Top | Newsletter 2012

Culinate Newsletter July 3

(mailing, James Berry)

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 h1. Dear readers,

 In honor of our national holiday, I hope you can find some time to be outside tomorrow — despite scorching temperatures predicted around much of the country. And if you're lucky and the day is pleasant, as ours is predicted to be here in Portland, here's hoping you can spend most of the day al fresco — including cooking and dining. 

 As for me, I'm taking the holiday off — independence from my laptop! 

 However you spend it, here's to a bang-up Fourth of July.

 Kim Carlson
 Editorial Director

 P.S. In case you missed it a few weeks ago, check out butcher Kari Underly's indispensable tips for cooking beef on a gas grill. 

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story1id: 348108
story1text: "Jennifer Busby suggests using jackfruit as the secret ingredient in meat-free barbecue."
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story2text: "Savita Iyer-Ahrestani grew up eating these brownies; now she makes them for her children." 

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recipe1text: "From the book 'How to Cook Meat,' by Christopher Schlesinger and John Willoughby, comes this grill-time favorite."
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recipe2text: "Do what Ina Garten did on the Fourth: Make ice-cream sodas."

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