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Plus: The basics of baking with weed.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View in browser | Manage preferences     COOK THIS NOW Watermelon, Arugula, and Pine Nut Salad     When it's too hot to cook, this salad cools. Crumbled feta, juicy watermelon, peppery arugula, and a simple vinaigrette come together in just 15 minutes. VIEW RECIPE What We're Talking About     The Best Gifts for Your Wedding Registry, According to Food Experts   A set of drinking glasses that refuses to break, a fully loaded picnic backpack (complete with mini cheese board!), and other no-regrets additions to your wedding gift list.   Read More ►     Our 13 Newest Recipes   These brand-new dishes from Epi staff and contributors will make your barbecues better and your weeknight dinners more delicious.   Read More ►     It's High Time You Knew How to Make Cannabutter   Infused edibles are much easier to make at home than you might think; three experts weigh in on process, dosing, and the best recipes for putting your butter (or oil) to work.   Read More ► Trending Recipes   Molten Chocolate Chunk Brownies   View Recipe ►   Watermelon Limeade   View Recipe ►   Sour Cream and Onion Potato Salad   View Recipe ►   Pork Meatballs and Cucumber Salad   View Recipe ►   Ginger-Mustard Barbecue Sauce   View Recipe ►   Plum-Cardamom Crumble With Pistachios   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.