As I hand over this genius weeknight recipe, it's hard not to think of my earliest magazine editor days, when I was expected to constantly pitch story ideas -- food and otherwise -- to my boss in the dreaded weekly "beat meetings." I was just starting out and operated under the assumption that anything that was interesting to me was inherently interesting to the world at large, including, things like "how to use chopsticks" (I was in my late-20s and, suffice to say, a little behind the rest of the world) and a