Best Of: Margaret Atwood on American Myths and Authoritarianism

Hey, it's Tanya Suchensky from New York Times Cooking and I'm in the kitchen making a few of my favorite weeknight recipes. Let's start with Alexa Weibell's creamy spicy tomato beans and greens. This is probably one of the most delicious ways to glow up two cans of beans from your pantry. You need really only one or two fresh ingredients. Our onions are looking good, so now it is time to add our sun-dried tomatoes.

And we're about five minutes away from dinner. New York Times Cooking has you covered with recipes you actually want to make from people you can trust. So come cook with us at nytcooking.com. Today we're re-airing an episode from the archive. My interview with the author, the legend, Margaret Atwood.

We first taped this episode back in February 2022, and I wasn't sure we'd ever really get to air it, because after we taped it, Russia invaded Ukraine and we held it and we held it and we held it. And I was worried it would feel too out of date given how much had happened in the world. But somehow it it didn't age at all. And three years later, that's still true.

We already have this episode, so unlocking it is cheap and permanent: the full transcript (69 minutes, 10,381 words), segment and word-level timestamps, and .txt, .srt, .vtt and word-level JSON downloads, as many times as you like, forever.

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