Laden...
| Meet the magic ingredient behind miso and soy sauce. View this email in your browser | Manage newsletter preferences
COOK THIS NOW Cider-Brined, Mustard-Glazed Pork Loin There are plenty of reasons why you might not make ham for Easter this year: you can’t get one, it’s just too big for your smaller-than-usual Easter dinner, or you’re just not in the mood. Whatever the reason, may I suggest making this pork loin instead? With an apple cider brine and maple-mustard glaze, it has all the flavors of a classic Easter ham, in a juicier package. And it’s easier to make smaller—just halve the whole recipe. You’ll want to order a smaller pork loin, or start by cutting your meat in half and freezing the rest for another time. Because this needs to brine before cooking to get that ham flavor, make sure to start a day ahead! What We're Talking About
59 Baked Goods That Don't Require All-Purpose Flour We heard you're out of AP flour. But you can still bake! Read More ► My Rice Cooker Isn’t Fancy, But It’s Perfect This low-key Zojirushi model does just one thing—and it does it very well. Read More ► How to Cook With Koji, the Savory Secret Weapon That Chefs Love The mold responsible for miso, soy sauce, and sake works wonders as a marinade at home. Read More ► Trending Recipes
One-Pot Gingery Chicken and Rice With Peanut Sauce Gluten-Free Chocolate and Buckwheat Waffles Chicken Thighs With Crunchy Summer Veg 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.
One World Trade Center, New York, NY 10007. All rights reserved. | ||||||||||||||||||||||||||||||||||||||||||
Laden...
Laden...
