Top | Newsletter 2009

Culinate Newsletter February 18 09

(mailing, James Berry)

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 h1. Dear readers,

 A new study has found that the recipes in the [/books/collections/allbooks/The+Best-Loved+and+Brand-New+Joy+of+Cooking?utmsource=NL20090218&utmmedium=email&utmcampaign=MoreFrugality "Joy of Cooking"] have increased in calories since the classic cookbook was first published in the 1930s. According to the Los Angeles Times, the increase is due to both higher-calorie ingredients and larger portion sizes.
 I wonder if there's a correlation between income (or perception of income) and high-calorie food? And if — as we explore '"the (or maybe even '"extreme) — we'll move toward lighter eating? 

 Perhaps I'm thinking about this especially as I contemplate tonight's dinner: trout, given to us by my father-in-law, who's raised trout in a pond on his farm for many years. It's simple fare, and though I'm tempted to gussy it up with bacon, maybe I won't. Maybe a bit of butter and a little garlic and lemon will be just fine. 
 Kim Carlson
 Editorial Director

 P.S. If you're looking for the link to your Culinate member page — "My Culinate" — it's in a new place: beneath the search box on the upper right-hand side of every page.

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story1text: Deborah Madison recounts a simple but elegant holiday dinner she prepared in Paris.
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story2text: Meet Caroline Lewis, an expert when it comes to kitchen gardens — and our newest Dinner Guest blogger. 

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recipe1text: Make this seasonal gratin as a side or main dish.
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recipe2text: This cocktail is not too sweet but full of citrusy flavor. 

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