| Plus, two easy new dinners that put them to good use. View this email in your browser | Manage newsletter preferences COOK THIS NOW One-Pot Gingery Chicken and Rice With Peanut Sauce Loosely inspired by Hainanese chicken rice, this weeknight-friendly dish retains the comforting and fragrant qualities of the beloved original. You can make the ginger- and Sriracha-laced sauce up to three days ahead. VIEW RECIPE What We're Talking About 55 Ways to Cook With Whole Canned Tomatoes Dust off that can of tomatoes in the back of your pantry—you're looking at dinner. Read More ► This Ridiculously Large Skillet is the Best Kitchen Tool I’ve Ever Owned Our editor can't imagine cooking without it. Read More ► A Pot of French Lentils for Social Isolation A big batch of marinated lentils can get you through the week. Read More ► Trending Recipes Spiced Dal With Fluffy Rice and Salted Yogurt View Recipe ► Big-Batch Freezer Pork Tenderloin Strips View Recipe ► Chocolate-Almond Fridge Fudge View Recipe ► Chorizo, Tomato, and Chickpeas With Yogurt View Recipe ► Eggplant Parmesan View Recipe ► Salmon With Hot Sauce Vinaigrette and Pickled Veg 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. | 