Get Cortney's harissa recipe and cookbook recommendations on our free newsletter at TheDinnerPlan.Substack.com. Today's episode features chef Cortney Burns, formerly of San Francisco's Bar Tartine. Cortney talks about how preserving fruits and vegetables and making your own condiments can serve as stored-up effort to make weeknight dinners deeply flavorful—and quick. Cortney shares her dinner planning routine—and how she challenges herself to put off a trip to the grocery store for as long as possible.
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This episode was brought to you with support from Mama Lil's Peppers. Use code DINNERPLAN15 for 15% off at mamalils.com.
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