<html><head><meta http-equiv="content-type" content="text/html; charset=utf-8"></head><body dir="auto"><div><span></span></div><div><meta http-equiv="content-type" content="text/html; charset=utf-8"><div>Or without. </div><div><br></div><div>Depends on whom you wish to please. </div><div><br></div><div>Nikhil<br></div><div><br>Begin forwarded message:<br></div><blockquote type="cite"><div><b>Date:</b> March 29, 2017 <b>Cooking: Cooking With Your Senses</b><br><br><br></div></blockquote><div><span></span></div><blockquote type="cite">
<meta http-equiv="Content-Type" content="text/html; charset=utf-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<meta name="robots" content="noindex">
<title> Cooking - The New York Times </title>
<!-- ADX SETUP="email.nytimes.com/cooking/cooking-email/html@Position1,Position3,Position5" -->
<div>
</div>
<div align="center">
<table class="layout-320" id="content-wrapper" width="600" align="center" style="margin:0 auto;" cellpadding="0" cellspacing="0" border="0">
<tbody>
<tr>
<td class="layout-320" align="center">
<!--Header Begins-->
<div>
<!--Header Begins-->
<table class="layout-320" width="600" align="center" cellspacing="0" cellpadding="0" border="0" style="background-color: #f2f3ef; color: #999; font-family: arial,helvetica,sans serif; font-size: 11px;">
<tbody>
<tr>
<td align="right" style="padding:8px 0 12px;" width="218" class="layout-320-link left-align"><br></td><td align="left" style="padding:8px 0 12px 18px;" width="382" class="layout-320-link right-align"><br></td></tr></tbody></table><br>
<!--End Header--></div>
<!--Header Ends-->
<!-- aColumn Begins-->
<table class="outer-layout" width="600" cellspacing="0" cellpadding="0" style=" padding: 0 20px;">
<tbody>
<tr><td valign="top" style="color: #000001;font-family: georgia, times new roman, sans-serif; border-top: 1px solid #000001;">
<div class="layout-320" style="width: 600px; padding: 0;" align="left"></div>
<div class="layout-320" style="width: 600px; padding: 0;" align="left">
<table class="layout-320" width="600" cellpadding="0" cellspacing="0" style="padding-bottom:30px; background-color: #fff;">
<tbody>
<tr>
<td align="center" style="padding: 0; color: #333; font-family: georgia, times new roman, sans-serif;">
<table class="layout-320" width="600" cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td>
<a style="text-decoration:none;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGDUEpoXM+cUY8KX2J7QyGakYN7HyfQympMuFwpfMeNVwrYZd4pM/2Pgd0j1QsC/OVNSMtdyZ2lzYqPcN2WfYtD/3rH+PGJHQ5EcZlJdIZ5jQ==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">
<img class="large-image" width="600" border="0" alt="Three-cup chicken." src="https://static01.nyt.com/images/2016/06/06/dining/06COOKING-THREECUPCHICKEN1-copy/06COOKING-THREECUPCHICKEN1-slide-v2.jpg">
</a> </td></tr></tbody></table><h6 class="dayline" style="font-family: arial,helvetica,sans-serif; font-weight: bold; font-size: 14px; color: #E33D26; padding-top:30px; margin: 0; text-transform: uppercase; ">Wednesday, March 29, 2017 </h6>
