Andrew Tarlow extends the idea of template cooking to constructing a menu itself. The owner of a group of casual, home-style restaurants in Brooklyn including Marlow & Sons and Reynard, Tarlow builds meals just as he would at the restaurant—balancing one big, often long-cooked centerpiece with lots of unfussy sides and appetizers. Lamb tajine, for instance, is served with couscous with pine nuts and currants, grilled flatbread, pickled carrots, and bowls of yogurt. The sum of the parts is greater than the whole—flavors are harmonized and effort is distributed. A tajine takes some time to put together, but the pickles come from the pantry, the dough for the flatbread can be prepared in advance and quickly grilled before serving, and yogurt bowls are almost ready-made.