Silky Chicken Stew With Beans and Greens
- New York Times peddles five-star chicken stew as revolutionary concept
- News flash: Fall weather means eating hot noodles instead of cold ones
- Magazine-style cooking tips for people with too much time and not enough leftovers
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Brief Summary
The New York Times has graced us with yet another newsletter installment of 'here is how to cook dinner,' featuring such groundbreaking culinary innovations as putting salmon and broccoli on a single sheet pan. The advice ranges from 'whispering to your potato' to realizing that when it gets cold outside, you might want to eat soup.
Why This Matters
This is a promotional newsletter masquerading as lifestyle news. It offers zero actual utility beyond suggesting you put ingredients in a pot and heat them up. Unless you have somehow forgotten how to assemble a burrito or boil noodles, this provides no meaningful value to your life or your wallet.
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