<a class="large-headline" style="text-decoration:none; font-size:42px; font-family: arial,helvetica,sans-serif; color: #222; font-weight: bold; margin: 0; padding-left:14px;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGDUEpoXM+cUY8KX2J7QyGakYN7HyfQympMuFwpfMeNVwrYZd4pM/2Pgd0j1QsC/OVNSMtdyZ2lzYqPcN2WfYtD/3rH+PGJHQ5EcZlJdIZ5jQ==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">Cooking With Your Senses </a>
<h6 class="large-byline" style="font-family: arial,helvetica,sans-serif; font-weight: bold; font-size: 14px; color: #222; margin:0; text-transform: uppercase; padding:10px 0 12px;">
<img width="32" height="32" border="0" alt="" src="https://static01.nyt.com/images/misc/cooking/sam.png" style="vertical-align: middle; padding-right:10px;">Sam Sifton </h6>
</td>
</tr>
<tr>
<td class="large-summary" style="color:#333; font-weight:normal; font-size: 18px; line-height: 30px; font-family: georgia, Times New Roman, sans-serif; margin: 0; padding: 0 25px;"><p>Good morning. Cooking is about so much more than recipes. Two considerations of that fact appear in <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=4z5Q7LhI+KVBjmEgFdYACHCpQxp3Fo5Z&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">The Times</a> this week. The first comes from Gabrielle Hamilton, a columnist for <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6pghfX2HXfSzxRpdoyDWYNWWoKVJosZyHnGTXApB+ODrePz51ELYIXagasLMfY+/feuZ2fVvXMFxkJzhTEwqtoPcWz7/0dJJe3sVXFYdCbGfQ==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">our magazine</a>, a chef and the owner of Prune, in the East Village, who delivered <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6pghfX2HXfSzxRpdoyDWYNWrwVEPgPWM5beq9yui086y5KDJ84izQVAdQgRFOUsGJmEu8mmIlUzTAdajIr0yZu+yG31j3AJwpDj8+dRC2CF2oGrCzH2Pv33rmdn1b1zBcZCc4UxMKraD3Fs+/9HSSXt7FVxWHQmxn0=&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">an amazing treatise</a> on what's basically a no-recipe recipe for <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGqsvykN7ey0gu28y0f+OTU6USBypxKKEZVcW3Nkri5c79+iklC3t6IOtFpIsBH25JKPSdQgIxhK4Ar5cSBw2y/Kn9t6Q/uD5oNQDo5GfBqkSh+6YpVRsJci/aoTBt7iPQagnDt7A3hEQ==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">radishes with sweet butter and kosher salt</a>. "With just three ingredients," she cautions, "there is nowhere to hide." So make sure they're great ingredients. Then lay them out and swipe, dip and sprinkle, as you like. (Or get radical, and <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGDUEpoXM+cUeTV1aMdqAT/9s7q+vwv4R6W0QMGys+sqfSxZ8TdALv6yFmnOBMONjIWWG0RQ0d+sh7K2DnXDnzhQmzVpexgRCa6JmpRgpmKxW1bwyYDz5zyu+cspX0+/0w=&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">make a sandwich</a>.)</p> <p>The second is on the cover of <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=4z5Q7LhI+KVBjmEgFdYACG6LS8HPxdH80+PI2hCHV4zS3cwKJiPmZh581uyBBULz2BLvNzIOQcHKQNSYI2klOnnxf/PwWdMR&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">the Food section</a> we printed last night, then put into bags and this morning threw onto the porches and sidewalks of subscribers all across the United States. It is <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6pghfX2HXfSzxRpdoyDWYNWrwVEPgPWM5aDk2P4PoveiQWU5YcZ/sG4Vsem6B9q7prLI1v+w2iBW6jfXh4dtzdBrbQl3wgnLjXX7VAJPJz3V4j2EGAPGN6RHsrYOdcOfOFCbNWl7GBEJromalGCmYrFbVvDJgPPnPK75yylfT7/TA==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">a consideration by Julia Moskin</a> of what the New York chef Justin Smillie calls "sensory cooking" - not just taste, not just smell, but sight, hearing and touch as well. Read it, and you may well want to cook Mr. Smillie's <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGqsvykN7ey0lqe94+R7gi9EIccfdhY4z8mT8C1JNLQCrZTY99wNUMzVfsqJIdsE/9+8TYnOMJagv8nzlw0UyA+kfY5OR6pgdBvNTYUne13B+5/CS62SQtC2ndaJ3EoNVawCYiia/jTRw==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">recipe for thrice-cooked roast chicken</a> when you're done.