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!