Top | Newsletter 2013

Culinate Newsletter October 10

(mailing, James Berry)

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 h1. Dear readers,
 Although as a teenager I'd been given a couple of cookbooks as gifts, Mollie Katzen's Moosewood Cookbook was the first one I bought for myself. It was soon followed by The Enchanted Broccoli Forest, and, eventually, Still Life With Menu. Her early books were hand-lettered, art-filled compendiums of meatless recipes that granola-crunching, budget-minded college-students could love and learn from. As she told the New York Times recently, "My early recipes were packed with rich ingredients like butter, cheese, sour cream, eggs, in large part to appease those who might be worried that the lack of meat would leave everyone hungry.” It worked; after Spinach-Ricotta Pie or Mushroom Moussaka I and my friends, none of us strict vegetarians, were always sated.

 These days, Mollie is still cooking vegetarian food, but in her latest book, The Heart of the Plate, she's lightened her touch considerably. The recipe we've chosen to feature from that book — Feathered Fennel Variations — is a shining example of kitchen minimalism. With her advice for choosing perfect fennel and your best olive oil for this dish, Mollie is zeroing in on details — for modern appetites. 

 Kim Carlson
 Editorial Director

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story1text: "In this excerpt of a new book, Moises Velasquez-Manoff explains how antibiotics are everywhere."
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story2text: "Angela Brown had stopped eating new foods, for fear of allergies. And then came the dinner that changed her mind." 

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recipe1text: "Flavorful and incredibly satisfying, this curry comes together quickly once the ingredients are prepped." 
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recipe2text: "You'll love this snack because it's so easy to pull together, and your guests will love it because it's so delicious."

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