The Vintage Gourmet Dessert My Family Has Been Making for 22 Years

Plus, Lemon Meringue Bread. [View this email in your browser]( [Daily Recipe From Bon Appétit + Epicurious Logo] [A flourless chocolate roulade with whipped cream and topped with confectioner's sugar on a serving platter.]( [Epicurious]( [The Vintage Gourmet Dessert My Family Has Been Making for 22 Years]( [READ MORE →]( [A grid of six pieces of toast, with varying levels of doneness. ]( [Bon Appétit]( [Is Burnt Food Safe to Eat?]( [READ MORE →]( [Cheese, tomatoes, and hot honey on a tray with toast.]( [Cheesy Tomato Hot-Honey Toasts]( [GET THE RECIPE →]( [Cookies with chocolate chips, walnuts, cherries, sesame, and black sesame seeds on an aluminum baking sheet.]( [Sesame Chocolate Rye Breakfast Cookies]( [GET THE RECIPE →]( [Overhead shot of quiche Lorraine in a glass pie dish with one slice removed and another slice cut.]( [BA’s Best Quiche Lorraine]( [GET THE RECIPE →]( [Loaf of lemon meringue bread on parchment paper.]( [Lemon Meringue Bread]( [GET THE RECIPE →]( [Two recipe icons. One delicious offer.]( [Get unlimited recipes from Bon Appétit & Epicurious for just $5 $2.50/mo for 1 year.]( [Subscribe now.]( 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 2023. One World Trade Center, New York, NY 10007. All rights reserved.