Loading...
| Issue #43 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 Spinach-Artichoke Dip, But Make It Frittata Kendra Vaculin’s new column is called 3 Eggs and a Can, but in this, the second installment, she calls for...six eggs and a can. But stay with her here: it’s hard to make a frittata with just three eggs, and this dish is so good it’s worth breaking the rules for. Also? Like everything in our Smart Cook series, this dinner is as affordable as it is delicious. READ MORETrending Recipes Hot Sesame Noodles With Scallions and Pork Chilaquiles With Bacon, Eggs, and Cheese Cabbage Stir-Fry With Coconut and Lemon Black-Eyed Pea Salad With Hot Sauce Vinaigrette
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. | |||||||||||||||||||||||||||||||||||||||
Loading...
Loading...
