Top | Newsletter 2011

Culinate Newsletter January 12 11

(mailing, James Berry)

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 h1. Dear readers,

 This week, Deborah Madison challenges us to take note of the foods we've stopped seeing — because they simply blend in to the kitchen landscape. In her case, it was a couple of winter squashes (yes, the ones she wrote about in October), but happily, she has lots of ideas for using up those squash — while it's still winter.

 What edibles in your kitchen do you just not see anymore? My fridge is full of them — jars we've stashed on the door or at the back of the middle shelf: good things that I just don't use often, like preserved lemons, fish sauce, and fig jam. 

 Invisible foods abound in the freezer, but even the kitchen counter "hides" a few things. A few months ago, I received a Foodzie box of amazing goodies. Now, there are miniature jars of maple syrup and balsamic honey vinegar to use up; they've been residing in plain view since October. No more!  

 So here's to seeing the food we've, well, stopped seeing. I'm going to start tonight with that bag of potatoes on the basement steps — and make Carrie Floyd's roasted and crispy Smashed Potatoes.

 Kim Carlson
 Editorial Director

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story1text: "Sweets for the allergic: Reviews of two new books, plus recipes and reflection from Zanne Miller." 
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story2text: "Kelly Myers strategizes cooking a stewing hen, and comes up with a sensational chicken ragu." 

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recipe1text: "Here's a quick, easy, weeknight-friendly soup that will transport your tastebuds to Mexico."
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recipe2text: "Deborah Madison pairs roasted squash with dates and maple syrup in this cold-weather cake."

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