In food news this week, we talk over the New York Times’ article, “How the Cookbooks of 2020 Tell the Stories of Our Pandemic Kitchens”
In what’s for dinner, it’s colcannon
In How’d you Make that, we’ve got Marionberry Yogurt cake.
We also discuss eliminating disposable everything in the kitchen.
In what we’re loving, it’s hummus topped with warm chickpeas, olive oil, and zaatar.
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