Tangzhong Makes Milk Bread Better—But Not for the Reason You Think

Plus, Roasted Roots With Green Salsa. [View this email in your browser]( [Daily Recipe From Bon Appétit + Epicurious Logo] [Two loaves of Milk Bread being sliced. ]( [Epicurious]( [Tangzhong Makes Milk Bread Better—But Not for the Reason You Think]( [READ MORE →]( [Bon Appétit]( [After Years of Tinkering, I Finally Developed a Vegan Phở That Tastes Like Childhood]( [READ MORE →]( [A large Khachapuri baked on a sheet pan being served. ]( [Epicurious]( [Khachapuri for a Crowd]( [GET THE RECIPE →]( [Vegan pho with rice noodles, tofu, bok choy in a bowl]( [Bon Appétit]( [Vegan Pho]( [GET THE RECIPE →]( [Roasted carrots and root vegetables with green salsa on a gold plate]( [Bon Appétit]( [Roasted Roots With Green Salsa]( [GET THE RECIPE →]( [Adjaran Khachapuri on a platter.]( [Epicurious]( [Adjaran Khachapuri]( [GET THE RECIPE →]( [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]( SIGN UP FOR OUR NEWSLETTERS [Bon Appétit Logo]( [Epicurious Logo]( This email was sent to you by Bon Appétit and Epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e–mail address, food@fig.condenast.com, to your address book. [View our Privacy Policy]( [Unsubscribe]( Copyright © Condé Nast 2022. One World Trade Center, New York, NY 10007. All rights reserved.