Plus: What’s the best brand of frozen peas?
View in browser | Manage preferences
COOK THIS NOW
You Can Turn Almost Any Veggie Into Gnocchi
Produce languishing in your fridge? These pillowy dumplings are the logical next step.
What We're Talking About
Do Pickles Go Bad?
We asked food safety experts for tips on when it’s time to throw out those spears. Read More ►
INTRODUCING WELL EQUIPPED
Gear Reviews, Taste Tests, and the Best Deals Online
Straight to your inbox.
41 Main Course-Worthy Vegetarian Salads
These hearty, meat-free salads lean on grains, nuts, and avocado to keep you satisfied. Read More ►
A Kitchen Funnel Is the Key to Organized Pantry Shelves
Seamlessly transfer a bag of rice into a storage container, or a jug of olive oil into a squeezy bottle. Read More ►
Celebrate Nowruz With a Menu Full of Fresh Herbs, Pistachios, and Saffron
This feast of herby rice, whole fish, and plenty of sweets will help you ring in the Iranian new year. Read More ►
The Best Frozen Green Peas You Can Buy at the Store
Our favorites were sweet with a fresh, grassy flavor and the skins gave way to a satisfying pop when you bit into them. Read More ►
Trending Recipes
Pasta With Sausage and Arugula
View Recipe ►
Swirl Spice Cake
Golden Yogurt Cake
Persian Rice With Fava Beans and Dill
Two recipe icons. One delicious offer.
Get unlimited recipes from Bon Appétit & Epicurious for just $5 $2.50/mo for 1 year.
Subscribe now.
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 2023.
One World Trade Center, New York, NY 10007. All rights reserved.
