Listen to Support it, WNYc on WNYc. So for our last few minutes today we will wish a happy birthday to the New York Times

cooking app, 10 years old this week.

It has collected thousands of archival times recipes now in one elegantly designed, easy to do. of the New York Times Cooking App or the New York Times Cooking section generally.

We're inviting you now to shout out one favorite recipe that you may have gotten

from those sources.

212 433 WNYC.

212 433 9692, was it Catherine Hepburn's brownies or the more recent classic butter milk brined roast chicken or

no need K N E A D bread tell us your one New York Times cooking app recipe that you've

actually gone on to make. 212 433 WNYC and joining us now to

celebrate the decade with a list of the most iconic recipes and take

a few of your phone calls is Emily Weinstein, editor-in-chief of New York Times Cooking and Food and author of its popular

newsletter, Five Week Night Dishes. She's also the author of forthcoming New York

Times Cooking branded Cookbook coming out in October. It's called Easy Week Night Dinners. We all need those.

Emily, welcome to WNYC.

Thank you so much for having me. So is there a number one New York Times

cooking app recipe that's been downloaded the most or however you measure

success? Well one of the fun things is that we actually use a lot of metrics to measure success,

and that's how we put together that list that you mentioned of our greatest hits.

But in terms of the most saved recipe, which is a metric we actually love because it means somebody saw a recipe and they saved it to the recipe box. They wanted to come back to it and cook it. That recipe is Melissa

Clark's red lentil soup which if you've never had it make it immediately it's a

great recipe. So what's in it besides red lentils if you can do a short version.

Red lentils, tomato paste, I think a little bit of turmeric maybe and lemon and

...