Top | Newsletter 2010

Culinate Newsletter June 30 10

(mailing, James Berry)

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 h1. Dear readers,
 I wouldn't call our friend Gideon a grill fanatic, but he does have three Char-Broils over in a corner of the yard — a Rolls Royce model that he cooks on regularly; an ancient grill (his first) that he never cooks on but can't bear to part with; and a workhorse that he can use, despite its broken lighter, if there's overflow. 
 It's a sort-of grill museum, and if Gideon's moist and flavorful salmon is an indicator, every household should have one.

 Nothing like that at our place, though. We have a simple three-legged Weber, and every time we want to use it, we have to drag out the chimney starter. We never regret the effort, however: Grilled food says summertime as much as Watermelon Mint Pops or Dark Chocolate Ice Cream. 

 We've got plenty of how-to-grill content on Culinate, including Matthew Amster-Burton's advice for yakitori grilling (also known as meat on a stick); Bob Blumer and Elizabeth Karmel's tips on cooking pizza on the grill; and David Joachim and Andrew Schloss's technique for grilling vegetables and other sides.

 Some of our favorite grill recipes too: Kathleen Bauer's fantastic Paella on the Grill; Matthew Card's tender and flavorful Grill-Smoked Spatchcocked Chickens; and Ellen Jackson's amazing Grilled Mussels and Clams.

  Finally, there's Augusta Scattergood's review of Holy Smoke, a book about North Carolina barbecue. I don't think I'm spoiling anything by telling you that despite the fact Scattergood hails from Memphis, she really likes this book. 

 Happy Fourth!
 Kim Carlson
 Editorial Director

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story1id: 285747 
story1text: "Portland chef Jenn Louis teaches us to make baked eggs with castelvetrano olives, one of her favorite simple meals — and now one of ours, too."
story2id: 279438 
story2text: "In this excerpt from her memoir about being a lifelong vegetarian who learns to eat meat, the teenaged Tara Austen Weaver falls for Martha Stewart." 

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recipe1text: Reminiscent of your favorite sushi roll, but with succulent, marinated chicken.
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recipe2text: Breaded and baked cheese makes a creamy-crunchy accompaniment to tender greens. 

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