I usually cook a nice meal from scratch every night, even when it’s only my husband and me for dinner.
Our weekly menu might include fish, chicken, pasta, and a couple of time-intensive dishes like eggplant moussaka, jap chae or chili.
Leftovers, and there are a lot, go into the freezer — where they’re often forgotten, tucked behind ice-cube trays, half-eaten cartons of ice cream, and bags of soup dumplings and frozen peas.
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