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<title>New Recipes for Your Rotation</title>
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<div class="preview" style="color:#fff;display:none;font-size:1px;line-height:1px;max-height:0;max-width:0;opacity:0;overflow:hidden;mso-hide:all">Add vegan tantanmen and roasted rhubarb cobbler to your weekend cooking plans.</div>
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<td align="left" style="padding:8px 0 12px 18px;text-align:center">Add <a href="mailto:[email protected]" style="text-decoration:none;color:#e33d26">[email protected]</a> to your address book. </td>
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<td style="max-width:600px;width:100%"> <a style="text-decoration:none" href="https://nl.nytimes.com/f/cooking/qAMnAD7k5Bw_wzeL05cjag~~/AAAAAQA~/RgRiZrgpP0TwaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tLzY4ODYxNjkyLW55dC1jb29raW5nLzMxMDQyNjkyLW91ci0xMC1tb3N0LXBvcHVsYXItcmVjaXBlcy1yaWdodC1ub3c_Y2FtcGFpZ25faWQ9NTgmZW1jPWVkaXRfY2tfMjAyMTA0MjQmaW5zdGFuY2VfaWQ9Mjk2ODEmbmw9Y29va2luZyZyZWdpX2lkPTg4MzQyNDg4JnNlZ21lbnRfaWQ9NTYzMTYmdGU9MSZ1c2VyX2lkPWFmNzBmOTEwMTVmMTY4MmE3NzM3M2UwNmRhZjQyNTY4VwNueXRCCmCBKTOEYKDsPyVSFm1hdHN1emFraWFrb0BnbWFpbC5jb21YBAAAAAA~"> <img style="max-width:600px;width:100%" border="0" alt="" src="https://static01.nyt.com/images/2021/04/21/dining/19Tantanmenrex/19Tantanmenrex-articleLarge.jpg"> </a>
<h6 style="max-width:600px;width:100%;color:#999;font:10px arial,helvetica,sans serif;line-height:12px;margin:4px 0 0" align="right">Linda Xiao for The New York Times. Food Stylist: Monica Pierini.</h6>
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<p style="margin-bottom:0!important">Another week, another slate of fresh recipes from <a href="https://nl.nytimes.com/f/cooking/fgGO-Lhc5L1IKthMnzlY1Q~~/AAAAAQA~/RgRiZrgpP0StaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tLz9jYW1wYWlnbl9pZD01OCZlbWM9ZWRpdF9ja18yMDIxMDQyNCZpbnN0YW5jZV9pZD0yOTY4MSZubD1jb29raW5nJnJlZ2lfaWQ9ODgzNDI0ODgmc2VnbWVudF9pZD01NjMxNiZ0ZT0xJnVzZXJfaWQ9YWY3MGY5MTAxNWYxNjgyYTc3MzczZTA2ZGFmNDI1NjhXA255dEIKYIEpM4RgoOw_JVIWbWF0c3V6YWtpYWtvQGdtYWlsLmNvbVgEAAAAAA~~" style="color:#e33d26;text-decoration:none">New York Times Cooking</a> for you to cook. Some of our newest recipes were also among <a href="https://nl.nytimes.com/f/cooking/qAMnAD7k5Bw_wzeL05cjag~~/AAAAAQA~/RgRiZrgpP0TwaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tLzY4ODYxNjkyLW55dC1jb29raW5nLzMxMDQyNjkyLW91ci0xMC1tb3N0LXBvcHVsYXItcmVjaXBlcy1yaWdodC1ub3c_Y2FtcGFpZ25faWQ9NTgmZW1jPWVkaXRfY2tfMjAyMTA0MjQmaW5zdGFuY2VfaWQ9Mjk2ODEmbmw9Y29va2luZyZyZWdpX2lkPTg4MzQyNDg4JnNlZ21lbnRfaWQ9NTYzMTYmdGU9MSZ1c2VyX2lkPWFmNzBmOTEwMTVmMTY4MmE3NzM3M2UwNmRhZjQyNTY4VwNueXRCCmCBKTOEYKDsPyVSFm1hdHN1emFraWFrb0BnbWFpbC5jb21YBAAAAAA~" style="color:#e33d26;text-decoration:none">our most popular this week</a>, like Melissa Clark’s sweet-tart <a href="https://nl.nytimes.com/f/cooking/3IIerbGABHumL4hjHckerQ~~/AAAAAQA~/RgRiZrgpP0TUaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAyMjA5NS1yb2FzdGVkLXJodWJhcmItY29iYmxlcj9jYW1wYWlnbl9pZD01OCZlbWM9ZWRpdF9ja18yMDIxMDQyNCZpbnN0YW5jZV9pZD0yOTY4MSZubD1jb29raW5nJnJlZ2lfaWQ9ODgzNDI0ODgmc2VnbWVudF9pZD01NjMxNiZ0ZT0xJnVzZXJfaWQ9YWY3MGY5MTAxNWYxNjgyYTc3MzczZTA2ZGFmNDI1NjhXA255dEIKYIEpM4RgoOw_JVIWbWF0c3V6YWtpYWtvQGdtYWlsLmNvbVgEAAAAAA~~" style="color:#e33d26;text-decoration:none">roasted