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One More Grilled Salad, Please

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epicurious.com

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epicurious@email2.epicurious.com

Sent On

Mon, Sep 26, 2016 04:51 PM

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For all the latest recipes and expert tips at any time! This email was sent to you by epicurious.com

[What to cook for Rosh Hashanah, fruit crisps, crumbles, and cobblers for fall, and more.] If you are unable to see the message below, [click here] to view. [Epicurious] COOK THIS NOW --------------------------------------------------------------- [Yellow Pepper and Corn Salad With Turmeric Dressing] [Yellow Pepper and Corn Salad With Turmeric Dressing / Photo by Alex Lau] [Facebook] [Twitter] [Pinterest] [Google Plus] Let the last of this season's fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi. [View Recipe] RECIPE ROUND-UPS --------------------------------------------------------------- Our best daily recipe collections [Pear and Cranberry Cobbler with Citrus-Infused Custard Sauce / Photo by Tim Hout] [Crisps, Crumbles, and Cobblers for Fall] [View Gallery] [Turkish Coffee-Rubbed Brisket / Linda Pugliese, food styling by Anna Hampton] [What to Cook for Rosh Hashanah] [View Gallery] [Yogurt With Fresh Figs, Honey, and Pine Nuts] [16 Ways to Make the Most of Fresh, Ripe Figs] [View Gallery] TRENDING RECIPES --------------------------------------------------------------- [1] [Dukkah-Crusted Salmon] --------------------------------------------------------------- [2] [Basic Method for Cooking Corn on the Cob] --------------------------------------------------------------- [3] [Crispy Baked Chicken Wings] --------------------------------------------------------------- [4] [Dark and Stormy] --------------------------------------------------------------- [5] [Our Favorite Macaroni and Cheese] --------------------------------------------------------------- [Exclusive Offer to Subscribe to Bon Appetit magazine for just $12] FOLLOW EPICURIOUS! [Epicurious on Facebook] [Epicurious on Twitter] [Epicurious on Pinterest] [Epicurious on Google+] For all the latest recipes and expert tips at any time! This email was sent to you by epicurious.com. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@email2.epicurious.com, to your address book. To view our Privacy Policy click [here]. To unsubscribe click [here]. Copyright © 2016 Condé Nast. All rights reserved. Sent from Condé Nast Digital, 1 World Trade Center, 33rd Floor, New York, NY 10007 Attn: E-mail Coordinator

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