Chef's Blog

Cook This Now to Eat Later

As the days get shorter and the to-do list grow longer, the winter brings a flurry of activities, homework, and year-end meetings. When your calendar is overwhelming, it is nice to be prepared with time-saving dinners made by a less-frazzled version of you. Here are some of our favorite make-ahead […]

Soups and Stews

Red Pepper Soup with Sumac

Makes 1 1/2 quarts If you can’t find lemon verbena leaves, you can substitute 1 stalk lemongrass cut into 2-inch sticks. It is best to crush the lemongrass sticks with a mallet and tie them into a bundle with kitchen twine so that it is easy to pull them out […]