rhubarb cobbler</a>, Yotam Ottolenghi’s cozy <a href="https://nl.nytimes.com/f/cooking/a0-B4UIIs5eh45lejvKX8g~~/AAAAAQA~/RgRiZrgpP0TmaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAyMjA0OS1jb25maXQtbGVla3Mtd2l0aC1sZW50aWxzLWxlbW9uLWFuZC1jcmVhbT9jYW1wYWlnbl9pZD01OCZlbWM9ZWRpdF9ja18yMDIxMDQyNCZpbnN0YW5jZV9pZD0yOTY4MSZubD1jb29raW5nJnJlZ2lfaWQ9ODgzNDI0ODgmc2VnbWVudF9pZD01NjMxNiZ0ZT0xJnVzZXJfaWQ9YWY3MGY5MTAxNWYxNjgyYTc3MzczZTA2ZGFmNDI1NjhXA255dEIKYIEpM4RgoOw_JVIWbWF0c3V6YWtpYWtvQGdtYWlsLmNvbVgEAAAAAA~~" style="color:#e33d26;text-decoration:none">confit leeks with lentils</a>, Sue Li’s showstopping <a href="https://nl.nytimes.com/f/cooking/HsTtGm7HxiNJwTfcVYyUOA~~/AAAAAQA~/RgRiZrgpP0TQaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAyMjExMS1mcmllZC1maXNoLXNhbmR3aWNoP2NhbXBhaWduX2lkPTU4JmVtYz1lZGl0X2NrXzIwMjEwNDI0Jmluc3RhbmNlX2lkPTI5NjgxJm5sPWNvb2tpbmcmcmVnaV9pZD04ODM0MjQ4OCZzZWdtZW50X2lkPTU2MzE2JnRlPTEmdXNlcl9pZD1hZjcwZjkxMDE1ZjE2ODJhNzczNzNlMDZkYWY0MjU2OFcDbnl0QgpggSkzhGCg7D8lUhZtYXRzdXpha2lha29AZ21haWwuY29tWAQAAAAA" style="color:#e33d26;text-decoration:none">fried fish sandwich</a> and Hetty McKinnon’s hearty <a href="https://nl.nytimes.com/f/cooking/BWxrgiAIITXNXMNR5vaKLQ~~/AAAAAQA~/RgRiZrgpP0TgaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTAyMjA5OS12ZWdhbi10YW50YW5tZW4td2l0aC1wYW4tZnJpZWQtdG9mdT9jYW1wYWlnbl9pZD01OCZlbWM9ZWRpdF9ja18yMDIxMDQyNCZpbnN0YW5jZV9pZD0yOTY4MSZubD1jb29raW5nJnJlZ2lfaWQ9ODgzNDI0ODgmc2VnbWVudF9pZD01NjMxNiZ0ZT0xJnVzZXJfaWQ9YWY3MGY5MTAxNWYxNjgyYTc3MzczZTA2ZGFmNDI1NjhXA255dEIKYIEpM4RgoOw_JVIWbWF0c3V6YWtpYWtvQGdtYWlsLmNvbVgEAAAAAA~~" style="color:#e33d26;text-decoration:none">vegan tantanmen</a> (above). Give any one of them a go this weekend, and we’ll bet what’s new now will soon feel like an old friend.</p>
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<img border="0" width="315" alt="Johnny Miller for The New York Times. Food stylist: Laurie Ellen Pellicano." src="https://static01.nyt.com/images/2021/04/05/dining/sse-coconut-pound-cake/merlin_184842264_cc54ac03-109e-4944-b9a7-5a293aa79d06-mediumThreeByTwo440.jpg"></a>
<h6 style="width:100%; color:#999; font-size: 10px; font-family: arial,helvetica,sans serif; line-height: 12px; margin: 4px 0 0;" align="right" >Johnny Miller for The New York Times. Food stylist: Laurie Ellen Pellicano.</h6></td>
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<h6 style="width:100%;color:#999;font:10px arial,helvetica,sans serif;line-height:12px;margin:4px 0 0;text-align:right" align="right">Johnny Miller for The New York Times. Food stylist: Laurie Ellen Pellicano.</h6>
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<div align="left" style="color: #222; font-family: georgia, times new roman, sans-serif; font-size: 24px; font-weight: normal; line-height: 28px; margin: 0 0 5px; "><a style="color:#000001; text-decoration: none; padding-top: 12px; line-height: 28px; font-size:24px;" href="https://cooking.nytimes.com/recipes/1022095-roasted-rhubarb-cobbler?em_pos=medium&ref=headline&nl_art=1&te=1&nl=cooking&emc=edit_ck_20210424">Roasted Rhubarb Cobbler</a></div>
