Sunday Supper & More - Spring

Join Sheryl Julian, food editor of The Boston Globe, and her staff as they prepare their popular column from the Food section, “Sunday Supper & More.” After making a family dish for one night, with a few clever additions, they turn the leftovers into a second appealing dish. You cook once and get enough to serve for two meals. In “Sunday Supper & More,” the second dish is nothing like the first and it doesn’t taste like leftovers either. Turn braised pork roast into pork barbecue buns, or cod with spring vegetables into pasta primavera. You’ll find photographs of each dish, a shopping list, and cooking tips. You can insert notes into the recipes as you cook your way through these 26 spring dishes and make your own tweaks. Sheryl Julian is a professionally trained cook and co-author of “The Way We Cook.”