How We Divided the Cookware in Our Divorce Bon Appétit sent this email to their subscribers on April 15, 2024. When two home cooks split up dividing the cookware can be emotional.\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0View in browser |Manage preferencesDividing the Cookware in a DivorceWhen two enthusiastic home cooks split up, dividing the kitchen gear is more emotional than equitable.\xa0Read More →\xa0\u200aTHIS JUST INTravel with Bon Appétit on a Culinary Getaway to PeruThis September, join Bon Appétit for an exclusive food tour. We’re teaming up with Academic Travel Abroad to bring loyal readers like you on a truly special trip, celebrating the bold flavors and rich traditions of Peru. We still have spots—reserve yours.BOOK NOWWhen you buy something through our retail links, we may earn an affiliate commission.\u200aWhen Did We Fall Out of Love With Chipotle?Feelings toward the fast-casual Mexican chain have soured in recent years. What happened?\xa0Read More →\xa0\u200aI Need to Plan an ‘American Meal’On this episode of Dinner SOS, Chris, staff social video expert Adam Moussa, and World of Wine host André Mack help Gabe create the ultimate American feast.\xa0Read More →\xa0\u200aI Fell Into a Deep Cooking Rut—Here’s How I Got OutMy cooking became mind-numbingly boring, so I turned to the experts for help.\xa0Read More →\xa0\u200aCrispy Tofu With Maple-Soy GlazeHere’s one of our no-fail techniques for cooking tofu: Drain the tofu, then squeeze out as much water as possible (without smashing it) for the crispiest cubes.\xa0Get the Recipe →\xa0Weeknight InspirationFlattened Pork Chops With Greens and Mustard Sauce\xa0Get the Recipe →\xa0Herby Barley Salad With Butter-Basted Mushrooms\xa0Get the Recipe →\xa0Spiced Baby Eggplants\xa0Get the Recipe →\xa0Corn and Chickpea Bowl With Miso-Jalapeño Tahini\xa0Get the Recipe →\xa0Spring Sale: 56 Essential Recipes You Must Make this Year with Bon Appétit and Epicurious.Get unlimited digital access for just\\$6\\$2/mo for 1 yearGET DIGITAL ACCESSThis e-mail was sent to you by\xa0Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address,bonappetit@newsletters.bonappetit.com, to your address book.View ourPrivacy PolicyUnsubscribe|Manage Newsletter PreferencesCopyright © Condé Nast 2024. One World Trade Center, New York, NY 10007. All rights reserved.
