Laden...
| Crispy pita, colorful Jell-O, and cocktails that sing (but don’t buzz). View this email in your browser | Manage newsletter preferences
THIS WEEK IN YOU CAN COOK THIS! This week we’re shaking up our cooking with colorful desserts, buzz-free cocktails, and a crispy-yet-creamy lunch. Monday, January 11 on Instagram You Can...Break Out of Your Lunch Rut Join Epicurious editor Joe Sevier as he cooks through Fattet Hummus, a dish that's creamy, crunchy, and extremely satisfying. Tuesday January 12 - Wednesday, January 13 on Instagram and Epicurious You Can...Cut the Buzz Out of Your Cocktails There’s never been a more exciting time to make a nonalcoholic drink. Epi’s Maggie Hoffman (author of Batch Cocktails) walks us through the fundamentals of NA cocktailing, and the best alcohol-free bottles (including some bitter options) for your home bar. Thursday, January 14 on Instagram and Epicurious You Can...Make Jell-O Cool Again Okay, Jell-O never really lost its cool, but Chicano Eats author Esteban Castillo is here to show us a way to make it even cooler, with his recipe for gelatina de mosaico. Friday, January 15 - Sunday, January 17 on Instagram and Epicurious You Can...Go Vegan (for the Weekend), Part 1 Plant-based, climate-conscious cooking is the future—or, at least it can be your future for the next three days. Epi’s Lauren Joseph has the meat- and dairy-free meal plan to make it happen. VIEW THE FULL SCHEDULE
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Laden...
Laden...
