GENEVIEVE: I mean, there are two categories of leftovers that you end up with. One is ingredients, raw ingredients, right? You end up having, like, bits of ingredients. And we try really hard to develop all of our recipes to use up whole packages of things, because we know how annoying it is to have random odds and ends. But every once in a while, right, you just still have that. And then you have, like, full-on dishes that are left over. And there’s nothing I hate more than wasting food. So when I’m dealing with leftovers, I’m often looking at both those categories of things, right? So I’m looking at, like, okay, what are the odds and ends of ingredients I have, and what are the full dishes I have cooked, that are completely composed? And what I tend to think is, okay, unless I’m super happy to just eat that same dish as is, what else can I do with it? And I look to all those odds and ends of ingredients and put those things together. I had … earlier this week, I had half an onion left over from testing, and then I had some sour cream left over from making a cake, right? And I was, like, okay, what am I doing with these things? I want to use them up before the sour cream starts to get the little green fuzzies on top.
