Reheating Instructions: Best of 2015 (Part 2)

There’s not much to say instructions-wise this week. After having a great deal to say on the importance of reheating last week, I realize this might come as a disappointment. All of these dishes (save the popcorn, salad, and baklava that are served cold) can be reheated in a microwave or, if you don’t have that option, in a saucepan or skillet on the stovetop.

If you’re reheating on the stovetop, a little bit of broth or water in the bottom for the tagine / doro wat will keep the potatoes from burning. It’s possible the paella dish will dry out and need a splash of white wine / broth / water – but the rice is sort of halfway between paella and risotto and pretty creamy (although there is no cream added – it’s celery broth and a little parmesan stirred in with the pesto at the end). Add some oil if you’re reheating the potatoes or squash in a skillet and cover the squash (it will help the sauce get warm at the same time as the butternut). 

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