My new favorite one-bowl cake

It’s chewy, gooey—and it doesn’t require AP flour.

View this email in your browser | Manage newsletter preferences

COOK THIS NOW

Shrimp and Chorizo Mixed Grill

Here’s another endlessly-adaptable recipe I love. I made it the other week with broccolini instead of asparagus, and scaled it down to feed two instead of four, and guess what? It was still excellent. I didn’t scale down the sauce, though, and you shouldn’t either, because it keeps well in the fridge. You’ll be glad you have it later in the week when you want to dip crudités into it, drizzle it into breakfast tacos, or serve it alongside anything else you grill.
Enjoy,

What We're Talking About

Juggling a Lot Right Now? Cook Slow, Not Fast

Because sometimes slow-cooking is actually the faster option. Read More ►

127 Easy Dinner Recipes to Add to Your Weeknight Rotation

Say it with us: little effort, big reward. Read More ►

How to Make Mochi Cake, Any Way You Want It

We developed this recipe in multiple flavors, and it works in any pan (even muffin tins!). Read More ►

Trending Recipes

12-Minute Saucy Chicken Breasts

View Recipe ►

Baked Pasta alla Norma

View Recipe ►

Spring Pea Butter With Shallot and Lemon

View Recipe ►

Any Way Niçoise

View Recipe ►

Charred Sweet Potatoes With Honey

View Recipe ►

Roast Fish With Curry Butter

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.