| And a panzanella that was designed for August. View this email in your browser | Manage newsletter preferences COOK THIS NOW Goat Birria Tacos With Cucumber Pico de Gallo Birria is usually served with a side of consomé, the rich pan juices from the roasted meat. This recipe takes things a step further by puréeing those juices with roasted vegetables and dried chiles, turning the consomé into a spicy dipping sauce. VIEW RECIPE What We're Talking About Our 84 Spiciest, Chile-Packed Recipes Dishes that bring the heat—and plenty of flavor to back it up. Read More ► 9 Well-Designed Flasks That Aren’t Embarrassing These aren’t your uncle’s hip flask. Read More ► This Peach Panzanella Is Summertime Cooking at Its Best Hot pickled peppers, strips of bacon, and crispy bread turn peak-season produce into a summery—and budget-friendly—dinner. Read More ► Trending Recipes Hot Honey Pork Chops With Escarole View Recipe ► Grilled Peach Toast With Pimiento Cheese View Recipe ► Sambal Shrimp Lettuce Wraps View Recipe ► Peanut Drinking Snack View Recipe ► Spicy Chickpeas With Runny Eggs and Prosciutto View Recipe ► Peaches and Tomatoes With Burrata and Hot Sauce 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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