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 c...