How to safely store and repurpose holiday leftovers

HOW 6 CHEFS TRANSFORM LEFTOVERS​​ When life gives you lemons, you know what to do. But what about too much rice, pasta or chicken? Here are some smart solutions. ​RICE BECOMES RICE CRACKERS

​_I pulse the rice with toasted sesame seeds, rice flour and salt in a food processor until it forms a ball. I roll this dough, then bake it on silicone mats. When cooled, I break up the

flats and serve with dip._ —Leanne Valenti, chef-owner at Bento Picnic in Austin, Texas​​​ COOKED BEANS OR GRAINS BECOME VEGGIE BURGERS ​_I’ll pulse either with roasted vegetables. I bind

that mixture with bread crumbs and beaten egg, form it into patties and pan-fry until golden. _—Katie Reicher, executive chef at Greens Restaurant in San Francisco​ SPAGHETTI BECOMES ‘BIRD

IN THE NEST’ ​_I crisp cold, sauced pasta in a hot nonstick pan coated with olive oil, then flip it like a pancake. I make a hole in the center, crack an egg into the middle and season. A

few drops of water around the “nest” poaches the egg. Great for brunch!_ —Lisa Dahl, chef-owner at Pisa Lisa in Sedona, Arizona​​ GRILLED SALMON BECOMES SALMON TARTINE ​_I refrigerate it

overnight, then flake, adding chopped capers, shallots, fresh dill, olive oil, lemon zest and lemon juice. I spread the mixture on a toasted slice of hearty bread, then top with tomato,

crème fraîche and more dill_. —Kaytlin Dangaran, executive chef at Bistro at the Sarasota Art Museum of Ringling College in Sarasota, Florida​​ SMOKED CHICKEN BECOMES CHICKEN PERLOO ​_I pull

the meat off the bones, then refrigerate. The next day, in a Dutch oven, I sauté celery, bell pepper, onion and garlic in olive oil. To this I add stewed tomatoes, salt and seasonings and

reduce. I add chicken stock and bring to a boil, then I add uncooked rice and the chicken. I finish the casserole in the oven_. —Pitmaster Rodney Scott, founder of Rodney Scott’s Whole Hog

BBQ in Charleston, South Carolina​​ FRENCH BREAD BECOMES PAIN PERDU BREAD PUDDING ​_I layer day-old bread slices in a baking pan, soaking this with a custard mix of eggs, whole milk, heavy

cream, sugar, vanilla, cinnamon and salt. Baked until golden brown, it’s wonderful served with berries._ —Steve McHugh, executive chef at two restaurants, Cured and Landrace, in San Antonio

​​__ _Interviews by Kelsey Ogletree_​