Thoughts on the week — and Friday night dinner

A New York routine, a good cookbook, bitter leaves, butter-basted steak

Friends! How are you? 

I’m feeling much better than I was last week, although the state of the world remains heavy on my mind. It’s obviously a complicated time to wax rhapsodic about food and joy when so many people are suffering, and yet maybe (just maybe) it’s also a good time to do so. I know that I personally seek relief in uplifting media when the news feels oppressive, so if you’re like me, I hope I can offer a moment of peace. If not, please feel free to close this email/tab; I understand completely. And now I will clumsily transition to food writing, with Ruth Reichl’s words in my mind: “...in times of trouble — especially in times of trouble — it is important to celebrate life. We need to remind ourselves — and others — that it is good to be alive. If only as a promise that better times are coming.”