</p> <p>Because, of course, recipes are at the heart of what we do here. And here are two new ones now. Take a look at David Tanis's <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGqsvykN7ey0vRsvWr8SBWU09ApU9BnoRU/3O6DJib7P7dCFpANq+KC6Sh5DooVyX9oBCoHSVuE3R7K2DnXDnzhQmzVpexgRCa6JmpRgpmKxW1bwyYDz5zyu+cspX0+/0w=&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">recipe for monkfish roasted with herbs and olives</a>. Consider Melissa Clark's <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGqsvykN7ey0pxM+mYRq0fgXN5HepsiCcrpxBiIbdAPVy0GyHNJiL96Vo6+tAQdnFqNDOrm/SC/sNLdzAomI+ZmHnzW7IEFQvPYEu83Mg5BwcpA1JgjaSU6efF/8/BZ0xE=&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">recipe for ande ki kari</a>, an Indian curry of hard-boiled eggs swathed in a spicy tomato gravy. Either would make for a fine dinner sometime this week.</p> <p>Or join me in the time machine. I love this old Pierre Franey recipe from 1985, for <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKErRYqniweqRbOCMgUzzjrUjkva3iPm1xvX15UUQU8TXi7pqdLyhGe6HsrYOdcOfOFCbNWl7GBEJromalGCmYrFbVvDJgPPnPK75yylfT7/TA==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">fettuccine with asparagus</a>: spring on a plate. Also, from a year before that, Pierre's <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKHJUe88e30mCGg79HNpL5C8s/18FGBfrmwK/BtHEbSW3X5cgrnKFi2yHeAP4lds5A3aafEq3K2igkZXKmiQ5jYGM8vnS1OsSrpjvILCQE7ATQ==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">recipe for Manhattan clam chowder</a>, developed with Craig Claiborne: comfort in a bowl.</p> <p>Have you cooked my <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGDUEpoXM+cUY8KX2J7QyGakYN7HyfQympMuFwpfMeNVwrYZd4pM/2Pgd0j1QsC/OVNSMtdyZ2lzYqPcN2WfYtD/3rH+PGJHQ5EcZlJdIZ5jQ==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">recipe for three-cup chicken</a> (above) yet? Or Julia Moskin's <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKHgc19pqPt/R/ArqQxi+Mf50WENIsIaDcwuk14hXgLB3wkFDvCPsWxmgCvlxIHDbL8qf23pD+4Pmg1AOjkZ8GqRKH7pilVGwlyL9qhMG3uI9BqCcO3sDeER&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">recipe for bacon-scallion cream sauce</a>, which is as awesome on <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKFiYVenJh4TVixPY6qNys5f3K3y/R4OoSn+bJp6f4M3NYoEAakHrXqS0t3MCiYj5mYefNbsgQVC89gS7zcyDkHBykDUmCNpJTp58X/z8FnTEQ==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">a crab cake</a> as it is on <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGqsvykN7ey0hCDwq89+QmkHdHY8VBvgqqeVq3aYxRJh3KqBOyUwR8PgCvlxIHDbL8qf23pD+4Pmg1AOjkZ8GqRKH7pilVGwlyL9qhMG3uI9BqCcO3sDeER&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">a pork chop</a>. Probably it would be great on a shoe. You could make Martha Rose Shulman's <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKHgc19pqPt/R3b9qWeFHgI/0QWgoo92n98K0MEK2FHEywwR4NLGsE7Amdhy6t86bYDj8+dRC2CF2oGrCzH2Pv33rmdn1b1zBcZCc4UxMKraD3Fs+/9HSSXt7FVxWHQmxn0=&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">recipe for roasted root vegetables with polenta</a>. Definitely you should make <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKFS2Dh9e1ZkgDgM6YaDJK+nBtyGgtaENe3suqcjIMgi9NR81DKy1NMnOwg5bJR+20hg2gQ1mKbCFOp5GVLCwQHK1ZpbQfJa6984PMr8Ztws2w==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">peanut butter cookies</a>.</p> <p>Many thousands of other recipes are on <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=4z5Q7LhI+KUv6vqdu/zT/Eo5U0TuYeiv8xx/DnN/LXI=&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">Cooking</a>, individually and in collections like the ones we've put together for the coming holidays of <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCC/1CrqYIsVfO0RtTA8VijuNdkGSQGbeP0t3MCiYj5mYefNbsgQVC89gS7zcyDkHBykDUmCNpJTp58X/z8FnTEQ==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">Passover</a> and <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCC/1CrqYIsVfhJwtUAKFuQNLDRjKI7Yj1Owg5bJR+20hg2gQ1mKbCFOp5GVLCwQHK1ZpbQfJa6984PMr8Ztws2w==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">Easter</a>. You know what to do with them: Save the recipes you like to your <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKH5uFrg6egqwoAr5cSBw2y/Kn9t6Q/uD5oNQDo5GfBqkSh+6YpVRsJci/aoTBt7iPQagnDt7A3hEQ==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">recipe box</a>; rate them when you're done cooking; and leave notes on them if you've got good ones to add to the conversation that's always burbling along in this community, and we're all so glad about that.</p> <p>If you run into trouble along the way, with the technology or the recipes, write us: <a style="color:#E33D26 !important;" href="mailto:cookingcare@nytimes.com">cookingcare@nytimes.com</a>. We'll endeavor to help.</p> <p>Now, do you know <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6pehkIEQ5/wRimc86EkNWWyZQRHubs7sXYK2GXeKTP9j4HdI9ULAvzlTUjLXcmdpc2Kj3Ddln2LQ/96x/jxiR0ORHGZSXSGeY0=&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">Brett Anderson</a>, the restaurant critic for The Times-Picayune of New Orleans? This week he wrote, for us, <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6pghfX2HXfSzxRpdoyDWYNWrwVEPgPWM5b+ZSuwwocMJPoQDRa5NIiFcAX2UgGFPDgutk4GgfmqGx1XsAQLuWQ/tTwbIE0aTHOVwvDcz5jOMdLdzAomI+ZmHnzW7IEFQvPYEu83Mg5BwcpA1JgjaSU6efF/8/BZ0xE=&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">a profile of the restaurateur Ella Brennan</a>, whose family runs Commander's Palace in the garden district of New Orleans. It is terrific.</p> <p>Also in The Times, though not about food, Jamie Lauren Keiles had <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6pghfX2HXfSzxRpdoyDWYNWrwVEPgPWM5YAmuN91ntFIrOJf8PEoisJjAilD8wpCN5QR1uVbkJdeKFDBK0OlI2VPAKgS6t2tRCfTdYiqCZccrufWNnXFicoisLIwqD2gGDj8+dRC2CF2oGrCzH2Pv33rmdn1b1zBcZCc4UxMKraD3Fs+/9HSSXt7FVxWHQmxn0=&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">a nice dispatch about the maniac boat people of America's Great Loop Cruisers' Association</a>, an organization that would be cool to join.</p> <p>Finally, hey, so long as we're out of the kitchen and thinking about boats? Check out this <a style="color:#E33D26 !important;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6prARW9e5teBYIVXAnwPHtUIT96y3tISNptOLUN7C/+unU2YHS4tvd30t3MCiYj5mYefNbsgQVC89gS7zcyDkHBykDUmCNpJTp58X/z8FnTEQ==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">vintage video of canoe tricks</a> shot on Stoney Lake in Ontario, Canada. And I'll be back on Friday with something delicious to cook.</p></td>
