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      "html": "\n<header class=\"lp\"><img src=\"{{ART table}}\" alt=\"{{ARTALT table}}\"><div class=\"lt\"><span class=\"k\">Issue 41 · February</span><h1>Cooking For A Table That Keeps Changing Size</h1><p class=\"yl\"><span class=\"n\">6 recipes</span><span class=\"dot\">·</span><span class=\"n\">all scale to 12</span><span class=\"dot\">·</span><span class=\"n\">nothing needs a stand mixer</span></p><p>Everything here was written to be doubled without becoming a different dish. That constraint turns out to rule out most baking and about half of what people think of as entertaining food.</p></div></header>"
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      "html": "\n<section class=\"ct\"><h2>In this issue</h2>\n<ol>\n  <li><span class=\"no n\">01</span><div><h3>Beans, Chard and Burnt Butter</h3><p class=\"yl\"><span class=\"n\">Serves 4</span><span class=\"dot\">·</span><span class=\"n\">1 h 40 min</span><span class=\"dot\">·</span><span class=\"n\">20 min hands-on</span></p><p>A pot that gets its depth from browned butter rather than stock.</p></div></li>\n  <li><span class=\"no n\">02</span><div><h3>A Very Long Roast Shoulder</h3><p class=\"yl\"><span class=\"n\">Serves 8</span><span class=\"dot\">·</span><span class=\"n\">6 h</span><span class=\"dot\">·</span><span class=\"n\">15 min hands-on</span></p><p>Six hours at 140 °C and one decision, made at the start.</p></div></li>\n  <li><span class=\"no n\">03</span><div><h3>Bitter Leaves, Anchovy, Bread</h3><p class=\"yl\"><span class=\"n\">Serves 6</span><span class=\"dot\">·</span><span class=\"n\">25 min</span><span class=\"dot\">·</span><span class=\"n\">25 min hands-on</span></p><p>The salad that goes with everything else in this issue.</p></div></li>\n  <li><span class=\"no n\">04</span><div><h3>Semolina Cake, Orange</h3><p class=\"yl\"><span class=\"n\">Serves 10</span><span class=\"dot\">·</span><span class=\"n\">1 h 10 min</span><span class=\"dot\">·</span><span class=\"n\">20 min hands-on</span></p><p>Improves for two days, which is the whole point of it.</p></div></li>\n  <li><span class=\"no n\">05</span><div><h3>Braised Fennel, Cream, Dill</h3><p class=\"yl\"><span class=\"n\">Serves 6</span><span class=\"dot\">·</span><span class=\"n\">55 min</span><span class=\"dot\">·</span><span class=\"n\">10 min hands-on</span></p><p>A side that behaves like a main if there is bread.</p></div></li>\n  <li><span class=\"no n\">06</span><div><h3>The Only Dressing</h3><p class=\"yl\"><span class=\"n\">Makes 300 ml</span><span class=\"dot\">·</span><span class=\"n\">10 min</span><span class=\"dot\">·</span><span class=\"n\">keeps 2 weeks</span></p><p>Used in three of the five recipes above.</p></div></li>\n</ol></section>"
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      "html": "\n<aside class=\"en\"><h2>From the kitchen</h2><p>Every quantity in this issue was cooked at least twice, once at the stated size and once doubled. Where doubling changed the method — and it did, twice — the change is written into the step rather than left for you to discover.</p><p class=\"as\"><span class=\"al\">A note on salt</span>All quantities assume fine sea salt. If you use flaky, use about a third more by volume and taste anyway.</p></aside>"
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  "html": "<div class=\"dz dz-apricot-press-issue\" data-design=\"apricot-press-issue\" data-theme=\"apricot-press\">\n<section class=\"dz-mod\" data-mod=\"lead\" aria-label=\"Lead piece\">\n<header class=\"lp\"><img src=\"https://designlookbook.dev/assets/img/apricot-press-table.webp\" alt=\"A laid table seen from above after a meal\"><div class=\"lt\"><span class=\"k\">Issue 41 · February</span><h1>Cooking For A Table That Keeps Changing Size</h1><p class=\"yl\"><span class=\"n\">6 recipes</span><span class=\"dot\">·</span><span class=\"n\">all scale to 12</span><span class=\"dot\">·</span><span class=\"n\">nothing needs a stand mixer</span></p><p>Everything here was written to be doubled without becoming a different dish. That constraint turns out to rule out most baking and about half of what people think of as entertaining food.</p></div></header></section>\n<section class=\"dz-mod\" data-mod=\"contents\" aria-label=\"Contents list\">\n<section class=\"ct\"><h2>In this issue</h2>\n<ol>\n  <li><span class=\"no n\">01</span><div><h3>Beans, Chard and Burnt Butter</h3><p class=\"yl\"><span class=\"n\">Serves 4</span><span class=\"dot\">·</span><span class=\"n\">1 h 40 min</span><span class=\"dot\">·</span><span class=\"n\">20 min hands-on</span></p><p>A pot that gets its depth from browned butter rather than stock.</p></div></li>\n  <li><span class=\"no n\">02</span><div><h3>A Very Long Roast Shoulder</h3><p class=\"yl\"><span class=\"n\">Serves 8</span><span class=\"dot\">·</span><span class=\"n\">6 h</span><span class=\"dot\">·</span><span class=\"n\">15 min hands-on</span></p><p>Six hours at 140 °C and one decision, made at the start.</p></div></li>\n  <li><span class=\"no n\">03</span><div><h3>Bitter Leaves, Anchovy, Bread</h3><p class=\"yl\"><span class=\"n\">Serves 6</span><span class=\"dot\">·</span><span class=\"n\">25 min</span><span class=\"dot\">·</span><span class=\"n\">25 min hands-on</span></p><p>The salad that goes with everything else in this issue.</p></div></li>\n  <li><span class=\"no n\">04</span><div><h3>Semolina Cake, Orange</h3><p class=\"yl\"><span class=\"n\">Serves 10</span><span class=\"dot\">·</span><span class=\"n\">1 h 10 min</span><span class=\"dot\">·</span><span class=\"n\">20 min hands-on</span></p><p>Improves for two days, which is the whole point of it.</p></div></li>\n  <li><span class=\"no n\">05</span><div><h3>Braised Fennel, Cream, Dill</h3><p class=\"yl\"><span class=\"n\">Serves 6</span><span class=\"dot\">·</span><span class=\"n\">55 min</span><span class=\"dot\">·</span><span class=\"n\">10 min hands-on</span></p><p>A side that behaves like a main if there is bread.</p></div></li>\n  <li><span class=\"no n\">06</span><div><h3>The Only Dressing</h3><p class=\"yl\"><span class=\"n\">Makes 300 ml</span><span class=\"dot\">·</span><span class=\"n\">10 min</span><span class=\"dot\">·</span><span class=\"n\">keeps 2 weeks</span></p><p>Used in three of the five recipes above.</p></div></li>\n</ol></section></section>\n<section class=\"dz-mod\" data-mod=\"note\" aria-label=\"Editor's note\">\n<aside class=\"en\"><h2>From the kitchen</h2><p>Every quantity in this issue was cooked at least twice, once at the stated size and once doubled. Where doubling changed the method — and it did, twice — the change is written into the step rather than left for you to discover.</p><p class=\"as\"><span class=\"al\">A note on salt</span>All quantities assume fine sea salt. If you use flaky, use about a third more by volume and taste anyway.</p></aside></section>\n</div>",
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