d consider making a Hawaiian-style pie. I’m a pizza impurist, I suppose, because I really like pineapple as a pizza topping (though not on deep dish). I get it by itself. I get it with pepperoni. I get it with sausage. And if I had a lot of ham to eat, I’d pair it with ham. Try this Spicy Hawaiian Pizza recipe, except use that leftover ham instead of the referenced bacon.

Just because you have leftovers, doesn’t mean you’re destined to eat the same meal day-after-day until your extras are fully consumed. You can stretch your original meals with the art of leftovers to create unique flavors and textures. Plus, keep in mind, some of my suggestions for one meat can be easily applied to others. So, this year, once your perfectly hosted Christmas dinner is over, instead of begging folks to take food home with them, keep it and try these delectable stretch meals.

Related Video: 12 Storage Mistakes That Are Spoiling Your Leftovers—and How to Fix Them

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