<div align="left" style="color: #999; font-family: arial,helvetica,sans serif; font-size: 14px; font-weight: bold; line-height: 20px; margin: 5px 0 20px;">1 1/2 hours, 6 to 8 servings</div>
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<img border="0" width="315" alt="Christopher Simpson for The New York Times. Food Stylist: Simon Andrews." src="https://static01.nyt.com/images/2021/04/21/dining/16apperex/merlin_186367155_2c056245-c2c2-4626-9bfd-2c83f9f305d3-mediumThreeByTwo440.jpg"></a>
<h6 style="width:100%; color:#999; font-size: 10px; font-family: arial,helvetica,sans serif; line-height: 12px; margin: 4px 0 0;" align="right" >Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.</h6></td>
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<h6 style="width:100%;color:#999;font:10px arial,helvetica,sans serif;line-height:12px;margin:4px 0 0;text-align:right" align="right">Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.</h6>
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<div class="cook-full-width hybrid-cook-full-width mob-cook-full-width cook-full-width-mobile hybrid-cook-full-width-mobile cook-serving" align="left" style="color:#999;font-family:arial,helvetica,sans serif;font-size:14px;font-weight:700;line-height:20px;margin:0;max-width:225px;width:100%">1 1/2 hours, 6 to 8 servings</div>
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<h1 class="cook-full-width hybrid-cook-full-width mob-cook-full-width cook-dayline cook-full-width-mobile hybrid-cook-full-width-mobile" style="color:#e33d26;font-family:arial,helvetica,sans-serif;font-size:12px;line-height:15px;font-weight:700;margin:0;padding:0 0 4px;text-transform:uppercase;max-width:225px;width:100%"> </h1>
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<div align="left" style="color: #222; font-family: georgia, times new roman, sans-serif; font-size: 24px; font-weight: normal; line-height: 28px; margin: 0 0 5px; "><a style="color:#000001; text-decoration: none; padding-top: 12px; line-height: 28px; font-size:24px;" href="https://cooking.nytimes.com/recipes/1022049-confit-leeks-with-lentils-lemon-and-cream?em_pos=medium&ref=headline&nl_art=2&te=1&nl=cooking&emc=edit_ck_20210424">Confit Leeks With Lentils, Lemon and Cream</a></div>
<div align="left" style="color: #999; font-family: arial,helvetica,sans serif; font-size: 14px; font-weight: bold; line-height: 20px; margin: 5px 0 20px;">2 hours, 4 servings</div>
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<img border="0" width="315" alt="Christopher Simpson for The New York Times. Food Stylist: Simon Andrews." src="https://static01.nyt.com/images/2021/04/21/dining/21Ottorex1/merlin_186367179_ceae7c52-ee8e-44f2-89ef-7447b2045ab7-mediumThreeByTwo440.jpg"></a>
<h6 style="width:100%; color:#999; font-size: 10px; font-family: arial,helvetica,sans serif; line-height: 12px; margin: 4px 0 0;" align="right" >Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.</h6></td>
