Top | Newsletter 2009

Culinate Newsletter May 13 09

(mailing, James Berry)

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 h1. Dear readers,

 Last week on Culinate we [/books/bookexcerpts/fat?utmsource=NL20090513&utmmedium=email&utmcontent=FatsExcerpt&utmcampaign=Fat excerpted] a bit of Jennifer McLagan's book Fat, which was recently named the James Beard Foundation's Cookbook of the Year. Subtitled "An Appreciation of a Misunderstood Ingredient, With Recipes," Fat explores the use of animal fat in cooking — how it fell from favor and how its use may be returning. (The majority of commenters on the piece seem to be embracing the fat.)

 There's much that remains unknown about diet — maybe especially about fats and oils — and sorting it out can be as complex as trying to master the tax code. Recently we published a piece on [/articles/features/vegetableoils?utmsource=NL20090513&utmmedium=email&utmcontent=Vegetableoils&utmcampaign=Fat "vegetable oils"], which often are heavily processed. Are they better — or worse — for our bodies than minimally processed animal-based fats?

 And what about the environmental toll each fat extracts?

 For years I've been making a version of spreadable butter that I found in [%bookLink code=0898155371 "Laurel's Kitchen"]. Half butter, half olive oil, the spread is our go-to topping for toast, corn on the cob, steamed green beans, and popcorn. (Recipe below.) 

 For now, I'll continue with that 50-50 blend.
 Kim Carlson
 Editorial Director

 P.S. Kim O'Donnel's [/columns/tabletalk/tt20090514?utmsource=NL20090513&utmmedium=email&utmcontent=TTMay14&utmcampaign=Fat "Table Talk chat tomorrow"] is open to any topic you might wish to raise related to food and cooking — including fats and oils. Join the discussion at 10 a.m. PT, 1 p.m. ET.

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story1text: "Deborah Madison is enhancing her spring salads with blossoms from the garden."
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story2text: "From almonds to walnuts, find out how to buy and store these favorite foods."

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recipe1text: A delicious butter cookie, spiked with almond extract.
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recipe2text: Blend butter and oil at home to create this easy-to-spread — and tasty — toast topper. 

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