Erika, I’m not positive what David Tanis had in mind, but in a Front Burner column last year, Kelly Myers wrote about preserving in oil and vinegar: “Both the oil and the vinegar do preserving duty in a marinated mixture like this — the oil by keeping air away from the food, and the vinegar by creating an acidic environment hostile to spoilage.”

Elizabeth, thanks for mentioning fava greens! In fact, we are going to be highlighting them in another piece soon; stay tuned.

Actually, there is no Abuelita chocolate in the recipe. But the pie’s flavor is reminiscent of the Abuelita disks.

We’ve selected a winner. Thanks, everyone!

Hi, anonymous. We asked Maggie Green about this question, and she replied: “The volume yield of one 28-ounce can of tomatoes when drained is 2 1/2 cups. The volume yield of 2 large tomatoes when seeded and diced should be about 2
1/2 cups as well. Hope this helps.”

Suzi C., thanks for that generous comment. We appreciate your sentiments!

We’ve picked our winner! Thanks, everyone, for your comments. This is a topic that drives rich discussion; we appreciate your thoughts.

Sorry, Sunny, the recipe doesn’t indicate how many pounds of sweet potatoes to use. When we tested it, though, we used sweet potatoes that weighed about 3/4-1 lb. each — or about 2 1/2 pounds total — and had good results. Good luck!

Marilyn, my apologies. Both of those ingredients showed in the editor that we use, but mysteriously were not showing up on the page. We’ve fixed it now, and all ingredients should be visible. I’m really sorry about that — and that, with the holiday weekend, we’ve been slow to respond.

Marilyn, thanks for alerting us to the missing text. We’ve fixed the recipe now. Enjoy!

Robertson, partners, and Michele: We too appreciated this very personal and affirming piece about a truly trying time. Anonymous: Thanks — we’ve added another photo, showing the brisket sliced against the grain. Happily, with this cooking method the meat is tender either way.

Love this, Sarah. Thanks for writing it!

And by the way, the original published headnote to the recipe calls it “a great vegetarian starter” — an error which we will leave alone.

That said, we have had good success with using vegetarian broth, and we hope anyone wanting vegetarian tacos will try it!

Johanna, thanks for noting that. While we’re not going to tamper with Rick Bayless’s recipe, we’ve changed the headline on the homepage to reflect the vegetarian option given by our recipe editor. Sorry for the confusion!

Dear anonymous. We’re awfully sorry about your gooey bread. We stand by the recipe but have amended it to specify 2 loosely packed cups of zucchini. Also, we’re going to test again and arrive at a weight for the zukes; that might help resolve the dry/liquid problem.

Thanks for pointing out the broken link, Grant. It’s good to go now. Enjoy your grains!

See also: Jennifer McClagen’s butter recipe from her book Fat.

Sorry Stephanie. That should be rice vinegar or white vinegar. We’ve amended the recipe.

Marion Nestle deconstructs this list over on The Atlantic. Worth reading until the end when she writes, “If ever there was a situation where more research was needed, this is it.”

Too bad! Many kitchen disasters can be salvaged, but usually cake is not one of them. I had my own cake disaster last week, Jim Dixon’s olive oil cake, which browned too soon in the hot oven we’d just baked pizza in (while the inside remained a puddle). At least the honey-roasted rhubarb was separate — and could be enjoyed on its own.