Top | Newsletter 2013

Culinate Newsletter October 24

(mailing, James Berry)

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 h1. Dear readers,
 
 One of my all-time favorite lines about friendship is from Charlotte's Web: “It is not often that someone comes along who is a true friend and a good writer.” Carrie Floyd, our longtime recipe editor and Culinate co-founder — and a true friend to me and my family — is both of those things. Plus she's a gifted cook and editor. 

 Carrie has many fans among you. We all appreciate her thoughtful, delicious, not overly complicated recipes, her knowing prose, and her good taste. Carrie has created the majority of recipes in the [/recipes/collections/Culinate+Kitchen "Culinate Kitchen"] section, and each week she selects others to feature from the stacks of cookbooks that come our way. 

 This week, Carrie posted a soba-noodle dish (see recipe below). Like most of her recipes, it is nutritionally sound, and anyone with a little kitchen know-how can master it. Plus, it tastes great.

 Thanks, Carrie, for all of the work you do to help us all eat better. You're the best.
 
 Kim Carlson
 Editorial Director

 
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story1text: "The London-based chef and author discusses recipes, comfort food, and cross-cultural cooking with Ellen Kanner."
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story2text: "Deborah Madison has discovered a wealth of local grains lately, which she likes to eat whole in salads and stews."  

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recipe1text: "A paste of honey, rose water, and hazelnuts embellish this roasted chicken from Yotam Ottolenghi and Sami Tamimi." 
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recipe2text: "Inspired by the gorgeous Asian pears she's been buying lately, our recipe editor created this delicious, flexible dish."




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