Plus, 11 romantic recipes for the weekend.

View this email in your browser | Manage newsletter preferences

COOK THIS NOW

bowl with a brothy stew of grains, chunks of squash, and parsley

What would happen if you gave winter squash the coq au vin treatment? Layers of flavor from browned mushrooms, wine, and miso that give the classic a run for its money.

VIEW RECIPE

What We're Talking About

Glass bowl filled with chocolate pudding and candied walnuts topped with flaky sea salt.

11 Recipes to Cook for Your Valentine This Weekend

Because we can all use a little chocolate (or a little cheesecake) right now. Read More ►

INTRODUCING WELL EQUIPPED

Gear Reviews, Taste Tests, and the Best Deals Online

Straight to your inbox.

GET THE NEWSLETTER

How to Cook Scallops: An Easy Step-by-Step Guide

This elegant dish is deceptively simple to make. Read More ►

Photo of Caviar served with potato chips, creme fraiche and champagne.

This Valentine's Day, Build a Whole Meal Around One Spendy Ingredient

We're staying in, baby! And balling out on one fancy thing. Read More ►

Trending Recipes

Sumac Baked Fish With Saffron Quinoa

View Recipe ►

Image may contain: Food, Dessert, Cake, Creme, and Cream

Three Cities of Spain Cheesecake

View Recipe ►

Image may contain: Plant, Food, Produce, Seasoning, Dish, Meal, Vegetable, and Arugula

Savory Dutch Baby for Two

View Recipe ►

chocolate fudge squares topped with toasted sliced almonds on a pink plate

Chocolate-Almond Fridge Fudge

View Recipe ►

Photo of seared scallops for a dinner party.

Seared Scallops With Brown Butter and Lemon

View Recipe ►

Image may contain: Plant, Food, Dish, Meal, Confectionery, and Sweets

Truffled Toast With Radicchio and Egg

View Recipe ►

(image) Condé Nast Spotlight | The breaking news and top stories everyone is talking about. All in one place. The most popular stories from Vogue, GQ, The New Yorker, Vanity Fair, Wired, Architectural Digest and more. STAY INFORMED

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