Don’t throw out your anchovy oil

Plus: Vegan meatloaf  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [View in browser]( | [Manage preferences](newsletter=epi) [Epicurious]( COOK THIS NOW [Should You Put Those Hot Leftovers Directly in the Fridge?]( [Food storage containers with leftovers on a kitchen counter. ]( Here’s how to handle that next boiling-hot pot of stock. [READ MORE]( YOUR ULTIMATE RECIPE RESOURCE   [All of Our Recipes, at the Touch of a Button]( [Find these recipes (along with 50,000 more from Bon Appétit, Gourmet, and Epicurious) on our iOS app. Download now to start your free trial.]( [DOWNLOAD NOW]( What We're Talking About   [Vegan Meatloaf on a white platter]( [Vegan Meatloaf]( [A few clever choices make this faux meatloaf extra appealing: Deeply caramelized mushrooms and onions are rife with umami and sweetness, while brown rice brings nubby texture, subtly evoking ground meat. Read More ►]( INTRODUCING WELL EQUIPPED Gear Reviews, Taste Tests, and the Best Deals Online Straight to your inbox. [GET THE NEWSLETTER]( [Two bar soap dishes on a marble countertop with two bars of Japanese Yuzu soap.]( [Soap Dishes Are Back and Better Than Ever]( [The best ones allow for proper ventilation—and look stylish standing by your sink. Read More ►]( [A platter of chicken fajitas being served with tortillas, cheese, avocado and pico de gallo.. ]( [19 Popular Weeknight Dinners]( [These rapid stir-fries and zippy salads will keep the vibes up all week long.]([Read More ►]( [Crackers marinating in a plastic bag with anchovy cans on the side.]( [Don’t Throw Out Your Anchovy Oil—Use It to Make a Party Snack]( [These crunchy bites are umami-blasted with anchovy oil, Dijon mustard, black pepper, and Parmesan.]([Read More ►]( [Four variations of manhattan cocktails in stemmed glasses. ]( [Make a Better Manhattan—and Then Make Its Neighbors]( [This rye cocktail is a classic for a reason. But that doesn’t mean you have to make it the same way every time.]([Read More ►]( Trending Recipes   [French Onion Tart on parchment paper ]( [French Onion Tart]( [View Recipe ►]( [Spiced pineapple crumble with a scoop of ice cream in a baking pan.]( [Spiced Pineapple Crumble]( [View Recipe ►]( [Easy Vegan Chocolate Cake]( [View Recipe ►]( [Photo of Lamb Haleem in a bowl with shallots, cilantro and ginger. ]( [Instant Pot Lamb Haleem]( [View Recipe ►]( [The New Year Is the Perfect Time to Subscribe.]( [Get unlimited digital access for just $6 $3/month for 1 year.]( [GET DIGITAL ACCESS]( 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]( Copyright © Condé Nast 2024. One World Trade Center, New York, NY 10007. All rights reserved.