| We cooked many pounds of pintos—and debunked a few myths. View this email in your browser | Manage newsletter preferences COOK THIS NOW Pasta With Brown Butter, Whole Lemon, and Parmesan Using a sliced whole lemon gives you unbeatable fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays nicely with the pasta, butter, and Parmesan. VIEW RECIPE What We're Talking About 57 Quick and Easy Pasta Recipes These pastas are uncomplicated, easy, and most importantly, delicious. Read More ► The Food Preservation Methods We're Loving Right Now Vacuum sealers, wine savers, and dehydrators: These are the products that will keep you from subsisting solely on canned beans. Read More ► Should You Actually Soak Beans Before Cooking? The world has many opinions about cooking beans—we took them to our test kitchen to find out the truth. Read More ► Trending Recipes Instant Pot Braised Lamb With White Beans and Spinach View Recipe ► Orecchiette With Buttermilk, Peas, and Pistachios View Recipe ► Sourdough Key Lime Ricotta Cookies View Recipe ► Weeknight Beans on Toast View Recipe ► Salad Pasta View Recipe ► White Bean Salad With Lemon and Cumin 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.
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