Jerky, gummies and nostalgia: Here’s what chefs pack for road trips

Ellen Kassoff Gray, who co-owns Equinox Restaurant in the District with her husband, Todd Gray, says a road trip is a good excuse to clean out the fridge. “We generally make all kinds of dips — bean dip, hummus, salsas and then put them in to-go containers and pack crudités and a big bag of Fritos scoops to eat them with,” she says. She says the approach helps cut down on food waste and encourages culinary creativity. Plus, she adds, “you don’t end up coming home to a bad-smelling fridge.”