When it comes to leftovers, I’m willing to eat the previous night’s dinner the next day for lunch. But that’s as far as I’ll go. Repeating dinner twice in a row? No way. However, sometimes I cook way too much or leave a restaurant with half my plate boxed. I’m starting to discover that the real trick behind using leftovers is turning them into something completely new. I recently left a fancy work dinner at Mr. Chow with a big container of drunken fish — sole cooked in rice wine. Honestly, the next day, it did not look appealing in the slightest, but I was determined not to trash an expensive entree. So I boiled some pasta, sauteed some portobello mushrooms, a kale/spinach/chard blend with the fish diced into bite-sized pieces and topped everything with lemon, basil and Romano cheese. Not bad for round 2!