Loading...
| Plus: Our easiest desserts ever. View this email in your browser | Manage newsletter preferences COOK THIS NOW This time of year, Epi commerce editor Lauren Joseph gravitates toward the velvety richness and tangy brightness of a classic lemon curd, but she doesn’t stop there, because lemon’s not the only fruit that shines in this easy spread. Here’s her guide to making grapefruit curd, pineapple curd, passionfruit curd, and (almost) any fruit curd—and how to liven up your batch with a touch of ginger, mint, or black pepper. READ MOREWhat We're Talking About
The best ways to treat yourself on a weeknight. Read More ► INTRODUCING WELL EQUIPPED Gear Reviews, Taste Tests, and the Best Deals Online Straight to your inbox. GET THE NEWSLETTERMore Than Just Extract: A Guide to Vanilla Paste, Powder, and More
There's more than one way to get vanilla flavor into your cakes and cookies. Read More ► Freeze Every Citrus Peel That Comes Through Your Kitchen
It's free flavor, and it's not doing your compost bin any favors. Read More ► Trending Recipes
Lemon Curd Tart With Olive Oil
Grapefruit Bars With Candied Zest
Cranberry-Orange Snacking Cake
Instant Pot Lemon Vanilla Rice Pudding
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...