</tr>
</tbody>
</table> </div>
</td></tr>
</tbody>
</table>
<table class="layout-320" width="600" align="center" cellspacing="0" cellpadding="0" border="0" style="background-color: #fff;">
<tbody>
<tr><td class="recipe-cards-wrapper" style="padding:0 25px;">
<table class="recipe-cards-details" width="550" align="center" cellspacing="0" cellpadding="0" border="0">
<tbody>
<tr>
<td style="padding:15px 0; border-top: 1px dotted #666;" class="recipe-cards-dayline-spacing">
<h1 class="recipe-cards-dayline" style="color: #E33D26; font-family: arial,helvetica,sans-serif; font-size: 15px; font-weight: bold; margin:0; padding:0 0 4px; text-transform: uppercase; width:220px;"></h1>
<table class="mediumspan-image" cellspacing="0" cellpadding="0" align="right" style="color: #000; font-family: georgia, times new roman, sans-serif; font-size: 14px; margin: 4px 0 0;">
<tbody>
<tr><td>
<a style="color:#000001; text-decoration:none;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGqsvykN7ey0gu28y0f+OTU6USBypxKKEZVcW3Nkri5c79+iklC3t6IOtFpIsBH25JKPSdQgIxhK4Ar5cSBw2y/Kn9t6Q/uD5rJVKO6uleYAEZXKmiQ5jYGM8vnS1OsSrpjvILCQE7ATQ==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">
<img width="315" border="0" alt="Radishes with sweet butter and kosher salt." src="https://static01.nyt.com/images/2017/03/26/magazine/26eat/26mag-26eat-t_CA0-largeHorizontal375.jpg" class="recipe-cards-image">
</a>
<h6 class="recipe-cards-image" style="width:315px; color:#999; font: 10px arial,helvetica,sans serif; line-height: 12px; margin: 4px 0 0;" align="right">Sarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.</h6>
</td></tr>
</tbody>
</table>
<div class="recipe-cards-headline" align="left" style="color: #222; font-family: georgia, times new roman, sans-serif; font-size: 24px; font-weight: normal; line-height: 28px; margin: 0 0 5px; width:220px;"><a class="recipe-cards-headline-spacing" style="color:#000001; text-decoration:none;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGqsvykN7ey0gu28y0f+OTU6USBypxKKEZVcW3Nkri5c79+iklC3t6IOtFpIsBH25JKPSdQgIxhK4Ar5cSBw2y/Kn9t6Q/uD5rJVKO6uleYAEZXKmiQ5jYGM8vnS1OsSrpjvILCQE7ATQ==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">Radishes With Sweet Butter and Kosher Salt</a></div>
<h6 class="recipe-cards-byline" align="left" style="color:#222; font: 12px arial,helvetica,sans serif; margin:0; text-transform: uppercase; width:220px;">GABRIELLE HAMILTON</h6>
<div class="recipe-cards-servings" align="left" style="color: #999; font-family: arial,helvetica,sans serif; font-size: 14px; font-weight: bold; line-height: 20px; margin: 5px 0 20px; width:220px; ">5 minutes, Serves 4</div>
<div class="recipe-social-media" align="left" style="padding:0; width:220px;">
<span>
