Top | Newsletter 2011

Culinate Newsletter June 15

(mailing, James Berry)

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 h1. Dear readers,
 I grew up with a father who cooked. Like many fathers, he tended the grill in summertime, but he also cooked freshly caught trout over a campfire — talk about bringing home the bacon — and he made pancakes from scratch. He had other tricks up his sleeve too — omelets the size of small handbags and elaborate salads full of all kinds of vegetables. And he made a mean bowl of popcorn too (this was before the countertop air popper). 

 But Dad's biggest contributions to our sustenance — besides funding trips to the grocery store, of course — may have been gardening and hunting. He fed us well and taught me much.

 Now I live with a husband who cooks, too. He steams clams, sautés leafy greens, bakes bread, and makes our favorite dinner, pizza, completely from scratch. He and our daughters created "Skagamagoosh," a rice and bean dish that varies with the ingredients in the fridge, and the girls will take that know-how with them to adulthood. He's mastered the Negroni, makes a sublime Americano, and can whip up a batch of homemade ice cream, too. No wonder I'm smitten.

 For all the dads who take to the kitchen, Happy Father's Day. We appreciate you always but are especially grateful for your time at the stove!

 Kim Carlson
 Editorial Director

 P.S. If you're looking for ideas for a Father's Day menu, check out Fred Thompson's Absolutely Perfect Steaks — and tune into Kim O'Donnel's welcome summer chat tomorrow, Thursday, June 16, at 1 p.m. ET, 10 a.m. PT. She has plenty of ideas for cooking the foods of the season. 

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story1id: 331821
story1text: "These vineyards are enticing summer-time guests with more than just wine." 
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story2text: "Steve Subera found cooking inspiration in an unlikely place: a can of soup."

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recipe1text: "Low-fat yogurt lightens this classic dressing, without compromising flavor."
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recipe2text: "Keep the ingredients on hand all summer, and use this versatile recipe for any stone-fruit galette, too."

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