Plus: Cut down on plastic in the kitchen by making DIY beeswax wrap.

View this email in your browser | Manage newsletter preferences

COOK THIS NOW

Photo of eight Bombay Rolls in a metal baking dish.

Standing three tiers high, the magniﬁcent Bombay sandwich is a whopper of a construction. It’s also a labor of love to make at home, so this recipe embodies its spirit—a sharp, hot green chutney, cheese, and onion—in a storebought puff pastry roll that can be made in just minutes.

VIEW RECIPE

What We're Talking About

The Epicurious Interactive Cocktail Cabinet

Have a bottle of gin and a lemon? Some whiskey and sweet vermouth? Check out this interactive recipe finder to pick your new signature drink. Read More ►

INTRODUCING WELL EQUIPPED

Gear Reviews, Taste Tests, and the Best Deals Online

Straight to your inbox.

GET THE NEWSLETTER

Photo of the wax and fabric used to make bee's wax wrap.

Should You Make Your Own Beeswax Wrap?

How to DIY our favorite sustainable kitchen staple. Read More ►

Image may contain: Food, Dessert, Bread, Cake, Pie, Tart, Animal, Honey Bee, Invertebrate, Bee, and Insect

12 Easy Spring-y Recipes for Eating Outside

The time has come for alfresco meals. Read More ►

Trending Recipes

Two sandwiches piled with grilled chicken and fennel slaw on plates, beers along for the ride.

Grilled Chicken Caesar Sandwiches

View Recipe ►

Paper Plane Cocktail

View Recipe ►

photo of two glasses of last word cocktails with lime twists.

The Last Word

View Recipe ►

Image may contain: Plant, Dish, Food, and Meal

Mango Toast With Hazelnut-Pepita Butter

View Recipe ►

Moscow Mule

View Recipe ►

Image may contain: Human, Person, Food, Seasoning, Meal, Dish, and Plant

Deep Dish Quiche With Garnishes

View Recipe ►

(image) Condé Nast Spotlight | The breaking news and top stories everyone is talking about. All in one place. The most popular stories from Vogue, GQ, The New Yorker, Vanity Fair, Wired, Architectural Digest and more. STAY INFORMED

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.

View our Privacy Policy | Unsubscribe