<a style="text-decoration: none;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6pZ5kgOZt1irAHe1NgWm6x+tWwYWH6KUUgV8nJDTSYSXMNAQUV8ISR2/Tryuhgoj3owT2u1F7uTZ7DKls4GKbgAQOQGV3kMleY+suAPVwuEvJj4JX+FjvaPhI8LfQYPeg4edF7PATVF7acXana/10SHn+US0TcYXSgsNYSVwCUwk9LdzAomI+ZmIVFQhVUR8bdb71d1tEshnO5/CS62SQtC2ndaJ3EoNVawCYiia/jTRw==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022"><img width="18" height="38" src="http://graphics8.nytimes.com/images/misc/cooking/facebook.png" style="vertical-align: middle;" alt="Facebook"></a>
</span>
<span>
<a style="text-decoration: none;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6pehkIEQ5/wRo+j92Re2BbMiLqyinfiy2wsczuOdfKEgPjXmopaKL2wZ/knLPS/IR7Ki3E2UcFuaHMNSKgDZqyvQutm6qOdZRnX4xaz5nfvg08NItlSATELhNlXOc1WLXMvSV885CKdOUJ8bDjgwVOGnLjSN230LVbFpoyXm2JG/N2BB163bl6KpgMIdYHc1Gd7vFcLIaxbC8rsjZgCzJma6sc0g5GAAMmzkCcd1/zegtt/uL7KgdlhIqOoP+AfdJv/J85cNFMgPth4SDx3JWEo2XIT0UR7gXOKj3Ddln2LQ/96x/jxiR0ORHGZSXSGeY0=&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022"><img width="38" height="38" src="http://graphics8.nytimes.com/images/misc/cooking/twitter.png" style="vertical-align: middle;" alt="Twitter"></a>
</span>
<span>
<a style="text-decoration: none;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6prFdvY78s14ivynqIxT9+ktIz0IGfZ871dLyJM6R446/JBPe6ZtDN/INbIIxWFOvcz27VuqJxD1MiiZ5ZEq3SdSQiNani+Q/eUb80ZHF3j3JVLAD9xFYy0Xbx8vIA/2JmxOHoichPqpetvDE9rgD8gAxMXzil665zoR5PDyc0XCKn6T2OsQXiQsdyAYAwW5JeeiReOHrV2rg7JwHJb881dVS+i67T3TV31jVsv+EDRNoWpuCZQ/Mpoxq8DSrbZKseVmc7sIVxZUuxAF3ftIrmAEx6e8Q3gKkik4238lgl4ctkmk4gzVzzLiUKBaGz6JvUyAfIT/D3Acdh/fkcmjhI8&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022 With Sweet Butter and Kosher Salt&nl=cooking&em_pos=medium&emc=edit_ck_20170329"><img width="38" height="38" src="http://graphics8.nytimes.com/images/misc/cooking/pinterest.png" style="vertical-align: middle;" alt="Pinterest"></a>
</span>
</div>
</td>
</tr>
</tbody>
</table>
</td></tr>
</tbody>
</table>
<!-- aColumn Ends-->
<!-- aColumn Extra Begins-->
<div>
<!--begin centered ad -->
<table class="ad-padding" width="600" cellspacing="0" cellpadding="0" align="center" style="padding:0 25px; background-color: #fff;">
<tbody>
<tr>
<td valign="top" align="center" style="border-top:1px dotted #666; color: #333; font-family: georgia, times new roman, sans-serif; ">
<table cellspacing="0" cellpadding="0" border="0" align="center" style=" width: 550px; padding: 21px 0 20px;" class="ad-width">
<tbody>
<tr>
<td align="center" style="color: #909090; text-transform: uppercase; font-size: 10px; font-family: arial,helvetica,sans-serif; padding-bottom: 5px;"> ADVERTISEMENT</td>
</tr>
<tr>
<td align="center">
<table border="0" cellpadding="0" cellspacing="0"><tbody><tr><td colspan="2"><a style="display: block; width: 300px; height:250px;" href="https://liveintent.newyorktimesinfo.com/click?s=201815&layout=newsletter&sz=300x250&m=340cfb2782f9a3ee6b871df350cf3206&p=CK_20170329&li=CK" rel="nofollow"><img src="https://liveintent.newyorktimesinfo.com/imp?s=201815&layout=newsletter&sz=300x250&m=340cfb2782f9a3ee6b871df350cf3206&p=CK_20170329&li=CK" border="0" width="300" height="250"></a></td></tr><tr style="display:block; height:1px; line-height:1px;"><td><img