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Second time's the charm
Leftovers — like whatever's in that green jar near the back of the third shelf — can be a dreaded fridge-horror specter past their prime as soon as they hit the Tupperware. But oh, those beautiful exceptions! Beef bourguignon, lamb stew, posole, chili — there are lots of soups, stews and slow-cooked braises that really do taste better after they've had a cooling stay in the fridge followed by reheating and second-day service.
Story and photos by Monica Kass Rogers, Special to Tribune Newspapers
April 17, 2013