Just as I did last year, I wanted to devote the final newsletter of 2019 to saying thank you. Thank you for reading these emails, thank you for writing to me when you have something to say, thank you for humoring me, thank you for cooking, and thank you for giving me a really wonderful outlet to do what I love. I feel very lucky to have this community, and can't wait to see how it grows and evolves in 2020.
Since I can't toast you all in person, please accept this champagne cocktail recipe as the next best thing. Thank you, again, and happy new year!
—Mark
To toast the New Year, a Champagne cocktail — developed with help from the bartender Jim Meehan. It’s a little sweet, a little bitter; just right.
Talk To Me, Goose!
Questions, comments, brilliant suggestions? Just want to share the recipe for your grandma's potato salad, or your mom's meatloaf, or your uncle Drew's three-day 100-percent rye loaf (yes, please)? Don't hesitate to reach out anytime.
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