A beginner’s guide to vegetable sushi

Take it beyond the cucumber roll.

View this email in your browser | Manage newsletter preferences

COOK THIS NOW

Lentil and Chicken Soup with Sweet Potatoes and Escarole

I will always prefer soup made with homemade chicken stock instead of store bought, but it’s not always possible. If I’ve got leftover roast chicken or a rotisserie chicken, though, I like to boil the carcass in water while I cook lentils and sweet potatoes. That way, I’m cooking my soup ingredients and making a quick chicken broth, all at once. I pick the bones out, wilt in my favorite winter green (escarole), and top it off with lots of fresh dill and lemon. It’s nice and bright and comforting all at once.
Enjoy,

What We're Talking About

41 Best Chicken Soup Recipes

Something tells us it's soup o'clock. Read More ►

The Power of the Pu Pu Platter

And, the power of presentation. Read More ►

How to Stop Worrying and Make Great Vegan Sushi at Home

The spirit of sushi at home is never precious and always delicious. Read More ►

Trending Recipes

Perfect Pesto Pasta

View Recipe ►

Whole Black Bass with Ginger and Scallions

View Recipe ►

Chai-Spiced Monkey Bread

View Recipe ►

Feel-Better Chicken and Rice Soup

View Recipe ►

Pork Tenderloin with Brussels Sprouts and Squash

View Recipe ►

Spicy Chickpea Poppers

View Recipe ►

Did someone forward this to you? Get COOK THIS NOW in your inbox.

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.
View our Privacy Policy | Unsubscribe

Copyright © Condé Nast 2020.

One World Trade Center, New York, NY 10007. All rights reserved.