I always enjoy making a list of meals I want to cook for the season. I'm curious what's on your list for the summer. On my list:

Soup au Pistou
Gazpacho
Chilled cucumber soup
Corn soup
Pasta/orzo salads
Tomato sandwiches
Roasted vegetable paninis
Tomato tart
Zucchini tart
Roasted vegetable tart
Spanakopita
Ratatouille/vegetable tian
Thomas Keller's roast chicken with summer squash and tomatoes
Grilled fish with salsa verde
Ceviche
Fish tacos
Brisket tacos
Carne asada with chimichurri
Salmon burgers
Beet black bean burgers
Eggplant gratin
Ina Garten's lamb-stuffed eggplants
Lamb meatballs
Ina's flag cake and mocha icebox cake
Strawberry shortcake
Strawberry pavlova
Lemon tart
Olive oil cake
Canal House's apricot almond upside down cake

Hoping to get an ice cream maker!

I made Ina Garten's company pot roast last month and had maybe 3-4 cups of pureed vegetable sauce leftover that I froze. I was going to make another pot roast and I am wondering if I can cook the chuck roast in the leftover sauce along with some more carrots and onions.

I also have another chuck roast in my fridge that I was going to use to make a Guinness beef stew for my sister who is having a baby in a few days. I am wondering if it's better to make the stew and freeze it or just freeze the meat and make the stew when the baby comes.

Out of curiosity, are there other popular dishes made out of chuck roast? I bought more than I needed to make stew for a St. Patrick's Day party.

Thanks, CH!

We are having some friends over for a final holiday meal to celebrate Epiphany. I am getting a Galette des Rois and trying to decide what I should make for dinner. I originally thought beef bourguignon, but now I am thinking Mimi Thorrison's parmesan soup or Ina Garten's lentil sausage soup. Any suggestions? I thought a soup would be nice instead of something meat heavy.

If I did the parmesan soup, would gougeres be acceptable for a starter or too much cheese? The soup has bacon in it and I wonder if it would be enough on its own. Mimi suggests it as a starter for beef bourguignon, but that seems like too much soup/stew in one meal.

Also wondering if there is a classic dish made on the Epiphany. I like the idea of something rich with the idea of the Three Kings.

I am making last minute plans for an anniversary staycation next weekend and I am trying to decide where to make a dinner reservation:

BCN
MF Sushi
Da Marco
Theodore Rex
The Pass

We love Brennan's and Tiny Boxwood's (hard to beat the ambiance), but maybe would like to try somewhere new. I prefer classic to New American, but the hype of Theodore Rex makes me want to consider it and the tasting menu at The Pass seems like a classic for this town. It looks like it might be tough to get a reservation at BCN, but it looks like the most beautiful, romantic restaurant! I would like somewhere with a romantic, not stuffy ambiance. I had a great experience at the chef's table at Steak 48, but my husband is not crazy about steakhouses.

Any suggestions? It's our 5 year anniversary so I would like to make it special!

I couldn't resist picking up a box of Tate's double chocolate peppermint cookies from Whole Foods yesterday. Like their chocolate chip cookies, they are delicious and addictive! I love Ina Garten's icebox mocha cake made with their chocolate chip cookies and I was thinking I could remake the cake for Christmas with a peppermint filling. Here is the original recipe: https://www.foodnetwork.com/recipes/i...

I am wondering the best way to make the filling... take out the kahlua, cocoa powder, espresso and just add peppermint extract? Any other suggestions?