Top | Newsletter 2008

Culinate Newsletter July 23 08

(mailing, James Berry)

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 h1. Dear readers,

 Like many of us, Culinate columnist Deborah Madison is baking with fruit right now. Unlike many of us, though, she's baking with fruit every day. She's testing recipes for a new cookbook, and — lucky us — we'll be able to enjoy the, um, fruits of her labor in a year or two. 

 If you've ever taken the time to bake a gorgeous fruit pie, and then felt disappointed by the taste, Deborah can sympathize. So much depends on the fruit itself, and too often that fruit is less than sublime, especially supermarket fruit. 

 Deborah's advice: [/columns/deborah/thefruitsublime?utmsource=NL072308&utmmedium=email&utmcontent=LocalFlavors&utmcampaign=FruitDoesNotTravel "Buy your fruit at the farmers' market"]. As she says, "Good fruit doesn't travel." It's best sold within a day or two of being picked — something that doesn't usually happen at the grocery store.

 Kim Carlson
 Editorial Director

story1id: 179587
story1text: Think all baking powder is the same? Giovanna Zivny knows better.
story2id: 181897
story2text: Don't be afraid to make sausage at home. Matthew Amster-Burton tells how.

recipe1id: 35118
recipe1text: Make this gorgeous summer dessert with whichever berries are best at the moment.
recipe2id: 34614
recipe2text: A uncomplicated lamb dish for summer, with splendid flavor.

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