Top | Newsletter 2013

Culinate Newsletter November 22

(mailing, James Berry)

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 h1. Dear readers,
 Cooks! Fire up your engines. It's a race to the biggest feasting holiday of the year. Time to write lists, hunt and gather, and plot turkey-day schedules. In other words, it's time to stress out! Right? Right? Wrong. 

 As Bart Simpson famously said, "Don't have a cow, man."

 While a little kitchen-based organization goes a long way — on Thanksgiving or anytime — there's no need to go nuclear. In fact, your guests will have the best time if you keep your cool … even if that means limiting the menu to what you can manage (and sticking to it).

 We hope you'll check out all the terrific, mostly uncomplicated Thanksgiving side dishes on Culinate this week, including broiled persimmon and other elegant dishes from Jackie Varriano, and Brussels sprouts with caramelized onions and other vegan recipes from Linda Shiue. 

 But whatever the menu, whatever the plan, the important thing is to feel good about the day, to feel grateful. After all, it is Thanksgiving.

 Kim Carlson
 Editorial Director

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story1id: 500534
story1text: "A stuffing how-to from Susan Spungen's new book on entertaining."  
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story2text: "Behind the scenes of 'Toro Bravo,' the cookbook, with co-author Liz Crain."

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recipe1text: "This beloved side plays well with turkey, and it's simple enough for the kids to make." 
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recipe2text: "Here's a dressing that's free of gluten but full of flavor."

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