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<h6 style="width:100%;color:#999;font:10px arial,helvetica,sans serif;line-height:12px;margin:4px 0 0;text-align:right" align="right">Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.</h6>
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<div class="cook-full-width hybrid-cook-full-width mob-cook-full-width cook-full-width-mobile hybrid-cook-full-width-mobile cook-headline" align="left" style="color:#222;font-family:georgia,times new roman,sans-serif;font-size:22px;font-weight:400;line-height:28px;margin:0;max-width:225px;width:100%"> <a class="cook-headline-spacing" style="color:#000001;text-decoration:none;padding-top:12px;line-height:28px" href="https://nl.nytimes.com/f/cooking/rhr7kmbJ4AyJI81ghukupg~~/AAAAAQA~/RgRiZrgpP4QKAWh0dHBzOi8vY29va2luZy5ueXRpbWVzLmNvbS9yZWNpcGVzLzEwMjIwNDktY29uZml0LWxlZWtzLXdpdGgtbGVudGlscy1sZW1vbi1hbmQtY3JlYW0_Y2FtcGFpZ25faWQ9NTgmZW1fcG9zPW1lZGl1bSZlbWM9ZWRpdF9ja18yMDIxMDQyNCZpbnN0YW5jZV9pZD0yOTY4MSZubD1jb29raW5nJm5sX2FydD0yJnJlZj1oZWFkbGluZSZyZWdpX2lkPTg4MzQyNDg4JnNlZ21lbnRfaWQ9NTYzMTYmdGU9MSZ1c2VyX2lkPWFmNzBmOTEwMTVmMTY4MmE3NzM3M2UwNmRhZjQyNTY4VwNueXRCCmCBKTOEYKDsPyVSFm1hdHN1emFraWFrb0BnbWFpbC5jb21YBAAAAAA~">Confit Leeks With Lentils, Lemon and Cream</a> </div>
<div class="cook-full-width hybrid-cook-full-width mob-cook-full-width cook-full-width-mobile hybrid-cook-full-width-mobile cook-serving" align="left" style="color:#999;font-family:arial,helvetica,sans serif;font-size:14px;font-weight:700;line-height:20px;margin:0;max-width:225px;width:100%">2 hours, 4 servings</div>
<div class="cook-full-width hybrid-cook-full-width mob-cook-full-width cook-full-width-mobile hybrid-cook-full-width-mobile" align="left" style="padding:0;max-width:225px;width:100%"> <span> <a style="text-decoration:none" href="https://nl.nytimes.com/f/cooking/gFqkSF7-RfqJb0yosoHvvw~~/AAAAAQA~/RgRiZrgpP4QdAWh0dHBzOi8vd3d3LmZhY2Vib29rLmNvbS9zaGFyZXIvc2hhcmVyLnBocD9jYW1wYWlnbl9pZD01OCZlbWM9ZWRpdF9ja18yMDIxMDQyNCZpbnN0YW5jZV9pZD0yOTY4MSZubD1jb29raW5nJnJlZ2lfaWQ9ODgzNDI0ODgmc2VnbWVudF9pZD01NjMxNiZ0ZT0xJnU9aHR0cHMlM0ElMkYlMkZjb29raW5nLm55dGltZXMuY29tJTJGcmVjaXBlcyUyRjEwMjIwNDktY29uZml0LWxlZWtzLXdpdGgtbGVudGlscy1sZW1vbi1hbmQtY3JlYW0mdXNlcl9pZD1hZjcwZjkxMDE1ZjE2ODJhNzczNzNlMDZkYWY0MjU2OFcDbnl0QgpggSkzhGCg7D8lUhZtYXRzdXpha2lha29AZ21haWwuY29tWAQAAAAA"><img width="18" height="38" src="https://static01.nytimes.com/images/misc/cooking/facebook.png" style="vertical-align:middle" alt="Facebook"></a> </span> <span> <a style="text-decoration:none" href="https://nl.nytimes.com/f/cooking/QE9rw2Sm-VzH7DSh2AGC6w~~/AAAAAQA~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"><img width="38" height="38" src="https://static01.nytimes.com/images/misc/cooking/twitter.png" style="vertical-align:middle" alt="Twitter"></a> </span> <span> <a style="text-decoration:none" href="https://nl.nytimes.com/f/cooking/dV1tqfRPbcSBZoq8zdtOYg~~/AAAAAQA~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_JVIWbWF0c3V6YWtpYWtvQGdtYWlsLmNvbVgEAAAAAA~~"><img width="38" height="38" src="https://static01.nytimes.com/images/misc/cooking/pinterest.png" style="vertical-align:middle" alt="Pinterest"></a> </span> </div>
