Michelin-starred chefs share 8 easy big-batch recipes that last the whole week

Anneta KonstantinidesOct 3, 2020, 22:22 IST

Insider asked Michelin-starred chefs to share their favorite big-batch recipes that will feed you all week long.Kinga Paruzel/EyeEm/Getty Images

Insider asked Michelin-starred chefs to share their favorite big-batch recipes along with tips to easily re-create them.
Srijith Gopinathan often turns to one of his favorite curry recipes, which can feed a family of three for up to five days.
Paul Liebrandt makes a versatile tomato stew that he also uses on pasta, or as a spread for fresh bread.
Pastry chef Dan Kleinhandler always has homemade dough so he can whip up chocolate-chip cookies when the craving hits.

Leftovers can be great, especially when you know you've got a busy week ahead. But not every dish holds up well in the fridge.

So to give you some inspiration when you're spreading yourself a little thin, Insider asked Michelin-starred chefs to share their favorite big-batch recipes that will feed you all week.

From a tomato stew you can repurpose in a variety of ways to a vegetable lasagna that will taste great for days, here are eight essential time-saving recipes.

You'll always have a snack or side dish on hand with these savory soy sauce eggs.

Chef Junghyun Park's soy sauce eggs can last for a week in the fridge. ALLEKO/Getty Images

Chef Srijith Gopinathan loves whipping up big batches of curries, which he said "freeze really well."

Chef Srijith Gopinathan will often make a big curry that can feed a family of three for up to five days. ADX Collections/Getty Images

Gopinathan also makes large batches of veggie spreads, which he sticks in the freezer to save for later.

If you want to freeze your homemade veggie spreads, don't add the cheese until just before serving. NoirChocolate/Getty Images

A homemade tomato stew can be repurposed in a variety of ways throughout the week.

Chef Paul Liebrandt loves putting his tomato stew on pasta or fresh bread. Kinga Paruzel/EyeEm/Getty Images

Get your veggie fix with a colorful ratatouille that you can share with family and friends.

Chef Suzette Gresham's ratatouille (pictured) includes peppers, tomatoes, and capers. Suzette Gresham

Roasting a whole chicken will give you protein for a variety of different dishes all week.

Chef Alex Hong even uses the bones when he roasts a chicken for the week. Lauri Patterson/Getty Images

Chef Alex Hong says lasagna "gets better every single day it hangs out in your fridge."

Chef Alex Hong said the Béchamel sauce is key for a great lasagna. Nicolesy/Getty Images

Desserts can be made in big batches, too, especially chocolate-chip cookies.

Pastry chef Dan Kleinhandler recommends using cold dough before baking for a chewier texture. ThitareeSarmkasat/Getty Images

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