20 Minute Olive Noodles – The New York Times

I have to tell you the truth: I don’t want to write you about chicken this week. (No offense to the chicken below, that’s great.) I wanted to write to you about the dessert, because earlier this week we published “”24 amazing cake recipes to change your kitchen game, ”And because in mid-February, I find it more enjoyable to think about cake than to cook at night. But my boss, Sam Sifton, beat me in his newsletter today. So I’m just saying that you should consider This special cake, called the World’s Best Chocolate Cake for a reason. There is also a lemon tart, Earl Gray sugar cookies, peanut butter miso cookies – The list goes on and on. They will all be printed in the New York Times on Sunday.

But we need dinner, and I’ve actually been cooking a lot lately. Let me know what you’re up to or what you’d like to see in upcoming newsletters: (And I promise to do a dessert edition soon.)

Last week, I bought a large quantity of Castamonds olives to make martinis, and I’ll be using leftovers in this rich, flavorful pasta from Yasmin Fahr. (I imagine this often happens in reverse: pasta first, then the martini.) Olives are puffed in olive oil, then mixed with pasta and feta for a very quick dinner. 20 Minute Olive Noodles – The New York Times

Fry Electronics Team

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