from the editor
I’M A BELIEVER IN MAKING NEW YEAR’S RESOLUTIONS that you can actually keep, and this year, I’m vowing to cook smarter on the weekends to keep my freezer stocked for busy weeks and to try my hand at new dishes and cooking endeavors outside of my normal routine. I’m guilty of going on autopilot with my seasonal weeknight favorites and not pushing myself out of my comfort zone. To get me started on the path to a well-stocked freezer, I’ll be turning to our Freezer Stash story on page 83. The Moroccan Chicken Stew and Greek Stuffed Shells are flavorful and comforting and will save more than a few Monday nights at my house. And you can bet I will be taking on the Dry-Brined Tri-Tip Steak with Herb and Garlic Butter…