Personally I'm a fan of leftovers, but a lot of people I know won't touch 'em. Try reworking them: Leftover chicken, beef or pork can be turned into a great Asian-style salad by tossing with some cooked spaghetti, raw chopped veggies and a little peanut dressing. Sandwiches, obviously, are also easy lunches. All you have to do is put a little effort into them--good quality bread, meat and cheese, and some crunchy veggies. I enjoy cucumber slices, lettuce and carrot ribbons (made with a vegetable peeler), and some spicy mustard. I also like to make little parfaits of yogourt, mixed berries and granola to stave off mid-afternoon fatigue.

Ryan Jennings’ latest book is called Entertaining with Booze (Whitecap Books, 2008). For recipes, cocktails and tips, visit cookingwithbooze.com. Click here to send him your questions.