Hi, this is Melissa Clark from New York Times Cooking.
Who doesn't love a simple one-pan meal?
Take my shakshuka with feta recipe, for instance.
In a single skillet,
you get perfectly cooked eggs nestled in a bright and fragrant tomato sauce surrounded by creamy nuggets of melted feta.
It's a delicious breakfast,
but it's just as good for dinner and it won't leave you with a lot of cleanup.
You can find this recipe and all of our fan favorite one-pan recipes at nytcooking.com.
NYT Cooking has you covered with recipes, advice, and inspiration for any occasion.
My name is Bruce Schoenfeld and I'm a contributor to the New York Times Magazine.
I've been writing about baseball for four decades,
and my most recent piece for the magazine is about one of the sport's biggest evolutions in all that time.
It has to do with some of the marquee stars of Major League Baseball, starting pitchers.
Starting pitchers are throwing fewer innings per game than ever.
The act of throwing a baseball 90 to 95 miles an hour off a mound is not natural.
A pitcher's arm undergoes an enormous amount of physical stress,
and the body needs time to recover from that.
Just how much time no one can seem to agree on,
despite years and years of accumulated knowledge and data.
Today's baseball is heavily optimized by data.