null

Issue #23 of our special series about cooking in the coronavirus era.

View this email in your browser | Manage newsletter preferences

THE WAY WE'RE COOKING NOW

Meet Mochi Cake, the Versatile Treat Your Weekend Deserves

Image may contain: Plant, Food, Meal, Produce, and Dish

It’s still hard to find AP flour out there, so here’s a gift: a cake that uses sweet rice flour instead. This mochi cake was designed to work with whatever’s in your pantry: throw in some cocoa powder, or some malt powder, or some pandan powder if you’ve got it. Or keep the cake plain—it’s so chewy and sugary-crispy on the edges, you won’t feel like anything’s missing.

View Our Recipe Finder

Trending Recipes

Two sandwiches piled with grilled chicken and fennel slaw on plates, beers along for the ride.

Grilled Chicken Caesar Sandwiches

View Recipe ►

Photo of one of our best tequila cocktails: Red-colored color in stemmed cocktail glass with mint leaf garnish

Say Anything Cocktail

View Recipe ►

Slice of a lemon-pistachio loaf with white icing a white plate.

Lemon-Pistachio Loaf

View Recipe ►

fish, potatoes, and olives on a plate

Za’atar Fish and Chips

View Recipe ►

Photo of Potato Pickle Salad.

Pickle Potato Salad

View Recipe ►

Deeply browned frittata turned out onto ceramic platter.

Roasted Red Pepper Frittata

View Recipe ►

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.