Plus: Throw a spice-sharing party this fall.

COOK THIS NOW

"Tzimmes" Chicken With Apricots, Prunes, and Carrots

Photo of a chicken recipe for Passover, served on a white platter with two white plates on the side.

Each element of this crowd-friendly dinner bakes on a sheet pan—the champion of stress-free hosting. Dried apricots and prunes caramelize in the chicken fat, coaxed along by a couple squeezes of honey and a few glugs of white wine.

READ MORE

What We're Talking About

Campari and soda and a black angel cocktails on a platter with flakey salt.

Take Your Next Cocktail With a Grain of Salt

If you’ve ever noticed that a pinch of salt can make a whole lot of cocktails taste better, you’re not alone. Read More ►

INTRODUCING WELL EQUIPPED

Gear Reviews, Taste Tests, and the Best Deals Online

Straight to your inbox.

GET THE NEWSLETTER

A square baking dish with a serving spoon in brownie pudding cake, and two bowls of cake with ice cream on the side.

Our Most Popular Recipes Right Now

Epicurious readers have been loving these easy cookies, silky pastas, and cheesy tuna melts. Read More ►

Image may contain: Powder, Spice, and Bowl, Ground Spices

Want Fresher Ground Spices? Throw a Party (Really!)

Don’t let those spices go stale on your spice rack. Buy fresh and divvy them up among friends if you know you won’t use your whole supply. Read More ►

Trending Recipes

Platter of spaghetti with quick cherry tomato sauce, one of our favorite easy summer pastas.

Pasta With 15-Minute Burst Cherry Tomato Sauce

View Recipe ►

Chocolate Miso Bread Pudding

View Recipe ►

9 snickerdoodles on a rose gold cooling rack.

Classic Snickerdoodle Cookies

View Recipe ►

A bowl of arroz caldo topped with shredded chicken, lime wedges, and sliced scallions.

Arroz Caldo (Chicken Rice Porridge)

View Recipe ►

Our Favorite Lasagna With Sausage, Spinach, and Three Cheeses

View Recipe ►

Banana Pudding

View Recipe ►

Two recipe icons. One delicious offer.

Get unlimited recipes from Bon Appétit & Epicurious for just ~~$40~~ $30/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