Suzanne Lehrer
Serious Eats
New York, NY, United States
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Past articles by Suzanne:
Make-Ahead Salami Sub With White Bean Spread and Kale-Slaw Recipe
The key to a make-ahead sub is choosing toppings that won't wilt or dry out, and to choose a bread that won't quickly turn stale or soggy. This sandwich iteration of the classic beans 'n' greens pairing fits all the criteria, and takes less than 20 minutes to throw together. → Read More
Make-Ahead Spring Vegetable Soup with Pesto Recipe
If your office is anything like mine, which is to say, offensively freezing given the calendar date, then you likely share my affinity for soup in warm weather. Leeks, fennel, peas and spring onions make this something of a spring vegetable kitchen sink soup, so you can feel like spring while shivering at your desk. → Read More
Make-Ahead Spaghetti With Arugula Jalapeño Pesto and Zucchini Recipe
There are few sights more welcoming after a day in the sun than a tangle of cold noodles slicked with pesto, waiting to be eaten straight from the container. I recreated the pesto wheel here with arugula, Parmesan, walnuts and, stick with me, jalapeño. → Read More
Make-Ahead Curried Coconut Quinoa with Shrimp and Basil Recipe
Somewhere between saucy and soupy, this dish is just shy of a full-blown curry. Quinoa, mushrooms and shrimp are cooked in coconut milk and curry powder so they're infused with flavor--and then finished with fresh basil. Adding coconut milk makes the quinoa extra brothy, so it won't dry out when you reheat it the next day. → Read More
Make-Ahead Mustardy Quinoa With Sausage, Potato, and Tarragon Recipe
This week's lunchbox was borne out of a desire to make and eat my favorite potato salad for lunch, followed by the begrudging conclusion that just potato salad does not a responsible lunch make. So I added some things—handfuls of arugula and a base of black quinoa—to turn a side dish craving into a full-fledged meal. → Read More
Make-Ahead Zucchini and Quinoa Dill Bisque Recipe
Creamy, easy make-ahead zucchini and quinoa soup flavored with dill. → Read More
Make-Ahead Chimichurri Shrimp and Corn Salad Recipe
Few things improve overnight quite like chimichurri sauce, and corn and shrimp are the perfect backdrops for the bright, tangy sauce in the summer. Make a large batch and slather it on steaks and fish all grilling season long. → Read More
Make-Ahead Turmeric Mushroom Stir-Fry with Herbs and Vermicelli Recipe
Inspired by cha ca la vong, a flavorful Vietnamese stir-fry, these mushrooms take on warm notes from turmeric, acidity from vinegar and lime, and sweet freshness from scallions and heaps of dill. → Read More
Make-Ahead Detox Turkey Soup
After hors d'oeuvres, appetizers, first, seconds, thirds, probably a midnight snack, and leftover pie for breakfast, chances are you may be craving some clean eating after Thanksgiving. This soup creates a lot of flavor in a short period of time, using ingredients most likely already purchased for the holiday. → Read More
Grilled Bloody Mary Salsa Recipe
Char-grilled tomatoes are mixed with lemon, black pepper, Worcestershire sauce, and an excellent source of spice: fresh chile de arbol for a dash of Mexican authenticity. → Read More
Peach Salsa With Pickled Red Onions and Serrano Chiles Recipe
Quick-pickled red onions and sweet fresh peaches balance the heat of serrano chilies in this bold, tangy, vibrant mix. → Read More
Ancho-Chipotle Salsa With Chocolate and Fried Almonds Recipe
Cocoa, sweet ancho, smoky chipotle, and toasty fried almonds combine for a thick puréed salsa with an earthy-sweet flavor profile. → Read More
Charred Tomatillo and Yellow Pepper Salsa Recipe
Dried, toasted pasilla chilies are blended with tomatillos and yellow peppers, blistered under a broiler to create a smoky edge for the natural sweetness of the vegetables. → Read More
Make-Ahead Pea Soup With Shallot, Lemon, and Parmesan Recipe
Not to be confused with the thick-as-fog, sits-in-your-stomach-like-a-brick winter-time version, this pea soup is subtle and light, fragrant with lemon and mint. The soup is only simmered long enough to cook through the peas and let the flavors come together; a handful of Parmesan at the end adds salt and a touch of creaminess. → Read More
Lunch Box: Make-Ahead Chimichurri Shrimp and Corn Salad
I slather chimichurri on anything edible all year round, but corn is the perfect slatheree in the summer. Swathed in the bright, herbal sauce, sweet corn, fennel, roasted peppers, and shrimp are gently elevated, without being overwhelmed. \n → Read More