Laden...
| Plus, the best stock pots for simmering. View this email in your browser | Manage newsletter preferences
COOK THIS NOW This green vegetarian pozole from Epi contributor Pati Jinich relies on meaty mushrooms and succulent hominy to become a filling, soul-nourishing meal. Top your bowl with pungent radishes, fresh herbs, crunchy onion, and a squeeze of lime. READ MOREWhat We're Talking About
107 of Our Best Soups and Stews A big batch of soup will warm you up—and keep you eating well all week long. Read More ► INTRODUCING WELL EQUIPPED Gear Reviews, Taste Tests, and the Best Deals Online Straight to your inbox. GET THE NEWSLETTERThe Best Stock Pot for All of Your Big Boiling Needs We tested six highly-rated stock pots to find the best all-around model and the top budget pick. Read More ► Move Over, Crispy Chickpeas. Crispy Lentils Are Here Meet your new favorite crunchy soup and salad toppers, no pre-cooking required. Read More ► Trending Recipes
Lentil-Smothered Greens on Fried Bread Spicy and Tangy Broth With Crispy Rice Roasted Sweet Potatoes With Lentils and Feta–Tahini Sauce Quick Pork Ramen With Carrots, Zucchini, and Bok Choy 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.
One World Trade Center, New York, NY 10007. All rights reserved. | |||||||||||||||||||||||||||||||||||||||||||
Laden...
Laden...
© 2024
