And for throwing into soups, salads, and eating straight out of the can.

 ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ 

View this email in your browser

COOK THIS NOW

Crispy Pita with Chickpeas and Yogurt

The first time I made this recipe, I skipped the homemade pita chips. Instead, I used my favorite crackers of all time and I honestly have no regrets. The second time I made it, I had pita to use up, so I went the extra step. It, too, was fantastic.

The greatest thing about this bowl of garlicky chickpeas, toasted cashews, lemony yogurt and whatever pita path you choose to take is that it eats like a big bowl of savory, grown-up, glowed-up cereal. So pile it all in, leave the cold weather outside, park in front of a screen, and watch something that makes you happy.

Waving from the TV funhouse,

What We're Talking About

The Five-Second Trick That Makes Hummus Look Fancy

Hypnotize guests with an impeccable-looking swirl.   Read More ►

My Dad (the Chef) Told Me Not to Bother With Food Processors—But He Was Wrong

An immersion blender just won't cut it sometimes.   Read More ►

The Best Canned Chickpeas You Can Buy at the Store

We tasted 12 brands of chickpeas to find the best one for weeknight dinners.   Read More ►

Trending Recipes

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.