edi­tor’s let­ter

taste.com.au - - CONTENTS - EDI­TOR-IN-CHIEF

as au­tumn leaves take full colour and full flight, things re­ally start heat­ing up in the kitchen – it’s open sea­son for hearty slow-cooked din­ners. Last year I dis­cov­ered the joy of dou­ble batch­ing – two casseroles or slow-cook­ers go­ing at once… one for now and an­other for later. My Ital­ian mother-in-law Rita opened up this door to me. She al­ways batch cooks lasagne – at least two at a time: one for the fam­ily on the week­end, when the grand­kids visit; and then we all flip coins for the sec­ond one. Ev­ery­one knows it’s even bet­ter the sec­ond time round, af­ter a day or two in the fridge. And how nice is it to come home with noth­ing more to do than pop a de­li­cious home-cooked meal in the oven? This is­sue’s full of amaz­ing make-ahead dishes that can be made from two days up to three months ahead, in­clud­ing our melt­ingly ten­der Slow-cooked Beef & Gnoc­chi Bake cover recipe, page 16 – have it ready-cooked in your freezer for a busy week­night, or take a leaf from Rita and make two!

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