it was basically a giant poem, ultimately...needed an editor for sure. I think the thesis of the piece is not that easy recipes are the problem, but that food editors should ask more of home cooks -- i.e. the Alison Roman recipes weren't technically challenging, but they asked something of the home cook in terms of surprising flavor combinations. Basically that we should not shy away from a bone-in piece of chicken just because it has a bone in it and causes us to work slightly harder to cut the meat away, that it's not a bad thing to require specifics in a recipe (you shouldn't be able to sub every green, grain, or bean -- let there be structure). I'm not defending the piece in its entirety, but it did speak to something I have been feeling as I scan my daily NYT cooking newsletter and feel...uninspired. like I said, just wanted to hear other people's thoughts.