Comfort Food to Go, at Zaza Lazagna | The New Yorker
"Her interpretation featured butternut squash instead of eggplant, plus white sweet potato, cauliflower, San Marzano tomatoes, sage, rosemary, raisins, Castelvetrano and Kalamata olives, and red onion—surprising but deftly layered in both texture and flavor, an apt example of her freewheeling, intuitive cooking style." - Hannah Goldfield
