Top | Newsletter 2013

Culinate Newsletter February 20

(mailing, James Berry)

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 h1. Dear readers,

 Do you know someone who could use a cooking lesson or two? (I'm not talking about learning to create authentic Catalonian cuisine or the intricacies of baking bread — I'm just talking about getting dinner on the table.) If so, our recently published round-up of websites that are designed to improve basic cooking skills is worth a look. 

 My favorite of the bunch is not one about what to do in the kitchen; instead, it's Melissa Clark's piece on what not  to do in the kitchen. There are some good reminders there: stay away from too-small cutting boards, choose the right knife for the job, and allow your skillet to heat fully before cooking in it. 

 I'll add one that I'm guilty of: In your haste, don't cut chunks of food too big; "bite-sized" means small bites, not mouthfuls. 

 Cooking isn't about perfection, but a little kitchen know-how can go a long ways toward making cooking, and eating at home, a delicious pleasure.

 Kim Carlson
 Editorial Director

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story1id: 420657
story1text: "Kerry Newberry is a big fan of this sparkly, fun, food-friendly wine."
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story2text: "If God is in the details, here's where the kitchen remodeler gets religion."

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recipe1text: "A brilliant way to feed oatmeal to a crowd."
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recipe2text: "Make this from-scratch cookie for Purim — or anytime." 

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