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Let’s Talk Chocolate - The New York Times

But I hope as well that you’ll develop the confidence, through reading all these instructions and cooking some of them, to cook without a recipe, using only the muse and what’s in the refrigerator to guide your way. So, for instance: Spicy sausage pasta with lemony provolone sauce and wilted greens. Seriously! I roasted some hot Italian sausages and sliced them into coins. I boiled some pasta — gemelli this time, but it hardly matters. I made a kind of pan sauce with the sausage fat: diced provolone, a little pasta water. I combined the sausage with the pasta and the “sauce,” gave everything a stir, squeezed a lemon over the pot and served it on a bed of raw greens, with some Parmesan on the side for grating. It was bonkers with the lemon. So fresh and so clean.

There are thousands more recipes — actual recipes — waiting for you on NYT Cooking. Please take out a subscription to access them, if you haven’t already. I think you’ll find it worth the scratch.

You can visit us on Instagram and Facebook, if you want. We’re very social. And we’re on YouTube — where we recently invited our celebrity friend Jamie Oliver to make veggie burgers with us. And here we are on Twitter!

Please write for help if anything goes sideways with your cooking or our technology: cookingcare@nytimes.com. We will get back to you. Or you can write to me directly: foodeditor@nytimes.com. I read every message and try to get back to as many people as I can.

Now, it’s nothing to do with bubble and squeak, but I enjoyed listening to Hilton Als talk about Louis C.K.’s return to the stage on The New Yorker Radio Hour, and about how it might have gone differently, had Louis attempted art and not commerce.

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