Let Your Soup Sit

When I cook for a group, I always leave plenty of time for my dish to sit in the refrigerator so that the flavors merge. Usually I make it in the evening the day before, then put it in the fridge. Whether it’s a pasta dish, tamales or baked tofu, I would never think of offering it without letting the flavors merge. The exceptions are green salad and fruit salad, although I do like to let fruit salad sit for a little while, it tastes better when the fruit juices ooze all over one another.  Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here:


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