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July 14, 2020
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New York Times - Food and Drink

This Cookbook Raises Money for Restaurant Workers

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The Lineup is an organization that sponsors dinners, open to the public, for which unheralded line cooks, chefs de cuisine and sous chefs — the heavy-lifters in the kitchen — prepare the food. Now, more than 30 of these chefs have contributed recipes for “On the Line,” a new digital fund-raising cookbook to support the cooks and organizations like the LEE Initiative Restaurant Workers Relief Program. You’ll find recipes like crispy rice with egg and romesco sauce from Christina Garruppo, a sous chef at Estela; sweet potato chicken curry from Calvin Eng, the chef de cuisine of Win Son; and honey nut roll cake with walnuts by Esther Ha, the chef de cuisine of Momofuku Ko.

“On the Line” digital cookbook, $20, thelineupdinner.com.

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