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 . 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!