Laden...
| Plus: Lighting options for the ideal outdoor dinner vibe. View in browser | Manage preferences COOK THIS NOW In this new recipe from Epi’s associate food editor Rachel Gurjar, a can of chickpeas and some baby potatoes get transformed into a tangy, creamy, sweet, spicy, and perfectly crunchy dish that hits all the right notes in every bite. Boil your potatoes in advance and stash them in the fridge, so that this meal is a no-cook, assembly-only affair. VIEW RECIPEWhat We're Talking About
For the Easiest, Crispiest Fried Garlic, Use Your Microwave
This crunchy, savory topping comes together in a small bowl—and in just a few minutes. Read More ► INTRODUCING WELL EQUIPPED Gear Reviews, Taste Tests, and the Best Deals Online Straight to your inbox. GET THE NEWSLETTER91 Ways to Turn a Can of Chickpeas Into Dinner
How to Transform Your Outdoor Dinners With String Lights and Lanterns
Trending Recipes
Lemony Salmon and Spiced Chickpeas
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. | |||||||||||||||||||||||||||||||||||||
Laden...
Laden...
© 2024
