Top | Newsletter 2013

Culinate Newsletter June 14

(mailing, James Berry)

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 h1. Dear readers,

 While I'm all for cooking and making food at home, I'm also a big proponent of assembling store-bought nibbles — especially when it comes to what Julee Russo and Sheila Lukins delightfully dub amusements, those little pre-dinner bites that get served with cocktails. At our house, that might mean a dish of olives, a bowl of salty almonds or crackers, maybe a salmon spread. I save my energy for the main course, the salad, and, if we're all lucky, dessert.

 But I am intrigued by three new books that feature recipes for the salty things I typically buy — crackers, pretzels, even potato chips: Pretzel Making at Home, by Andrea Slonecker; Crackers & Dips, by Ivy Manning; and Salty Snacks, by Cynthia Nims. 

 On Culinate, we're spotlighting three of their recipes — in order, Buttery Pretzel Crackers, Brown Butter-Hazelnut Crackers, and Pita Chips with Hazelnuts and Parmesan. I've tasted Andrea's crackers, and though they are a little effort to make (turns out pretzelizing is an involved process), they are absolutely addictive. The other two recipes, which feature my favorite nut prominently, are on my to-try list. 

 Join me in giving them a whirl?
 Kim Carlson
 Editorial Director

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story1text: "Love to bake cakes? Giovanna Zivny reviews a cookbook you should make room for on your shelf."
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story2text: "Margarett Waterbury explores the world of fruit brandies. Here's why she admires their subtle deliciousness."

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recipe1text: "This recipe, from Sophie Dahl's book 'Very Fond of Food,' is comfort fare with a seasonal twist." 
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recipe2text: "Make this vegetarian main dish from Deborah Madison now — while asparagus is still in the markets." 

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