Loading...
| Make it with peaches, plums, or apricots—or, all of them. View this email in your browser | Manage newsletter preferences
COOK THIS NOW This new tart from Tara O’Brady has an easy press-in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard. The fruit bakes to softness inside and the exposed tips become burnished, concentrating the flavors. READ MOREWhat We're Talking About
47 Sweet and Savory Plum Recipes When the late-summer fruit is in season, we're eating it every way we can. Read More ► The No-Boil Trick to the Best Iced Tea of Summer You can thank coffee for the inspiration. Read More ► This KitchenAid Paddle Attachment Makes Mixing Cookie Dough Even Easier It does the job of a spatula, scraping down the sides of the bowl as you go. Read More ► Trending Recipes
Buckwheat Chocolate Chunk Cookies Charred Buttered Plums With Cheese Oatmeal Ice Cream Cookie Sandwiches 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.
One World Trade Center, New York, NY 10007. All rights reserved. | |||||||||||||||||||||||||||||||||||||||||||
Loading...
Loading...
