| Homemade salad dressing is as simple (or fancy) as you want it to be. View this email in your browser | Manage newsletter preferences COOK THIS NOW Weeknight Beans on Toast This recipe makes more saucy, sausage-laced beans than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. If you don’t have spinach, any greens from your fridge will work, including mustard greens, kale, or collards. VIEW RECIPE What We're Talking About 67 Cabbage Recipes for Salads, Slaws, Stir-Fries, and More There's no such thing as too much cabbage. Read More ► This Giant Sauté Pan Has Finally Convinced Me to Batch Cook Batch cooking has never looked better—this roomy sauté pan gets me there. Read More ► How to Make Vinaigrette, From Super Basic to Extra Fancy Whether you're making a two-ingredient blend or a seven-ingredient masterpiece. Read More ► Trending Recipes Chicken Cutlet Sandwiches With Cabbage Slaw View Recipe ► Chicory Salad With Honey-Mustard Vinaigrette View Recipe ► Big-Batch Freezer Pork Tenderloin Strips View Recipe ► Charred Cabbage With Goat Cheese Raita View Recipe ► Spicy Larb With Cabbage Cups View Recipe ► Leeks in Vinaigrette With Walnuts and Tarragon 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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