Hi, it's Alexa Weibel from New York Times Cooking.
We've got tons of easy weeknight recipes,
and today I'm making my vegetarian mushroom shawarma pitas.
This recipe is just built for efficiency.
You toss your mushrooms and red onion in your spices, throw them in the oven.
By the time they're done, you've chopped your cabbage, and you're ready to assemble.
It feels crazy that this takes just 20 minutes of active time.
It's just delicious.
New York Times Cooking has you covered with easy dishes for busy weeknights.
You can find more at NYTCooking.com.
From the New York Times, I'm Anna Martin.
This is Modern Love.
Every week, we bring you stories about love,
lust, heartbreak, and all the messiness of relationships.
Now, typically, these conversations come from the Modern Love column.
But today, we were inspired by the vows section of the paper,
and we're talking to a pair of newlyweds, Jacob Hoff and Samantha Greenstone.
Right away, the details of their wedding stuck out to me.
Like, for example, the song Jacob chose to walk down the aisle to.
I wanted to come down to the Phantom of the Opera.