Top | Newsletter 2013

Culinate Newsletter November 14

(mailing, James Berry)

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 h1. Dear readers,
 On Tuesday I poached quince using last week's recipe from Andrew Carmellini. After a couple of hours cooking the syrup, with guests due to arrive in 20 minutes, I called Carrie. (I'm sorry you all can't have our recipe editor on speed dial.)
 "Why isn't the syrup syrupy?" I groused. She asked what kind of pan I had used, and she didn't have to say more. I had used a narrow, deep pan. Had I used a wide, flat pan, however, I might have had better luck. No matter. It was delicious … if a little watery. 

 Along with it, I made Mark Bittman's Rice Pudding in the Oven. I've used this recipe before, and I knew that it takes a little longer in my oven than is recommended — like, twice as long. I planned ahead, starting early in the afternoon, just in case.

 So, it was an afternoon of lazy cooking — the slowest food, it seemed. But the combination, at long last, was lush and comforting. I recommend it.
 Kim Carlson
 Editorial Director

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story1id: 498551
story1text: "With little more than her grandmother's recommendation to use '8 hands flour,' Ronnie Fein had to teach herself to make the family's prized bread."  
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story2text: "Learn to relish life in and beyond the kitchen: Trista Cornelius reviews Karen Karbo's new book, with its 10 rules for living a la Julia Child."

recipe1id: 498301
recipe1text: "This sherry-kissed tart from José Pizarro is a must for all chocolate and nut lovers." 
recipe2id: 359040
recipe2text: "Use a cast-iron skillet to make this splendid seasonal dish from Deborah Madison."

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