When the Copenhagen-based chef David Zilber, 39, left town for a week last fall, his girlfriend and two-year-old son ate like royalty. They wolfed down chicken meatballs and devoured bowls of curry that Zilber, a former chef at Denmark’s Noma restaurant, had stockpiled ahead of time in the fridge. But you don’t have to be a professional chef to meal prep like one. We asked Zilber and two other Copenhagen-based cooks to each share a recipe that can be made ahead of time and served for a few weekday lunches. Their recipes have two things in common. First, they all have the consistency of stew. “Anything that’s stewed together will get better over time,” says Zilber. They also lend themselves to endless modification.
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