Plus: How to clean your cast iron skillet, wooden cutting board, and more.

View this email in your browser | Manage newsletter preferences

COOK THIS NOW

Image may contain: Ice Pop, Human, and Person

These refreshing pops blend two kinds of coconut for an extra rich and creamy flavor. Lime zest lends a lovely floral note.

VIEW RECIPE

What We're Talking About

Say Hello to the Greenest Veggie Burger

Cookbook author Shahir Massoud flips the script on Egyptian falafel, turning the bright green discs into delicious burger patties topped with tahini mayo and turnip pickles. Read More ►

INTRODUCING WELL EQUIPPED

Gear Reviews, Taste Tests, and the Best Deals Online

Straight to your inbox.

GET THE NEWSLETTER

Image may contain: Food, Creme, Dessert, Cream, Icing, Cake, Cupcake, Ice Cream, Meal, Confectionery, Sweets, and Egg

101 Frozen Dessert Recipes to Help You Beat the Heat

Keep these creamy, dreamy desserts in rotation all summer long. Read More ►

Photo of Bar Keeper's Freind being used to clean a dutch oven.

The Best Cleaning Products for Hard-to-Clean Kitchen Tools

The sprays, sponges, goops, and powders the Epi team uses to keep our tools in tip-top shape. Read More ►

Trending Recipes

Chocolate Grasshopper Ice Cream Tart

View Recipe ►

Photo of a black eyed pea burger recipe with chow chow toppings and potato chips.

Black-Eyed Pea Burgers With Creamy Barbecue Sauce

View Recipe ►

Image may contain: Cutlery, Fork, Food, and Dessert

3-Ingredient Frozen Mud Pie

View Recipe ►

Summer Berry-Coconut Milk Ice Pops

View Recipe ►

A loaf pan filled with labneh and lime ice cream with an ice cream scoop resting on top

No-Churn Labneh and Lime Ice Cream With Granola

View Recipe ►

Veggie burger on an artisan roll with sprouts and cucumbers; glass of beer in background.

Lentil Burgers

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, [email protected], to your address book.

View our Privacy Policy | Unsubscribe