Top | Newsletter 2011

Culinate Newsletter October 26

(mailing, James Berry)

[[invoke. page:newsletter1

# These are some of the fields that may be used
# =============================
# leadimageid:
# leadtext:

# story1id:
# story1text:
# story2id:
# story2text:

# recipe1id:
# recipe1text:
# recipe2id:
# recipe2text:

# vad: (html for vertical ad)
# hitBucket: (name used to track delivery)
# =============================

leadimageid: 337325

leadtext: !fmt/block |
 h1. Dear readers,
 In honor of Halloween — the biggest candy day of the year — our city's daily newspaper has been holding a competition of sorts: the Candy Bowl, an elimination tournament whereby readers cast votes for their favorite sweets. Two of mine were eliminated in the first round (love Swedish fish and Raisinets), but now it's down to the final two. I've cast my vote for Reece's Peanut Butter Cups. You?

 Honestly, though, I prefer homemade sweets. For treats that are seasonal and fun — and a whole lot less store-bought than packaged candy — consider making [/articles/features/candyapples "caramel or candied apples,"] pumpkin cookies drizzled with chocolate, or any of the other items tagged Halloween on the site. 

 But even if sweets aren't your thing, Halloween offers another tantalizing nibble: Roasted pumpkin seeds. Here's how to make them:

 Preheat the oven to 400 degrees. Rinse your seeds, being careful to remove all the stringy pulp. Place them in a bowl and sprinkle with a little salt; using your hands, mix it in well. Grease a large baking sheet, and on it spread the seeds in an even layer. Cook until the seeds are dry and just beginning to brown at the edges, about 15 minutes. Gobble them up or store any leftovers in an airtight container.
 Happy Halloween! And happy munching, too.

 Kim Carlson
 Editorial Director

# The lead text
story1id: 333939
story1text: "Suzanne Cope likes to leave a little something in the freezer for her husband — just like her Nani used to do."
story2id: 354741
story2text: "When Shoshanna Cohen got reacquainted with carob, she found lots of uses for it. Just don't try to tell her it's a substitute for chocolate." 

recipe1id: 355839
recipe1text: "These light and lovely pears come from Ghillie James, who's just written a book on preserving."  
recipe2id: 355843
recipe2text: 'Anjum Anand wants everyone to "cook Indian," and this vegetarian dish is a good starting place.'

# The ad
vad: |
 <a target='blank' href="">
 <img src="" " width="120" height="600" alt="" border="0"/></a>