(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, It's hard for me to pass up a recipe for a good-sounding dollop — that is, a dip or spread that packs a lot of flavor into a spoonful. Why am I such a fan? First, they're usually a breeze to make, especially if you own a food processor. And second, they make good snacks. Pair a little dish of something flavorful and robust with a few vegetable spears — carrots, peppers, jicama; or maybe a slice of rustic bread spread with a bit of goat cheese and a smear of something good. A well-made dollop dresses up just about anything else — lentils, vegetables, fish. If they were clothes, these foods would be the accessories — the scarves and boots that look great with everything from jeans to LBDs. Recently, I've spent time perusing two new cookbooks by Culinate friends and fellow Portlanders: Roots, by Diane Morgan, and The Oregonian Cookbook, edited by Katherine Miller. Both books are absolute winners, filled with amazing-sounding recipes. But while I was intrigued by such things as Candied Lotus Root and Garlic Almond Soup (who wouldn't be?), the recipes I tested and tasted first were the ones we're now featuring on Culinate: Carrot Top Pesto and Roasted Red Pepper-Cashew Spread. Each of these items won me over with their color, flavor, and — let's be real — the quickness and ease with which they come together. They'll both be joining Clifford Wright's spicy Turkish yogurt sauce among my favorite … dollops. Kim Carlson Editorial Director # The lead text story1id: 412266 story1text: "Joan Menefee discovers that not everyone feels flattered when asked to share a recipe." story2id: 411475 story2text: "Katherine Miller, the Oregonian's food section editor, reflects on her recent cookbook-compiling project." recipe1id: 412905 recipe1text: "Nigel Slater has a way of making the simplest things taste sublime." recipe2id: 413391 recipe2text: "In her new book, 'Roots,' Diane Morgan includes this fantastic recipe for using the part of the plant we don't usually eat." # The ad vad: | <a target='blank' href="http://howtocookapp.com/"> <img src="http://ads.culinate.com/htce/HTCEV-iPhone-Skyscraper.png" " width="120" height="600" alt="" border="0"/></a> ]]