10 Big Pots of Food You Can Make To Eat For A Week

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Well, folks, this is it. I’m packing up my suitcase to head to Australia for 12 days–a journey I plan to document on the blog as I go (we’ll see how I do!)–and Craig is asking me to make a big pot of something to leave him in the fridge so he can have food to eat when I’m not here. I feel very wife-from-Babe. Coincidentally, friends at a Halloween party recently asked me to write a post on this very subject: things you can make on Sunday night that allow you to eat well on Monday and Tuesday. So here, now, is a list of dishes that meet that very criteria; most will taste better the longer they refrigerate. Also: you can store these dishes in the cooking vessels you cooked them in and put them right back on the stove to heat them up. You can also double the recipes and eat for even longer. (As for what I’m making Craig tonight, it’s Gina DePalma’s lentil soup from my cookbook, as documented by Deb here.)

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