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<h1 class="cook-full-width hybrid-cook-full-width mob-cook-full-width cook-dayline cook-full-width-mobile hybrid-cook-full-width-mobile" style="color:#e33d26;font-family:arial,helvetica,sans-serif;font-size:12px;line-height:15px;font-weight:700;margin:0;padding:0 0 4px;text-transform:uppercase;max-width:225px;width:100%"> </h1>
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<div align="left" style="color: #222; font-family: georgia, times new roman, sans-serif; font-size: 24px; font-weight: normal; line-height: 28px; margin: 0 0 5px; "><a style="color:#000001; text-decoration: none; padding-top: 12px; line-height: 28px; font-size:24px;" href="https://cooking.nytimes.com/recipes/1022111-fried-fish-sandwich?em_pos=medium&ref=headline&nl_art=3&te=1&nl=cooking&emc=edit_ck_20210424">Fried Fish Sandwich</a></div>
<div align="left" style="color: #999; font-family: arial,helvetica,sans serif; font-size: 14px; font-weight: bold; line-height: 20px; margin: 5px 0 20px;">20 minutes, 4 sandwiches</div>
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<td valign="top"><a style="color:#000001; text-decoration:none; padding: 0; margin: 0;" href="https://cooking.nytimes.com/recipes/1022111-fried-fish-sandwich?te=1&nl=cooking&emc=edit_ck_20210424">
<img border="0" width="315" alt="Christopher Simpson for The New York Times. Food Stylist: Simon Andrews." src="https://static01.nyt.com/images/2021/04/15/dining/sl-fried-fish-sandwich/merlin_186367122_3dd99025-7f64-4d30-8e23-fc710757a936-mediumThreeByTwo440.jpg"></a>
<h6 style="width:100%; color:#999; font-size: 10px; font-family: arial,helvetica,sans serif; line-height: 12px; margin: 4px 0 0;" align="right" >Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.</h6></td>
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<h6 style="width:100%;color:#999;font:10px arial,helvetica,sans serif;line-height:12px;margin:4px 0 0;text-align:right" align="right">Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.</h6>
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<div class="cook-full-width hybrid-cook-full-width mob-cook-full-width cook-full-width-mobile hybrid-cook-full-width-mobile cook-serving" align="left" style="color:#999;font-family:arial,helvetica,sans serif;font-size:14px;font-weight:700;line-height:20px;margin:0;max-width:225px;width:100%">20 minutes, 4 sandwiches</div>
<div class="cook-full-width hybrid-cook-full-width mob-cook-full-width cook-full-width-mobile hybrid-cook-full-width-mobile" align="left" style="padding:0;max-width:225px;width:100%"> <span> <a style="text-decoration:none" href="https://nl.nytimes.com/f/cooking/ivVMvHcN5L3o9qBSnQvpXQ~~/AAAAAQA~/RgRiZrgpP4QHAWh0dHBzOi8vd3d3LmZhY2Vib29rLmNvbS9zaGFyZXIvc2hhcmVyLnBocD9jYW1wYWlnbl9pZD01OCZlbWM9ZWRpdF9ja18yMDIxMDQyNCZpbnN0YW5jZV9pZD0yOTY4MSZubD1jb29raW5nJnJlZ2lfaWQ9ODgzNDI0ODgmc2VnbWVudF9pZD01NjMxNiZ0ZT0xJnU9aHR0cHMlM0ElMkYlMkZjb29raW5nLm55dGltZXMuY29tJTJGcmVjaXBlcyUyRjEwMjIxMTEtZnJpZWQtZmlzaC1zYW5kd2ljaCZ1c2VyX2lkPWFmNzBmOTEwMTVmMTY4MmE3NzM3M2UwNmRhZjQyNTY4VwNueXRCCmCBKTOEYKDsPyVSFm1hdHN1emFraWFrb0BnbWFpbC5jb21YBAAAAAA~"><img