A personal Thanksgiving reflection from me—along with the chef-approved prep tips and mise en place habits that help me make the holiday easier, calmer, and a little more joyful.

I refused to stop my open swimming or turn on my heat until today. This morning, wrapped in a robe and slippers, I counted how many more months I would have to endure the cold. Sometimes it’s warm in March, so really just four months, I thought to myself. Not very Zen. Then it hit me …

Today, my taste buds are calling for Vermont Cheese soup. I make this with a dark beer, and I use bread flour in the roux. It is thick, flavorful and keeps you warm.

I like this pasta dish because it tastes great both hot and cold, and the protein from the chicken addresses my need for protein, while the veggies add to the flavor. It is a one-pot, easy recipe to prepare ahead of time.