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| Issue #6 of our special series about cooking in the coronavirus era. View this email in your browser | Manage newsletter preferences
THE WAY WE'RE COOKING NOW Those circular cans of pure protein look so reassuring stacked in our pantry. But if we have to eat another basic tuna sandwich, we might cry. So we're adding tuna (our favorite brand also happens to be the most sustainable) to pastas, beans, and even—stay with us now—cheese. READ MORE
Trending Recipes White Bean and Tuna Salad with Radicchio 12-Minute Saucy Chicken Breasts with Limes Did someone forward this to you? Get COOK THIS NOW in your inbox.
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