[manjaro-mirrors] Fwd: Take It to 11

Sat Oct 5 22:11:44 CEST 2019

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---------- Forwarded message ---------
From: NYT Cooking <nytdirect at nytimes.com>
Date: Fri, Oct 4, 2019 at 8:42 PM
Subject: Take It to 11
To: <suleimaan.voros at gmail.com>

Set yourself up for some epic weekend eating, whether it’s roast pork with
maduros, rice and beans, or a bowl of farro with mushrooms, a skillet
brownie to finish.
<https://nl.nytimes.com/f/a/dVxmxoATuzo-5mgkZ3LJaQ~~/AAAAAQA~/RgRfeeZwP0R8aHR0cHM6Ly9saXZlaW50ZW50Lm5ld3lvcmt0aW1lc2luZm8uY29tL2NsaWNrP3M9MjA3NDk1JmxheW91dD1tYXJxdWVlJm09NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcD1DS18yMDE5MTAwNCZsaT1DS1cDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>
View in Browser
<https://nl.nytimes.com/f/a/P1tOQXmkZvr7qjLi9JRiFg~~/AAAAAQA~/RgRfeeZwP0TCaHR0cHM6Ly9zdGF0aWMubnl0aW1lcy5jb20vZW1haWwtY29udGVudC9DS18xNzU4OS5odG1sP2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>
Add
nytdirect at nytimes.com to your address book.
[image: The New York Times]
<https://nl.nytimes.com/f/a/5cL43oymD8SnqfqjWaIwYg~~/AAAAAQA~/RgRfeeZwP0S1aHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tLz90ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDAyMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>
[image: Martha Rose Shulman's farro with mushrooms.]
<https://nl.nytimes.com/f/a/--Q6qgvyxgjBljzKvKTbNw~~/AAAAAQA~/RgRfeeZwP0TZaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAxMzAwOC1mYXJyby13aXRoLW11c2hyb29tcz90ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDAyMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>
Con
Poulos for The New York Times. Food Stylist: Simon Andrews. Friday, October
4, 2019 Take It to 11
<https://nl.nytimes.com/f/a/--Q6qgvyxgjBljzKvKTbNw~~/AAAAAQA~/RgRfeeZwP0TZaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAxMzAwOC1mYXJyby13aXRoLW11c2hyb29tcz90ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDAyMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>
[image:
Sam Sifton] Sam Sifton

Good morning. I’ve spent the week making like Danny Meyer, the restaurateur
<https://nl.nytimes.com/f/a/ndmYZcLxGkY3ksZToJLG7Q~~/AAAAAQA~/RgRfeeZwP0SxaHR0cHM6Ly93d3cudXNoZ255Yy5jb20vP3RlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMDIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>,
who many nights makes it his business to visit the dining rooms
<https://nl.nytimes.com/f/a/0rMH6d3i-_Ny6eBA-HbjEA~~/AAAAAQA~/RgRfeeZwP0S9aHR0cHM6Ly93d3cudXNoZ255Yy5jb20vcmVzdGF1cmFudHMvP3RlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMDIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>
he maintains across the city, even as his Shake Shack empire expands across
the nation
<https://nl.nytimes.com/f/a/sb7GgSTMNeOkCJAKH8VGig~~/AAAAAQA~/RgRfeeZwP0TfaHR0cHM6Ly93d3cuZGVudmVycG9zdC5jb20vMjAxOS8wOS8yNy9zaGFrZS1zaGFjay1kZW52ZXItY2hlcnJ5LWNyZWVrLz90ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDAyMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>
.

Of course I don’t own any restaurants. (That would be hilarious.) But this
week The Times has been playing host to “The Nights
<https://nl.nytimes.com/f/a/ZxNI9_ATbqBiEUMnawR82w~~/AAAAAQA~/RgRfeeZwP0TEaHR0cHM6Ly93d3cubnl0Zm9vZGZlc3RpdmFsLmNvbS90aGUtbmlnaHRzLz90ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDAyMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>,”
a series of restaurant dinners connected with this weekend’s New York Times
Food Festival
<https://nl.nytimes.com/f/newsletter/zIM7aYGTL6p5Biw8MyrVkA~~/AAAAAQA~/RgRfeeZwP0TeaHR0cHM6Ly93d3cubnl0aW1lcy5jb20vMjAxOS8wOS8yNi9kaW5pbmcvZm9vZC1mZXN0aXZhbC1uZXcteW9yay5odG1sP3RlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMDIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>,
and I’ve been dropping in during some of the meals, just to say hi. This is
exciting and fascinating duty, to meet strangers with common interests, and
to talk with them about food.

