Top | Newsletter 2008

Culinate Newsletter November 19 08

(mailing, James Berry)

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 h1. Dear readers,

 Where there's a table full of guests, there's a spectrum of eaters, from those with food allergies and sensitivites to those who eat everything and anything. And don't forget those with strong, um, preferences (often — but not always! — the under-12 set). 

 Most people will find something to like on our Classic Thanksgiving menu. This week on Culinate, blogger and dietitian Wendy Cohan walks us through [/mix/dinnerguest/agluten-freethanksgiving?utmsource=NL111908&utmmedium=email&utmcontent=Gluten-Free&utmcampaign=AlergiesThanksgiving "a gluten-free Thanksgiving."] Did you know that some turkeys are injected with a broth containing gluten? This is good information, whether you yourself are avoiding gluten or are cooking for others who cannot tolerate it.

 Meanwhile, Cindy Burke [/mix/dinnerguest/welcometothepeanut-freelunch?utmsource=NL111908&utmmedium=email&utmcontent=PBJ-Free&utmcampaign=AlergiesThanksgiving posts] about creative lunch ideas she came up with after learning that PB&Js would not be allowed in her daughter's lunch, due to peanut allergies among the students. 

 Let's hear it for being adaptable  in the kitchen — and safe at the table.

 Kim Carlson
 Editorial Director

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story1id: 190641
story1text: "The key to homemade udon noodles? Stomping, Matthew Amster-Burton reveals."
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story2text: Deborah Madison describes a photo shoot for her new dessert book.

recipe1id: 35306
recipe1text: This lasagne calls for no tomatoes, but has plenty of other autumnal vegetables. 
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recipe2text: "Burnt-caramel anything is awesome, but gelato? What could be better?"

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