| Issue #30 of our special series about cooking in the coronavirus era.
 THE WAY WE'RE COOKING NOW  Okay, sure, maybe you’ve thrown your sourdough starter in the trash by now (call it a permanent discard). But you still deserve a good baking project to tackle while you #stayathome. So here’s one that uses yeast: bagels. Intimidated? Don’t be—we talked to a pro who can walk you through it.
Trending Recipes
 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.
One World Trade Center, New York, NY 10007. All rights reserved. | ||||||||||||||||||||||||||||||||||||||||||