But of course I’ve been missing the kitchen, and the chance to cook big for
those around me. (I’ve also been missing the eating, and the lounging
around all night afterward, tying flies
<https://nl.nytimes.com/f/a/lvtw7GvdKAgK3aTnQhW24A~~/AAAAAQA~/RgRfeeZwP0TIaHR0cHM6Ly93d3cueW91dHViZS5jb20vd2F0Y2g_dj03YWJrY0d6MlFnbyZ0ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDBfY2tfMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>
and watching “Workin’ Moms
<https://nl.nytimes.com/f/a/WzeAItloeGgRRI9OebHHMA~~/AAAAAQA~/RgRfeeZwP0TIaHR0cHM6Ly93d3cueW91dHViZS5jb20vd2F0Y2g_dj1nazF2S0ZjVXh5VSZ0ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDBfY2tfMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>”
on Netflix.) And this weekend, if I weren’t scheduled to be on a stage in
Bryant Park
<https://nl.nytimes.com/f/a/k2CynqqUwGsPYIe5DeOeiQ~~/AAAAAQA~/RgRfeeZwP0TCaHR0cHM6Ly93d3cubnl0Zm9vZGZlc3RpdmFsLmNvbS90aGUtcGFyay8_dGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>
watch-helping the chef Angie Mar
<https://nl.nytimes.com/f/newsletter/9Ux9kZyQgw5O6V5px1yuhQ~~/AAAAAQA~/RgRfeeZwP0T1aHR0cHM6Ly93d3cubnl0aW1lcy5jb20vMjAxOC8wMS8wOS9kaW5pbmcvYW5naWUtbWFyLWNoZWYtYmVhdHJpY2UtaW5uLmh0bWw_bW9kdWxlPWlubGluZSZ0ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDBfY2tfMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>
make venison Wellington, I’d absolutely make a size-large roast pork
shoulder
<https://nl.nytimes.com/f/a/z-68fyDtgrJd_XD8yWZdsQ~~/AAAAAQA~/RgRfeeZwP0TLaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAxNjIzNC1wZXJuaWw_dGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>
and serve it with maduros
<https://nl.nytimes.com/f/a/ZlWViz7jVA3BEsYwaaVuhQ~~/AAAAAQA~/RgRfeeZwP0TiaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAyMDUxNy1tYWR1cm9zLWZyaWVkLXN3ZWV0LXBsYW50YWlucz90ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDAyMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>,
rice and beans
<https://nl.nytimes.com/f/a/i21I9YPdPBnjX23F2AMsCg~~/AAAAAQA~/RgRfeeZwP0TfaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAyMDAyNS1yaWNlLWFuZC1iZWFucy13aXRoLWV4dHJhcz90ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDAyMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>,
hot sauce and plenty of well-buttered toasted supermarket baguette. That’s
a Saturday night meal of great distinction.

(Sometimes I yellow the rice with Sazón
<https://nl.nytimes.com/f/a/A5RvXzsf2rR59BML_6R9qQ~~/AAAAAQA~/RgRfeeZwP0TaaHR0cHM6Ly93d3cuZ295YS5jb20vZW4vcHJvZHVjdHMvc2F6b24td2l0aC1jb3JpYW5kZXItYW5kLWFubmF0dG8_dGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>
— the Goya seasoning of coriander, garlic, cumin, annatto, salt and a ton
of MSG. I take it to 11
<https://nl.nytimes.com/f/a/Krig_m8VMjdJ9sEtY2Q3BA~~/AAAAAQA~/RgRfeeZwP0TIaHR0cHM6Ly93d3cueW91dHViZS5jb20vd2F0Y2g_dj1oVzAwOEZjS3IzUSZ0ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDBfY2tfMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>.
That is a valid option. Don’t @ me, as they say on the internet.)

