A beginner’s guide to vegetable sushi

Take it beyond the cucumber roll.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [View this email in your browser]( | [Manage newsletter preferences](newsletter=epi) [Epicurious]( COOK THIS NOW [Lentil and Chicken Soup with Sweet Potatoes and Escarole]( [I will always prefer soup made with homemade chicken stock instead of store bought, but it’s not always possible. If I’ve got leftover roast chicken or a rotisserie chicken, though, I like to boil the carcass in water while I cook lentils and sweet potatoes. That way, I’m cooking my soup ingredients and making a quick chicken broth, all at once. I pick the bones out, wilt in my favorite winter green (escarole), and top it off with lots of fresh dill and lemon. It’s nice and bright and comforting all at once. Enjoy,]( [Anna Stockwell's Signature and Headshot]( [VIEW RECIPE]( What We're Talking About [41 Best Chicken Soup Recipes]( [Something tells us it's soup o'clock.]( [Read More ►]( [The Power of the Pu Pu Platter]( [And, the power of presentation.]( [Read More ►]( [Photo of Vegetarian Temaki making ingredients on a table. ]( [How to Stop Worrying and Make Great Vegan Sushi at Home]( [The spirit of sushi at home is never precious and always delicious.]( [Read More ►]( Trending Recipes [Perfect Pesto Pasta]( [View Recipe ►]( [Whole Black Bass with Ginger and Scallions]( [View Recipe ►]( [Chai-Spiced Monkey Bread]( [View Recipe ►]( [Feel-Better Chicken and Rice Soup]( [View Recipe ►]( [Pork Tenderloin with Brussels Sprouts and Squash]( [View Recipe ►]( [Spicy Chickpea Poppers]( [View Recipe ►]( Did someone forward this to you? [Get COOK THIS NOW in your inbox.]( [Facebook]( [Twitter]( [Instagram]( [epicurious]( This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our [Privacy Policy]( | [Unsubscribe](newsletter=epi) Copyright © Condé Nast 2020. One World Trade Center, New York, NY 10007. All rights reserved.