The ultimate toasted sandwich, easy pasta, and a few great cooking projects for cold days.
This month, for our You Can Cook This series, we handed over the mic to a few of our favoarite cooking. And we’re so glad we did. We learned how to make perfectly chewy noodles. We ate vegan (for a weekend) and devoured bowl after bowl of warming soups.
And because we’re always looking for a UFABET little something sweet, and turned a wide range of winter fruits into luscious riffs on lemon curd.
You can check out the how-to videos from this month’s contributors in our Instagram highlights
Bombay Masala Chile Cheese Toasties
Epi contributor Tara O’Brady’s take on the street food classic is melty, cheesy, crunchy, and spicy. In other words, the ultimate lunch. Make the quick, zingy cilantro-mint chutney in advance, and you’ll be glad to have it in your fridge.
January brings cravings for light, for brightness—and a classic lemon curd satisfies. But lemons aren’t the only fruits that can be made into a zingy curd for topping scones or yogurt, cookies or cake. Here’s Commerce Editor Lauren Joseph’s guide to making curd from (almost) any fruit.
Caramelized Onion Pasta
Work-from-home lunches and weeknight meals need to be quick and easy—but that doesn’t mean they can’t be deeply flavorful. The smart move here is to keep a stash of caramelized onions in your freezer at all times.
Yeasted Beer Bread
This no-knead loaf, developed for Epicurious by Roxana Jullapat of Friends & Family in Los Angeles, is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye. And no, you don’t need a sourdough starter.