Plus: A recipe for one sauce that’ll get you two dinners.

View in browser | Manage preferences

COOK THIS NOW

Jarred Peppers and Olives Are My Weeknight Dinner Dream Team

Associate food editor Kendra Vaculin’s sauce is all about flavor. Onions, garlic, and roasted red peppers are cooked into a jammy base, and caramelized with tomato paste, olives, and hot pepper flakes, with canned crushed tomatoes turning it into a true sauce. Use it to make her comforting baked rigatoni or one-pot spiced shrimp and rice.

What We're Talking About

The Best Jarred Mole Pastes

Of course, nothing beats a batch of mole painstakingly made from scratch. But if you’ve got a serious craving and not much time, these jarred sauces scratch an itch.   Read More ►

What to Cook Next: Our Best February Recipes

Everything you’ll want to cook in the coming month, including auspicious meals for the Lunar New Year, Super Bowl snacks, and chocolate desserts to make your Valentine’s Day sweeter.   Read More ►

Nik Sharma’s Formula for a Better Chocolate Bread Pudding

Turn leftover bread into something fantastic with these tips from cookbook author and Epi contributor Nik Sharma.   Read More ►

February Favorites

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

Copyright © Condé Nast 2022. 

One World Trade Center, New York, NY 10007. All rights reserved.