Top | Newsletter 2012

Culinate Newsletter January 18

(mailing, James Berry)

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 h1. Dear readers,
 
 January is the time for fresh starts and big plans — getaways, new jobs, and growing families. Paradoxically, perhaps, It's also a month to curl up by the fire and read mysteries or knit — that is, before you finally pull on boots and take up shovel to remove freshly fallen snow. 

 If you like to bake, these deep winter weeks are a prime time to try new things. Turn up the oven and create something sweet-scented and delicious for your household: Kim Boyce's Crumble Bars, currently featured on our home page; Dede Wilson's Matcha Tea Leaf Shortbreads; or Molasses-Ginger Stout Cake with Ginger Glaze, a Claudia Fleming recipe adapted by Kir Jensen. 

 And if you're feeling really ambitious, you might serve the cake alongside Hank Sawtelle's Stout Ice Cream, which, like the cake, is featured in Ashley Griffin Gartland's new book, Dishing Up Oregon. But if you're not — at least take some time to leaf through the beautifully illustrated book and make plans — for all the dozens of good-looking things you can cook up later in the year.

 Kim Carlson
 Editorial Director

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story1text: "Deborah Madison sees all kinds of possibilities in a bowl of crumbs."
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story2text: 'John Grossmann recalls the meal that was his "culinary Continental Divide."' 

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recipe1text: "Here's an example of breadcrumbs put to good use by Tamasin Day-Lewis."
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recipe2text: "Nigel Slater adds grated beets to ground lamb in this recipe from his book 'Tender.'"




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