Maybe you’d like to make chicken francese
<https://nl.nytimes.com/f/a/ZR-YUXOeSCsfOexI7VlUyg~~/AAAAAQA~/RgRfeeZwP0TVaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAxOTU3Ny1jaGlja2VuLWZyYW5jZXNlP3RlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMDIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>
this weekend, serve it with Utica greens
<https://nl.nytimes.com/f/a/Kfsh7hrm0tfF0BxW5zIWrw~~/AAAAAQA~/RgRfeeZwP0TRaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAxODU5NC11dGljYS1ncmVlbnM_dGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>,
feel the whole upstate Empire State upswing and bake an apple pie
<https://nl.nytimes.com/f/a/nggv84-xJ_dFqhA3j5KtdA~~/AAAAAQA~/RgRfeeZwP0TMaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTIzMjAtYXBwbGUtcGllP3RlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMDIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>
for dessert. Perhaps you’d prefer to make a big bowl of farro with mushrooms
<https://nl.nytimes.com/f/a/--Q6qgvyxgjBljzKvKTbNw~~/AAAAAQA~/RgRfeeZwP0TZaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAxMzAwOC1mYXJyby13aXRoLW11c2hyb29tcz90ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDAyMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>
(above), or of takeout-style sesame noodles
<https://nl.nytimes.com/f/a/97MMJZ6gj6vH7bgZxE8Aag~~/AAAAAQA~/RgRfeeZwP0TeaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvOTU1OC10YWtlb3V0LXN0eWxlLXNlc2FtZS1ub29kbGVzP3RlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMDIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>,
and follow it with a skillet brownie with ganache frosting
<https://nl.nytimes.com/f/a/P9Juw1UOnqg7BzYsqR8-fg~~/AAAAAQA~/RgRfeeZwP0T0aHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAxOTU5Ny1za2lsbGV0LWJyb3duaWUtd2l0aC1jaG9jb2xhdGUtZ2FuYWNoZS1mcm9zdGluZz90ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDAyMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>
.

Chimichangas filled with stewed brisket and cheese
<https://nl.nytimes.com/f/a/H1QW4Q5GDGn2GyWhi_jIuQ~~/AAAAAQA~/RgRfeeZwP4QDAWh0dHBzOi8vY29va2luZy5ueXRpbWVzLmNvbS9yZWNpcGVzLzEwMTk2MzgtY2hpdmljaGFuZ2FzLWRlLW1hY2hhY2Etc3Rld2VkLWJyaXNrZXQtYW5kLWNoZWVzZS1jaGltaWNoYW5nYXM_dGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>?
That’s a yes for me, in my weekend dreams, with watermelon for dessert —
dressed in lime juice and adorned with Tajín
<https://nl.nytimes.com/f/newsletter/XcnZ45NZipV_NopcJ3oH3w~~/AAAAAQA~/RgRfeeZwP0TXaHR0cHM6Ly93d3cubnl0aW1lcy5jb20vMjAxOS8wNi8xMC9kaW5pbmcvdGFqaW4tc2Vhc29uaW5nLmh0bWw_dGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>.
Also: challah French toast
<https://nl.nytimes.com/f/a/XEZjUpn_IJVzy3TWV7pIHQ~~/AAAAAQA~/RgRfeeZwP0TzaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAyMDUwOS1jaGFsbGFoLWZyZW5jaC10b2FzdC13aXRoLWNpbm5hbW9uLXN1Z2FyLWdsYXplP3RlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMDIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>.
And pickled mushroom salad
<https://nl.nytimes.com/f/a/rWlkUlDgjX_eWBmnkIsg-g~~/AAAAAQA~/RgRfeeZwP0TbaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAxOTY5MC1waWNrbGVkLW11c2hyb29tLXNhbGFkP3RlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMDIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>
.

