Home Cooking 10

The bringing lunch to work woes

Curtis | Feb 9, 200612:40 PM

I admit, I find most of my reheated lunch items to be woefully inadequate compared to when I prepared them the night before. Homemade pastas (anything from ravioli to fettucine), risotto (painfully obvious), roasted chicken (duh) and polenta (that's pretty expected to not survive reheating as well) have all withered under the cold of the refridgerator and depressing glare of the microwave.

Does anyone have good suggestions for how to keep these foods lively and tasty after microwaving or some good reliable "microwave friendly" dishes that can be prepared in advance? I can see how reheating pasta and sauce separately would give it a better consistency when served, but that's all the ideas I have so far.

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