Happy Friday! I’m writing from upstate New York, where my best friend’s family lives, but I wanted to check in and direct you all to my latest recipe for The New Veganism column at Food52. This is a vegan rendition of Hoppin’ John, the traditional southern new year’s dish. I kept things traditional, with smoked paprika to replicate some of the flavor that is often created by pork, but I also added some chopped tomatoes for a touch of tartness and acid. It’s a hearty, winning recipe, and who knows? Maybe it really does bring good luck for the new year. Check out the column today, and after that, you can also check out my hoppin’ John salad, which is a lighter version, made with raw kale. I’ll see you on Sunday, for weekend reading!