Spicy and Buttery Tofu Bon Appétit sent this email to their subscribers on March 16, 2024. And more recipes we made this week.\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 preferencesGochujang Tofu and More Recipes We Made This WeekThis umami-rich tofu dish—tangy, saucy, and spicy—comes together faster than you can steam a pot of rice. This week, editors also made citrusy soba, hearty khichdi, and more.\xa0Read More →\xa0\u200aSPRING SALEBecome a Subscriber TodaySince we printed our first issue in 1956, the test kitchen has published tens of thousands of recipes. We combed our enormous archive and curated the 56 recipes you must make this year. Subscribe today for full access.SUBSCRIBE NOWWhen you buy something through our retail links, we may earn an affiliate commission.\u200aFake Meat Is Failing. Could Jeff Bezos Save It?Bezos’s Centers for Sustainable Protein plans to create healthier fake meats that taste better. A suffering fake meat industry stands to benefit from the investment.\xa0Read More →\xa0\u200aThe 10 Best Granola Brands, According to Bon Appétit EditorsWhether you like your clusters nutty, grain-free, or not too sweet, we’ve got a granola pick for you.\xa0Read More →\xa0\u200a73 Easy Dessert Recipes for When You Don’t Want a ProjectSatisfy your sweet tooth with stress-free bakes and quick-fix sweets.\xa0Get the Recipes →\xa0\u200aJapanese CheesecakeA stalwart of Japanese bakeries, this soufflé-like cheesecake is delightfully jiggly and airy, infused with subtle but bright lemon.\xa0Get the Recipe →\xa0Cream Cheese, PleaseBlack-Bottom Brownies\xa0Get the Recipe →\xa0Spinach and Artichoke Melts\xa0Get the Recipe →\xa0Creamy Kimchi Dip\xa0Get the Recipe →\xa0BA’s Best Cheesecake\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.
