Top | Newsletter 2013

Culinate Newsletter February 13

(mailing, James Berry)

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 h1. Dear readers,

 Need something sugary for your Valentine? Here are five recipes on Culinate that just might fit the bill:

 • Bittersweet Chocolate-Salted Caramel Truffles: If you adore, as I do, the flavor combination of salt, chocolate, and caramel, you'll find these candies from Carole Bloom irresistible.

 • Black Bottom Cupcakes: A longtime favorite recipe from The Joy of Cooking — a longtime favorite book — these are a kick to make with the kids.

 • Pinch Pie: Not a chocolate fan? This pavlova-like concoction from Marisa McClellan is a sticky-sweet treat and is gluten-free, too.

 • Shortbread Hearts: Dipped in chocolate or not, these pretty cookies from The Silver Palate are splendidly, buttery rich.

 • Chocolate Mocha Cake with Irish Whiskey: Get your hands on a heart-shaped pan, and make this moist masterpiece by Tamasin Day-Lewis.

 Wishing you all a sweet day tomorrow.
 Kim Carlson
 Editorial Director

 P.S. In her continuing series on kitchen remodeling, this week Caroline Cummins addresses a key issue: Who will do the work?

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story1text: "She's got a bestselling cookbook and a legion of loyal fans. Ellen Kanner talks with the can-do cook behind Smitten Kitchen."
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story2text: "Megan Scott shares seasonal cooking inspiration: Serve citrus alongside quinoa salad, in a sponge custard, or tossed with roasted veg."

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recipe1text: "Inspired by Diane Morgan's recipe in her fabulous book 'Roots,' these cupcakes have a secret ingredient: roasted beets."
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recipe2text: "Martha Holmberg finds the combination of smoked paprika and citrus 'addictive.' From her new book, 'Modern Sauces.''" 

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