You can find many more ideas for what to cook this weekend on NYT Cooking
<https://nl.nytimes.com/f/a/95BusyjHX2PNTU3YrnC_7w~~/AAAAAQA~/RgRfeeZwP0SyaHR0cDovL3d3dy5ueXRjb29raW5nLmNvbT90ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDAyMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>.
If you don’t have a subscription
<https://nl.nytimes.com/f/a/zocAm9rXhFpUD5SCXgwAPw~~/AAAAAQA~/RgRfeeZwP0TfaHR0cHM6Ly93d3cubnl0aW1lcy5jb20vc3Vic2NyaXB0aW9uL2Nvb2tpbmcuaHRtbD9jYW1wYWlnbklkPTZYUUhSJnRlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMF9ja18yMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>,
though, you’ll feel a bit of chafe. Access denied! So please sign up today
<https://nl.nytimes.com/f/a/zocAm9rXhFpUD5SCXgwAPw~~/AAAAAQA~/RgRfeeZwP0TfaHR0cHM6Ly93d3cubnl0aW1lcy5jb20vc3Vic2NyaXB0aW9uL2Nvb2tpbmcuaHRtbD9jYW1wYWlnbklkPTZYUUhSJnRlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMF9ja18yMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>.
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Come visit us on our Facebook
<https://nl.nytimes.com/f/a/E9tRFnhbqZ-qUJ2BZpm5Iw~~/AAAAAQA~/RgRfeeZwP0S8aHR0cHM6Ly93d3cuZmFjZWJvb2suY29tL255dGNvb2tpbmc_dGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>
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<https://nl.nytimes.com/f/a/j92LJM3pQzPwDc6Rb9sCvQ~~/AAAAAQA~/RgRfeeZwP0S8aHR0cDovL3d3dy5pbnN0YWdyYW0uY29tL255dGNvb2tpbmc_dGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>
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And of course we’re on Twitter
<https://nl.nytimes.com/f/a/VOeYKgyG6aRagLIiWGIAaw~~/AAAAAQA~/RgRfeeZwP0S3aHR0cDovL3d3dy50d2l0dGVyLmNvbS9ueXRmb29kP3RlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMDIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>.
(Me too: @samsifton
<https://nl.nytimes.com/f/a/jqZQz9YAb9-6et0We5a6aQ~~/AAAAAQA~/RgRfeeZwP0S5aHR0cDovL3d3dy50d2l0dGVyLmNvbS9zYW1zaWZ0b24_dGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>.)
And absolutely reach out to us if you get crossways with the current
somehow, either with your cooking or our technology. We will get back to
you: cookingcare at nytimes.com
<cookingcare at nytimes.com?te=1&nl=cooking&emc=edit_ck_2019100420191004>. (Me
too: foodeditor at nytimes.com
<foodeditor at nytimes.com?te=1&nl=cooking&emc=edit_ck_2019100420191004>.)

Now, it doesn’t have anything to do with tostones
<https://nl.nytimes.com/f/a/NwAJmsCqDRz2EGNRQL6Cmw~~/AAAAAQA~/RgRfeeZwP0TjaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAyMDUxNi10b3N0b25lcy1mcmllZC1ncmVlbi1wbGFudGFpbnM_dGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>
or this fantastic recipe for Ina Garten’s coquilles St.-Jacques
<https://nl.nytimes.com/f/a/h9eJMOQ8gvfqhjzE4E684A~~/AAAAAQA~/RgRfeeZwP0TwaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAxNzA5OS1pbmEtZ2FydGVucy1tYWtlLWFoZWFkLWNvcXVpbGxlcy1zdC1qYWNxdWVzP3RlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMDIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>,
but Zadie Smith’s defense of fiction
<https://nl.nytimes.com/f/a/pk69nLgboFDITkhdr_HPig~~/AAAAAQA~/RgRfeeZwP0TnaHR0cHM6Ly93d3cubnlib29rcy5jb20vYXJ0aWNsZXMvMjAxOS8xMC8yNC96YWRpZS1zbWl0aC1pbi1kZWZlbnNlLW9mLWZpY3Rpb24vP3RlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMDIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>
in The New York Review of Books is your lunchtime must-read.

If you read alternative papers and were going to shows in the 1990s, you’ll
need to read AV Club’s oral history of Veruca Salt’s “American Thighs.”
<https://nl.nytimes.com/f/a/QE6Ba_w8cgTbUJL7LzOdTg~~/AAAAAQA~/RgRfeeZwP0TzaHR0cHM6Ly9tdXNpYy5hdmNsdWIuY29tL2FsbC1oYWlsLXZlcnVjYS1zYWx0LXRoZS1vcmFsLWhpc3Rvcnktb2YtYW1lcmljYW4tdGhpZy0xODM3OTg4NzQ1P3RlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMDIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>
It’ll be on the Gen X final exam.

Could get into locksport
<https://nl.nytimes.com/f/a/cO2oDoMXx4Pj4nu6f1R4cA~~/AAAAAQA~/RgRfeeZwP0TIaHR0cHM6Ly93d3cueW91dHViZS5jb20vd2F0Y2g_dj1BNV9Qd0hsVkZEcyZ0ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDBfY2tfMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>,
to be honest.

