The Soup I Ate for More Than 450 Days Straight Bon Appétit sent this email to their subscribers on January 8, 2024. After giving birth to my daughter, miyeokguk was the brothy comfort I needed.\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\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 preferencesThe Soup I Ate for More Than 450 Days StraightKoreans traditionally eat miyeokguk, a nourishing seaweed soup, for several months postpartum. After giving birth to her daughter, it was the brothy comfort deputy editor Hana Asbrink needed.\xa0Read More →\xa0\u200aTHIS JUST INDinner SOS: A Podcast From Bon AppétitIn BA’s podcast, Chris Morocco and a rotating cast of cooking experts answer cries for help from desperate home cooks.LISTEN NOWWhen you buy something through our retail links, we may earn an affiliate commission.\u200aThe Stanley Craze Is Happening Like the Owalala Isn’t Right HereThere’s a reason you’re seeing Owala’s colorful, TikTok-famous design everywhere.\xa0Read More →\xa0\u200aThe Best Planners and Notebooks for an Organized New YearWhether you need a physical reminder to log onto that Zoom or a monthly calendar that doubles as a gratitude journal.\xa0Read More →\xa0\u200a27 Lemon Dessert Recipes for When Life Gives You LemonsFrom tarts to bars to a lemon cream cloud sprinkled with graham cracker dust.\xa0Get the Recipes →\xa0\u200aAlways-Tender London BroilBaking soda, which gets mixed into the marinade, plays a crucial role in tenderizing the steak, keeping it nice and juicy while it cooks.\xa0Get the Recipe →\xa0Steak-OutEasy Steak With Pan Sauce\xa0Get the Recipe →\xa0Skirt Steak With Scallion Thecha\xa0Get the Recipe →\xa0Strip Steak With Umami Butter Sauce\xa0Get the Recipe →\xa0Strip Steak au Poivre\xa0Get the Recipe →\xa0The Holiday Sale is the perfect time to subscribe to Epicurious and Bon Appétit.Get unlimited digital access for just\\$6\\$2/mo for 1 year.GET 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.
