I have a love-hate relationship with batch cooking and meal prepping. I love the idea of cooking once and eating multiple times. But I’m terrified of getting sick from eating old food and getting tired of the same meals.
That’s why I’ve evolved my approach to batch cooking. Now, I focus on dish sub-components and cooking scalable recipes that can be spruced up. Check out this list of my favorite recipes that are easy to double or triple for future meals or to satisfy a hungry crowd.
Pâte brisée is perfect for sweet and savory pies and quiches. Learn the secret tricks to make this pie dough without special equipment and how to avoid common mistakes like chewy crusts that are as hard as a rock.