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What to Cook This Week
Credit.Yossy Arefi for The New York Times (Photography and Styling)
Feb. 21, 2021
Good morning. Melissa Clark wrote about the joys of maximalist brownies for The Times recently, and at least one of the three recipes that accompany the article ought to come out of your oven this afternoon: either pecan pie brownies, coconut macaroon brownies or salted pretzel brownies (above). Melissa has love for the understated, simple brownie, of course. But she’s pandemic-tired. She longs for indulgence. When it comes to brownies right now, she writes, “Make mine as gooey, chewy and opulently embellished as they can be.”
Barry Corbin got a funny look in his eye. “All the world’s a stage,” he intoned, leaning forward and peering at me, “and all the men and women merely players.” His deep, familiar drawl followed the cadence of Shakespeare’s words. “They have their exits and their entrances, / And each man…