Top | Newsletter 2009

Culinate Newletter June 17 09

(mailing, James Berry)

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 h1. Dear readers,

 If your dad is anything like mine, he likes to grill. My dad likes to grill so much, he installed an indoor gas grill in the kitchen of my parents' home, with a huge exhaust fan. Thus, grilled T-bones, grilled salmon, and grilled game hens are year-round treats at their house. 

 I know Dad has grilled not only those more-common meats, but also buffalo burgers, wild turkeys, and antelope steaks. They almost always taste amazing.

 However, I am fairly certain my dad has not grilled many vegetables. Andrew Schloss and David Joachim could give him some tips (as this [/books/bookexcerpts/Mastering+the+Grill?utmsource=NL20090617&utmmedium=email&utmcontent=MasteringtheGrillExcerpt&utmcampaign=GrillTime excerpt] from their awesome grilling book, [/books/collections/allbooks/Mastering+the+Grill?utmsource=NL20090617&utmmedium=email&utmcontent=MasteringtheGrillbook&utmcampaign=GrillTime "Mastering the Grill"] shows).

 What would my dad think of grilling [/articles/culinate8/theuniversalgrill?utmsource=NL20090617&utmmedium=email&utmcontent=UniversalGrill&utmcampaign=GrillTime "pizza dough, potatoes, or fresh fruit"]? (Note to self: Ask Dad what he thinks of  [/recipes/collections/Contributors/ellenjackson/roastedstrawberries?utmsource=NL20090617&utmmedium=email&utmcontent=GrilledStrawberries&utmcampaign=GrillTime "grill-roasted strawberries"].) 

 I'm wishing my dad could be around when I try grilling flatbreads this weekend (courtesy of Katherine Miller of the Oregonian). But as it is, I'll just have to channel his steady hand. 
 As I try to do often anyway.

 Happy Father's Day — to my great dad and all the other great dads across the land.
 Kim Carlson
 Editorial Director

 P.S. It's the season of short nights and long days: Summer Solstice. Kim O'Donnel is chatting about solstice feasting tomorrow on [/columns/tabletalk/tt20090618?utmsource=NL20090617&utmmedium=email&utmcontent=TT20990618&utmcampaign=GrillTime "Table Talk,"] at 10 a.m. PT, 1 p.m. ET. Come on by!

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story1id: 228939
story1text: "Kelly Myers is wild about the incomparable alliums of the season: spring onions."
story2id: 230010
story2text: "We recommend three new food-reference books as gifts for recent college graduates."

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recipe1text: "Kohlrabi is a crunchy wonder. Ivy Manning likes it in a salad with pea shoots."
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recipe2text: "The only challenge here is finding the right bowl in which to display your gorgeous creation."

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