Top | Newsletter 2012

Culinate Newsletter November 7

(mailing, James Berry)

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 h1. Dear readers,
 It's turkey-roasting season, and many of us are looking forward to feasting on our yearly Thanksgiving bird. But my colleague and friend Carrie Floyd may not be among the turkey-eaters this year; instead, she might replace her turkey with a roasted chicken — Roast Chicken with Mustard Butter to be exact. Carrie found the recipe in A Bird in the Oven and Then Some, Mindy Fox's book about roasted chicken — and it was a big hit. The recipe worked well, as a recipe should, and her family loved it and begged her to make it again — for the upcoming holiday. 

 Even if you don't switch out your Thanksgiving turkey in two weeks, give this bird a try sometime soon. Roasted with onions and apples, and served over mashed potatoes, it may well be the perfect fall dinner.

 Kim Carlson
 Editorial Director

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story1text: "Megan Scott offers a butter lesson: How to make it, how to enjoy it." 
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story2text: "Susan Hauser has a new-found appreciation for high-altitude vineyards in the Andes."

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recipe1text: "From Ethan Stowell's 'New Italian Kitchen' comes this hearty soup, perfect for a cold, dark night."
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recipe2text: "A south-of-the-border filling makes these crêpes by Martha Holmberg a good dinner option." 

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