src="https://liveintent.newyorktimesinfo.com/imp?s=201817&layout=newsletter&sz=1x1&m=340cfb2782f9a3ee6b871df350cf3206&p=CK_20170329&li=CK" height="1" width="10"></td><td><img src="https://liveintent.newyorktimesinfo.com/imp?s=201816&layout=newsletter&sz=1x1&m=340cfb2782f9a3ee6b871df350cf3206&p=CK_20170329&li=CK" height="1" width="10"></td></tr><tr><td align="left"><a href="https://liveintent.newyorktimesinfo.com/click?s=2297&layout=newsletter&sz=116x15&m=340cfb2782f9a3ee6b871df350cf3206&p=CK_20170329&li=CK" rel="nofollow"><img src="https://liveintent.newyorktimesinfo.com/imp?s=2297&layout=newsletter&sz=116x15&m=340cfb2782f9a3ee6b871df350cf3206&p=CK_20170329&li=CK" border="0"></a></td><td align="right"><a href="https://liveintent.newyorktimesinfo.com/click?s=96149&layout=newsletter&sz=69x15&m=340cfb2782f9a3ee6b871df350cf3206&p=CK_20170329&li=CK" rel="nofollow"><img src="https://liveintent.newyorktimesinfo.com/imp?s=96149&layout=newsletter&sz=69x15&m=340cfb2782f9a3ee6b871df350cf3206&p=CK_20170329&li=CK" border="0"></a></td></tr></tbody></table>
</td>
</tr>
</tbody>
</table>
</td>
</tr>
</tbody>
</table>
<!--end centered ad --></div>
<!-- aColumn Extra Ends-->
<!-- a2Column Begins-->
<table class="layout-320" width="600" align="center" cellspacing="0" cellpadding="0" border="0" style="background-color: #fff;">
<tbody>
<tr><td class="recipe-cards-wrapper" style="padding:0 25px;">
<table class="recipe-cards-details" width="550" align="center" cellspacing="0" cellpadding="0" border="0">
<tbody>
<tr>
<td style="padding:15px 0; border-top: 1px dotted #666;" class="recipe-cards-dayline-spacing">
<br><table class="mediumspan-image" cellspacing="0" cellpadding="0" align="right" style="color: #000; font-family: georgia, times new roman, sans-serif; font-size: 14px; margin: 4px 0 0;">
<tbody>
<tr><td><a style="color:#000001; text-decoration:none;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGDUEpoXM+cUeTV1aMdqAT/9s7q+vwv4R6W0QMGys+sqfSxZ8TdALv6yFmnOBMONjIWWG0RQ0d+sh7K2DnXDnzhh4R9dkX0SiavTmaD0J/4G8pA1JgjaSU6efF/8/BZ0xE=&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022"> </a>
<h6 class="recipe-cards-image" style="width:315px; color:#999; font: 10px arial,helvetica,sans serif; line-height: 12px; margin: 4px 0 0;" align="right">Rikki Snyder for The New York Times</h6>
</td></tr>
</tbody>
</table>
<div class="recipe-cards-headline" align="left" style="color: #222; font-family: georgia, times new roman, sans-serif; font-size: 24px; font-weight: normal; line-height: 28px; margin: 0 0 5px; width:220px;"><a class="recipe-cards-headline-spacing" style="color:#000001; text-decoration:none;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGDUEpoXM+cUeTV1aMdqAT/9s7q+vwv4R6W0QMGys+sqfSxZ8TdALv6yFmnOBMONjIWWG0RQ0d+sh7K2DnXDnzhh4R9dkX0SiavTmaD0J/4G8pA1JgjaSU6efF/8/BZ0xE=&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">Radish Sandwiches With Butter And Salt</a></div>
<h6 class="recipe-cards-byline" align="left" style="color:#222; font: 12px arial,helvetica,sans serif; margin:0; text-transform: uppercase; width:220px;">SAM SIFTON</h6>
<div class="recipe-cards-servings" align="left" style="color: #999; font-family: arial,helvetica,sans serif; font-size: 14px; font-weight: bold; line-height: 20px; margin: 5px 0 20px; width:220px; ">10 minutes, 4 servings</div>
</td>
