Top | Newsletter 2008

Culinate Newsletter June 11 08

(mailing, James Berry)

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 h1. Dear readers,

 Summer — with its flush CSA baskets and farmers’ market stands — is arguably food’s finest season. It’s the time of year when the simplest preparations go the furthest, when ingredients are best prepared without much fuss. 

 Kelly Myers had summer in mind when she wrote Front Burner this month. It’s a paean to mayonnaise, the homemade version of which is the perfect accompaniment to the season’s bounty. Kelly walks us through the mayo-making process, sets us straight about aïoli, and provides two fabulous recipes, Tarragon Caper Mayonnaise and Garlic Lemon Aïoli, at the same time.

 And from the archives, Keri Fisher provides three more great sauces, also excellent with summer foods: Easy Romesco, Tapenade, and Salsa Verde.

 Kim Carlson
 Editorial Director

 P.S. Congratulations to Sutee and Karen, lucky winners in the [/mix/challenge/wholegrainchallenge "Whole Grain Challenge"] book giveaway, where we give away copies of Whole Grains Every Day, Every Way and Bob's Red Mill Baking Book. Congrats also to Suzanne, who's won a Bob's Red Mill whole-grain gift basket for Frittering this week. You could win too: Just post your whole-grain (or other) meal on [/fritter Fritter] to be eligible to win each week throughout the month of June.
 
story1id: 75368
story1text: A little preparation leads to big payoff with these simple but special ice cream desserts.
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story2text: Here are two ideas for millet in sweets. But what about millet in savory dishes?

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recipe1text: "A carrot is the secret ingredient in this moist and delicious loaf."
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recipe2text: This one-bowl greens-and-grains dish makes a fine weeknight supper.

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