Three Things

Meat as condiment, a small way to add big flavor, a biography I tore through

Greetings eaters and readers! What’s for dinner tonight? We made Kenji’s Vegetable Fried Rice yesterday and I am counting the moments until lunchtime when I can inhale the leftovers. (Is there anything better than next-day fried rice?) Also for your dinner consideration: Abby’s Miso Beans with Blasted Tomatoes, Caro Chambers’s Ratatouille Lasagna, and, in the been-too-long category, Gabrielle Hamilton’s Cider-Braised Chicken, which is just the ultimate cozy winter Sunday dinner. Before we get to your Official Three Things: For those of you who, like me, feel somewhat helpless watching the heartache unfold in in California, I have found that two LA-based food writers, Gaby Dalkin and Catherine McCord have been excellent resources for sharing targeted ways to help, like “clearing the list” of someone who has lost everything and needs help buying the basics, and donating to organizations that are sending food to firefighters. Give them a follow, and please feel free to share other ways …