| Think twice before using eggs straight from the fridge. View this email in your browser | Manage newsletter preferences COOK THIS NOW Blueberry Lemon Corn Muffins Savory cornmeal meets the sweetness of blueberries and zest of a lemon for tender muffins that come together in 45 minutes. This recipe calls for fresh blueberries, but frozen berries work just as well. VIEW RECIPE What We're Talking About 67 One-Pot Dinners For the Nights You Just Can't Do More Dishes Time to break out the skillet. Read More ► Restaurant Cookbooks to Inspire Your Home Cooking These cookbook authors are also restaurant owners—buying their books is one way to support them (plus, you’ll find new cooking inspiration in the process). Read More ► Do You Really Have to Use Room Temperature Ingredients in Baking? It turns out the temperature of your eggs (and butter) can indeed make or break your cake. Read More ► Trending Recipes Red Wine–Braised Chicken With Chorizo and Chickpeas View Recipe ► Toll House Chocolate Chip Cookies View Recipe ► Vegetarian Skillet Stuffed Shells View Recipe ► Crispy Scallop Salad View Recipe ► Lemon-Blueberry Poke Cake View Recipe ► One-Skillet Sausage and Cabbage Stir-Fry 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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