Pot-roast your spring vegetables

Plus: The best racks for hanging your skillets.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Hot-Smoked Salmon With Salted Yogurt and Fennel     A chunk of smoked salmon is the heart of this refreshing, savory dish. You'll pile crisp fennel onto a bed of lemony yogurt, then top the whole mix with a tangy mustard dressing. VIEW RECIPE What We're Talking About     11 One-Pan Recipes to Keep Your Dishes to a Minimum   How to do more eating (and less cleaning) this weekend.   Read More ►     The Best Hanging Pot Racks for Your Kitchen   Reclaim your cabinet space!   Read More ►     The New Pot Roast Is a Pile of Carrots (or Beets)   It's not just hunks of meat that benefit from low and slow cooking in a covered pot.   Read More ► Trending Recipes   Chicken Paillards With Schmaltz Bread Salad   View Recipe ►   One-Skillet Orzo With Tomatoes and Eggs   View Recipe ►   Black Lentil and Harissa-Roasted Veggie Bowl   View Recipe ►   Hot Honey Pork Chops With Escarole   View Recipe ►   Sri Lankan Cashew Curry   View Recipe ►   Cast-Iron Pizza With Fennel and Sausage   View Recipe ► 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 2021.  One World Trade Center, New York, NY 10007. All rights reserved.