Finally, Amanda Hess on Rachel Maddow
<https://nl.nytimes.com/f/newsletter/VSGwP0zlLVTmawJpbPsyfA~~/AAAAAQA~/RgRfeeZwP0TdaHR0cHM6Ly93d3cubnl0aW1lcy5jb20vMjAxOS8xMC8wMS9tYWdhemluZS9yYWNoZWwtbWFkZG93LXRydW1wLmh0bWw_dGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>
is dream casting for The Times. You should read that right now. Have a
great weekend. See you on Sunday.

[image: Johnny Miller for The New York Times. Food Stylist: Rebecca
Jurkevich.]
<https://nl.nytimes.com/f/a/ZlWViz7jVA3BEsYwaaVuhQ~~/AAAAAQA~/RgRfeeZwP0TiaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAyMDUxNy1tYWR1cm9zLWZyaWVkLXN3ZWV0LXBsYW50YWlucz90ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDAyMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>
Johnny
Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Maduros (Fried Sweet Plantains)
<https://nl.nytimes.com/f/a/fJpB54RSlHqrd9evASDnfA~~/AAAAAQA~/RgRfeeZwP4QSAWh0dHBzOi8vY29va2luZy5ueXRpbWVzLmNvbS9yZWNpcGVzLzEwMjA1MTctbWFkdXJvcy1mcmllZC1zd2VldC1wbGFudGFpbnM_ZW1fcG9zPW1lZGl1bSZyZWY9aGVhZGxpbmUmbmxfYXJ0PTAmdGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwZW1jPWVkaXRfY2tfMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>
Kiera Wright-Ruiz
10 minutes, 4 servings
[image: Facebook]
<https://nl.nytimes.com/f/a/fKXJsjE7AHMCLhu2poml0Q~~/AAAAAQA~/RgRfeeZwP4QTAWh0dHBzOi8vd3d3LmZhY2Vib29rLmNvbS9zaGFyZXIvc2hhcmVyLnBocD91PWh0dHBzOi8vY29va2luZy5ueXRpbWVzLmNvbS9yZWNpcGVzLzEwMjA1MTctbWFkdXJvcy1mcmllZC1zd2VldC1wbGFudGFpbnMmdGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwX2NrXzIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>
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[image: Con Poulos for The New York Times. Food Stylist: Simon Andrews.]
<https://nl.nytimes.com/f/a/--Q6qgvyxgjBljzKvKTbNw~~/AAAAAQA~/RgRfeeZwP0TZaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAxMzAwOC1mYXJyby13aXRoLW11c2hyb29tcz90ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDAyMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>
Con
Poulos for The New York Times. Food Stylist: Simon Andrews.
Farro With Mushrooms
<https://nl.nytimes.com/f/a/J_k5jUyOl9UOVJ_SUzjEyQ~~/AAAAAQA~/RgRfeeZwP4QJAWh0dHBzOi8vY29va2luZy5ueXRpbWVzLmNvbS9yZWNpcGVzLzEwMTMwMDgtZmFycm8td2l0aC1tdXNocm9vbXM_ZW1fcG9zPW1lZGl1bSZyZWY9aGVhZGxpbmUmbmxfYXJ0PTEmdGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwZW1jPWVkaXRfY2tfMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>
Martha Rose Shulman
About 2 hours, 6 servings
[image: Facebook]
<https://nl.nytimes.com/f/a/rFwb-iIWOZAHvTcEF_KyMA~~/AAAAAQA~/RgRfeeZwP4QKAWh0dHBzOi8vd3d3LmZhY2Vib29rLmNvbS9zaGFyZXIvc2hhcmVyLnBocD91PWh0dHBzOi8vY29va2luZy5ueXRpbWVzLmNvbS9yZWNpcGVzLzEwMTMwMDgtZmFycm8td2l0aC1tdXNocm9vbXMmdGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwX2NrXzIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>
