Lunch, solved — cruciferiously
It's a customizable, umami-happy cabbage situation (vegan or not). Plus the cutest menu ever, and a few French classics.
Happy Friday, cabbage-loving cook!
Sunday morning I woke up and was surprised to see that my email was blowing up — a gazillion notices of new subscribers to this newsletter. What was going on? Turns out the New York Times’ daily email The Morning — to which I subscribe — had led with a big, wonderful story about cabbage by
. The newsletter linked to a story I wrote two years ago about the Brussels sprout’s rise to culinary stardom. Lots of people read it, then subscribed to this newsletter. Thank you — and welcome all! I’m so excited and honored to have you here. Because so many of you are new, the full version of this letter is free, as a bonus to thank you for signing up. (Normally only paid subscribers get the full version of the weekly email; all subscribers, free and paid, receive the monthly newsletter.)Anyhoo, the cabbage missive delighted me partly because of my obsession with Savoy cabbage. And just the day before my inbox exploded, I’d almost written, for the weekly paid ver…