| Plus: Recipes to help you transition from summer to fall. View this email in your browser | Manage newsletter preferences COOK THIS NOW Stuffed Eggplants and Zucchini in Rich Tomato Sauce In this recipe, summer produce gets stuffed with spiced ground lamb and cooked in an oniony tomato sauce. Top it off with crispy garlic, herbs, and yogurt. VIEW RECIPE What We're Talking About 13 Recipes to Cook in Pre-Fall, the Delicious In-Between Season We're In Right Now Cook those flat beans a little longer, roast those jalapeños a little slower, and train for the full-on season ahead. Read More ► How to Ease Into Meatless Eating, According to Cooks Who’ve Actually Done It Expert tips to help you combat boredom, get your protein, pack in flavor, and stay full. Read More ► This Butter Knife Means You'll Never Fear Cold Butter Again It makes funny little butter worms. And they melt perfectly on your toast. Read More ► Trending Recipes Brothy Pasta With Chickpeas View Recipe ► Charred Cabbage With Goat Cheese Raita View Recipe ► Shawarma-Spiced Tofu Pita Wraps View Recipe ► Paneer Butter Masala View Recipe ► Slow-Cooked Green Beans With Harissa View Recipe ► Grilled Whole Eggplant With Spicy Vinaigrette 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, [email protected], to your address book.
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