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By MOLLY PARR

Some of the best things to come out of my kitchen lately have actually been second takes: leftovers taking on a new life in a totally different dish. To wit, the roasted winter roots salad with quinoa and arugula was good, but my 9-year-old would argue that it was the quinoa patties with broccoli and cheddar served the next night that were even better. And our Valentine’s Day Shabbat dinner of lemon risotto, roasted salmon, whipped ricotta topped with roasted beets and blood oranges was fancy-restaurant good. But Saturday night’s winter fish chowder, made with the leftover salmon, was the most memorable dish of the weekend.