width="18" height="38" src="https://static01.nytimes.com/images/misc/cooking/facebook.png" style="vertical-align:middle" alt="Facebook"></a> </span> <span> <a style="text-decoration:none" href="https://nl.nytimes.com/f/cooking/_CdrPq6Onq9f9qP4lCWuPA~~/AAAAAQA~/RgRiZrgpP4QnAWh0dHBzOi8vdHdpdHRlci5jb20vaW50ZW50L3R3ZWV0P2NhbXBhaWduX2lkPTU4JmVtYz1lZGl0X2NrXzIwMjEwNDI0Jmluc3RhbmNlX2lkPTI5NjgxJm5sPWNvb2tpbmcmcmVnaV9pZD04ODM0MjQ4OCZzZWdtZW50X2lkPTU2MzE2JnNvdXJjZT1lbWFpbGNsaWVudCZ0ZT0xJnRleHQ9RnJpZWQrRmlzaCtTYW5kd2ljaCtodHRwcyUzQSUyRiUyRmNvb2tpbmcubnl0aW1lcy5jb20lMkZyZWNpcGVzJTJGMTAyMjExMS1mcmllZC1maXNoLXNhbmR3aWNoJnVzZXJfaWQ9YWY3MGY5MTAxNWYxNjgyYTc3MzczZTA2ZGFmNDI1NjhXA255dEIKYIEpM4RgoOw_JVIWbWF0c3V6YWtpYWtvQGdtYWlsLmNvbVgEAAAAAA~~"><img width="38" height="38" src="https://static01.nytimes.com/images/misc/cooking/twitter.png" style="vertical-align:middle" alt="Twitter"></a> </span> <span> <a style="text-decoration:none" href="https://nl.nytimes.com/f/cooking/L6copIuGFGED9B9AE86yVw~~/AAAAAQA~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~"><img width="38" height="38" src="https://static01.nytimes.com/images/misc/cooking/pinterest.png" style="vertical-align:middle" alt="Pinterest"></a> </span> </div>
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<h1 class="cook-full-width hybrid-cook-full-width mob-cook-full-width cook-dayline cook-full-width-mobile hybrid-cook-full-width-mobile" style="color:#e33d26;font-family:arial,helvetica,sans-serif;font-size:12px;line-height:15px;font-weight:700;margin:0;padding:0 0 4px;text-transform:uppercase;max-width:225px;width:100%"> </h1>
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<div align="left" style="color: #222; font-family: georgia, times new roman, sans-serif; font-size: 24px; font-weight: normal; line-height: 28px; margin: 0 0 5px; "><a style="color:#000001; text-decoration: none; padding-top: 12px; line-height: 28px; font-size:24px;" href="https://cooking.nytimes.com/recipes/1022099-vegan-tantanmen-with-pan-fried-tofu?em_pos=medium&ref=headline&nl_art=4&te=1&nl=cooking&emc=edit_ck_20210424">Vegan Tantanmen With Pan-Fried Tofu</a></div>
<div align="left" style="color: #999; font-family: arial,helvetica,sans serif; font-size: 14px; font-weight: bold; line-height: 20px; margin: 5px 0 20px;">45 minutes, 4 servings</div>
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<img border="0" width="315" alt="Linda Xiao for The New York Times. Food Stylist: Monica Pierini." src="https://static01.nyt.com/images/2021/04/21/dining/19Tantanmenrex/19Tantanmenrex-mediumThreeByTwo440.jpg"></a>
<h6 style="width:100%; color:#999; font-size: 10px; font-family: arial,helvetica,sans serif; line-height: 12px; margin: 4px 0 0;" align="right" >Linda Xiao for The New York Times. Food Stylist: Monica Pierini.</h6></td>
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<h6 style="width:100%;color:#999;font:10px arial,helvetica,sans serif;line-height:12px;margin:4px 0 0;text-align:right" align="right">Linda Xiao for The New York Times. Food Stylist: Monica Pierini.</h6>
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