Top | Newsletter 2009

Culinate Newsletter August 26 09

(mailing, James Berry)

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 h1. Dear readers,
 I love stir-fried vegetable and meat (or tofu) mélanges, and at the same time, I am mystified by them. I often make the same reliable sauce — garlic, ginger, soy, with a little sesame oil — and sometimes I resort to the ready-made stuff. My family doesn't complain, but recently when I wanted to branch out, I knew just who to ask for help: Mamster.

 Matthew Amster-Burton had previously written on the site about [/columns/bacon/soysaucebasics?utmsource=NL20090826&utmmedium=email&utmcontent=Soysauce&utmcampaign=StirFry "soy sauce"] and another time about the [/columns/bacon/howtostir-fry?utmsource=NL20090826&utmmedium=email&utmcontent=Wokthisway&utmcampaign=StirFry "technique of stir-frying"], so I knew he must have some tricks up his sleeve for concocting stir-fry sauces. Indeed he does — starting at the market and continuing to the stove. 

 Like a top-notch stir-fry itself, Matthew's [/columns/bacon/stirfrysauces?utmsource=NL20090826&utmmedium=email&utmcontent=Stircrazy&utmcampaign=StirFry "terrific column about stir-fry sauces"] is loaded with good things. 

 Dig in!

 Kim Carlson
 Editorial Director

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story1text: "Red quinoa gives Deborah Madison's cucumber soup texture."
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story2text: "Anu Karwa offers suggestions for best keeping a few bottles on hand."

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recipe1text: "Use either freshly grilled or canned tuna for this adaptable, summery dish that everyone will like."
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recipe2text: "Quick! Make David Lebovitz's fruit cobbler while the fruits are still in season." 

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