Top | Newsletter 2012

Culinate Newsletter January 4

(mailing, James Berry)

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 h1. Dear readers,
 
 New year's resolutions often include losing weight and simplifying our lives. Here are two recent stories, both by Tara Parker-Pope over at the New York Times, that deal with just those topics: In the Sunday magazine, her article '"The looks at how our bodies rejigger themselves after gaining weight, which makes it difficult to keep off any weight we do lose. And in her Well blog, Parker-Pope Interviews Tamar Adler, a writer and chef who advocates ditching recipes in favor of simple techniques — like boiling water. There's a little more to it than that, of course, but Adler's bottom line is that we shouldn't be held hostage by recipes; instead of striving for extraordinary when we cook, we should be content cooking everyday food that's nourishing and tasty.

 Those stories are both great, but my favorite headline so far this year is this recent one from Sweden: '"Swede It's got everything: A long-lasting love affair, compost, and a happy ending. Enjoy!
 
 Kim Carlson
 Editorial Director

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story1id: 363974
story1text: "Seek out persimmons to make Deborah Madison's incomparable steamed pudding." 
story2id: 364888
story2text: "Shoshanna Cohen investigates all things Cool Whip, including the technicolored Crown Jewel Dessert."

recipe1id: 365225
recipe1text: "Tamasin Day-Lewis is to thank for these sweet and nutty-tasting treats, slightly heavier than plain scones."
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recipe2text: "Mark Bittman doing what he does so well: Making simple, nourishing, delicious food."




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