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<https://nl.nytimes.com/f/a/ZR-YUXOeSCsfOexI7VlUyg~~/AAAAAQA~/RgRfeeZwP0TVaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAxOTU3Ny1jaGlja2VuLWZyYW5jZXNlP3RlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMDIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>
Chicken Francese
<https://nl.nytimes.com/f/a/eeknPWkN1PMlbPxq7P6K7A~~/AAAAAQA~/RgRfeeZwP4QFAWh0dHBzOi8vY29va2luZy5ueXRpbWVzLmNvbS9yZWNpcGVzLzEwMTk1NzctY2hpY2tlbi1mcmFuY2VzZT9lbV9wb3M9bWVkaXVtJnJlZj1oZWFkbGluZSZubF9hcnQ9MiZ0ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDBlbWM9ZWRpdF9ja18yMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>
Julia Moskin
35 minutes, 4 servings
[image: Facebook]
<https://nl.nytimes.com/f/a/HeiWcIETRuIoUSH6mMJ70w~~/AAAAAQA~/RgRfeeZwP4QGAWh0dHBzOi8vd3d3LmZhY2Vib29rLmNvbS9zaGFyZXIvc2hhcmVyLnBocD91PWh0dHBzOi8vY29va2luZy5ueXRpbWVzLmNvbS9yZWNpcGVzLzEwMTk1NzctY2hpY2tlbi1mcmFuY2VzZSZ0ZT0xJm5sPWNvb2tpbmcmZW1jPWVkaXRfY2tfMjAxOTEwMDQ_Y2FtcGFpZ25faWQ9NTgmaW5zdGFuY2VfaWQ9MTI4MTgmc2VnbWVudF9pZD0xNzU4OSZ1c2VyX2lkPTVmYjQxMjUwZWFmMTI3ZDg2NzA4M2YyZjM1Nzc5ODFiJnJlZ2lfaWQ9NzY0ODA5MDBfY2tfMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>
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[image: Meredith Heuer for The New York Times]
<https://nl.nytimes.com/f/a/Kfsh7hrm0tfF0BxW5zIWrw~~/AAAAAQA~/RgRfeeZwP0TRaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAxODU5NC11dGljYS1ncmVlbnM_dGU9MSZubD1jb29raW5nJmVtYz1lZGl0X2NrXzIwMTkxMDA0P2NhbXBhaWduX2lkPTU4Jmluc3RhbmNlX2lkPTEyODE4JnNlZ21lbnRfaWQ9MTc1ODkmdXNlcl9pZD01ZmI0MTI1MGVhZjEyN2Q4NjcwODNmMmYzNTc3OTgxYiZyZWdpX2lkPTc2NDgwOTAwMjAxOTEwMDRXA255dEIKACNwYZddSGxZ7lIZc3VsZWltYWFuLnZvcm9zQGdtYWlsLmNvbVgEAAAAAA~~>
Meredith
Heuer for The New York Times
Utica Greens
<https://nl.nytimes.com/f/a/4zLqFXqU8BTzZ3sqCwoaMA~~/AAAAAQA~/RgRfeeZwP4QBAWh0dHBzOi8vY29va2luZy5ueXRpbWVzLmNvbS9yZWNpcGVzLzEwMTg1OTQtdXRpY2EtZ3JlZW5zP2VtX3Bvcz1tZWRpdW0mcmVmPWhlYWRsaW5lJm5sX2FydD0zJnRlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMGVtYz1lZGl0X2NrXzIwMTkxMDA0VwNueXRCCgAjcGGXXUhsWe5SGXN1bGVpbWFhbi52b3Jvc0BnbWFpbC5jb21YBAAAAAA~>
Jim Shahin
35 minutes, 4 servings
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<https://nl.nytimes.com/f/a/rYgPanMnzvmUAYCovOUADQ~~/AAAAAQA~/RgRfeeZwP4QCAWh0dHBzOi8vd3d3LmZhY2Vib29rLmNvbS9zaGFyZXIvc2hhcmVyLnBocD91PWh0dHBzOi8vY29va2luZy5ueXRpbWVzLmNvbS9yZWNpcGVzLzEwMTg1OTQtdXRpY2EtZ3JlZW5zJnRlPTEmbmw9Y29va2luZyZlbWM9ZWRpdF9ja18yMDE5MTAwND9jYW1wYWlnbl9pZD01OCZpbnN0YW5jZV9pZD0xMjgxOCZzZWdtZW50X2lkPTE3NTg5JnVzZXJfaWQ9NWZiNDEyNTBlYWYxMjdkODY3MDgzZjJmMzU3Nzk4MWImcmVnaV9pZD03NjQ4MDkwMF9ja18yMDE5MTAwNFcDbnl0QgoAI3Bhl11IbFnuUhlzdWxlaW1hYW4udm9yb3NAZ21haWwuY29tWAQAAAAA>
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Con
Poulos for The New York Times. Food Stylist: Simon Andrews.
Apple Pie
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Sam Sifton
1 hour 30 minutes, 8 servings
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