Discuss

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Chicago was HOT this summer. The heat and the humidity really got to us. Fortunately, the heat also got to our gardens. It’s been a bountiful year—the tomatoes, squash, green beans and peppers have been amazing. The herb garden overflows its boundaries in all directions.

That’s the beauty of fall: Full gardens, abundant farmers’ markets and days cool enough to heat up the kitchen with cooking. So we face the rapidly shortening days by manning the stove. We stock the pantry with homemade pickles and jams and freeze the herbs encased in butter for the frigid days ahead.

We recreate the warmth of Mexico by cooking the foods we love most— stuffed chiles, queso fundido, guacamole, soothing soups and hearty chili-based stews.  Then we invite friends and family to share the bounty. We like to think we’re storing up some heat—at the very least, we’re making memories.