</tr>
</tbody>
</table>
</td></tr>
</tbody>
</table>
<table class="layout-320" width="600" align="center" cellspacing="0" cellpadding="0" border="0" style="background-color: #fff;">
<tbody>
<tr><td class="recipe-cards-wrapper" style="padding:0 25px;">
<table class="recipe-cards-details" width="550" align="center" cellspacing="0" cellpadding="0" border="0">
<tbody>
<tr>
<td style="padding:15px 0; border-top: 1px dotted #666;" class="recipe-cards-dayline-spacing">
<h1 class="recipe-cards-dayline" style="color: #E33D26; font-family: arial,helvetica,sans-serif; font-size: 15px; font-weight: bold; margin:0; padding:0 0 4px; text-transform: uppercase; width:220px;"></h1>
<table class="mediumspan-image" cellspacing="0" cellpadding="0" align="right" style="color: #000; font-family: georgia, times new roman, sans-serif; font-size: 14px; margin: 4px 0 0;">
<tbody>
<tr><td>
<a style="color:#000001; text-decoration:none;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGqsvykN7ey0lqe94+R7gi9EIccfdhY4z8mT8C1JNLQCrZTY99wNUMzVfsqJIdsE/9+8TYnOMJagv8nzlw0UyA+2HhIPHclYSjZchPRRHuBc4qPcN2WfYtD/3rH+PGJHQ5EcZlJdIZ5jQ==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">
<img width="315" border="0" alt="" src="https://static01.nyt.com/images/2017/03/29/dining/29SENSES7/29SENSES7-largeHorizontal375.jpg" class="recipe-cards-image">
</a>
<h6 class="recipe-cards-image" style="width:315px; color:#999; font: 10px arial,helvetica,sans serif; line-height: 12px; margin: 4px 0 0;" align="right">Andrew Scrivani for The New York Times</h6>
</td></tr>
</tbody>
</table>
<div class="recipe-cards-headline" align="left" style="color: #222; font-family: georgia, times new roman, sans-serif; font-size: 24px; font-weight: normal; line-height: 28px; margin: 0 0 5px; width:220px;"><a class="recipe-cards-headline-spacing" style="color:#000001; text-decoration:none;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6p5/I9xvbJgV6Yl/srF+ohCVl2XmAwobKGqsvykN7ey0lqe94+R7gi9EIccfdhY4z8mT8C1JNLQCrZTY99wNUMzVfsqJIdsE/9+8TYnOMJagv8nzlw0UyA+2HhIPHclYSjZchPRRHuBc4qPcN2WfYtD/3rH+PGJHQ5EcZlJdIZ5jQ==&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022">Thrice-Roasted Chicken With Rosemary Rub</a></div>
<h6 class="recipe-cards-byline" align="left" style="color:#222; font: 12px arial,helvetica,sans serif; margin:0; text-transform: uppercase; width:220px;">JULIA MOSKIN</h6>
<div class="recipe-cards-servings" align="left" style="color: #999; font-family: arial,helvetica,sans serif; font-size: 14px; font-weight: bold; line-height: 20px; margin: 5px 0 20px; width:220px; ">40 minutes, plus 2 days' seasoning, 6 to 8 servings</div>
<div class="recipe-social-media" align="left" style="padding:0; width:220px;">
<span>
<a style="text-decoration: none;" href="http://p.nytimes.com/email/re?location=pMJKdIFVI6pZ5kgOZt1irAHe1NgWm6x+tWwYWH6KUUgV8nJDTSYSXMNAQUV8ISR2/Tryuhgoj3owT2u1F7uTZ7DKls4GKbgAQOQGV3kMleZLHXoYYMQTBm2EiFytg+sAbSOKLYzmMIPHiQY1CD27jwCLmZ6WaFGmFA6vMkaQUScLEovFfxqDdjsIOWyUfttIYQ6uCWXzyG5F+O959SbsH21bwyYDz5zyu+cspX0+/0w=&campaign_id=17573&instance_id=95214&segment_id=106167&user_id=340cfb2782f9a3ee6b871df350cf3206®i_id=21490022"></a></span></div></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></div></blockquote></div></body></html>