Top | Newsletter 2013

Culinate Newsletter November 7

(mailing, James Berry)

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 h1. Dear readers,
 
 Often this past summer, when our daughter returned home from her front-of-the-house restaurant job, she regaled us with details about the food she'd seen that night. She told us about the specials, how [/columns/frontburner "the chef"] showcased various kinds of local produce, what friends ordered when they showed up to dine. But the dishes she enjoyed talking about most were those that she herself had eaten — that someone in the kitchen had whipped up for her as she finished her shift. 

 Books about staff meals abound; two we've recently enjoyed are Off the Menu and Family Table. They're filled with recipes that home cooks can readily tackle but that have a chef's flair. Take the recipe for Couscous with Carrot Juice from Family Table, which dresses up a pretty basic side and makes it memorable. Fried Farro with Dark Greens, from Off the Menu, spins one of our favorite substitutes for rice in a whole new direction.

 People in a few professions get to eat on the job (think firefighters or politicians). But restaurant workers who work at places that serve them soulful food may have it best of all. 
 
 Kim Carlson
 Editorial Director

 
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story1text: "Jackie Varriano is adding crunch to her diet with popped quinoa, amaranth, millet, and sorghum. Here's how."  
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story2text: 'Ever made soup using bread? Adam Reid was blown away the first time he ate a bowl of bread-based Spanish soup.'

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recipe1text: "This recipe will give you a tasty, nourishing dinner tonight and a satisfying, easy lunch tomorrow." 
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recipe2text: "Fall fruit: If you're lucky enough to get your hands on some quince, here's a delicious way to prepare it."




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