Culinate

Questions about cooking the big bird? The knowledgeable folks over at The Joy of Cooking are hosting a Thanksgiving Q&A today, Thursday, between noon and 3pm PT. Don't miss it!

The complete contents of the authoritative and amazing kitchen reference The Joy of Cooking is now available for iPhone (as well as iPad), and for a limited time it's on sale for $3.99. You need this! http://appstore.com/joyofcooking

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Joy of Cooking

Great review! We couldn't be happier for Deborah Madison, whose books featuring veg have inspired us for years.

Jane Kramer: Vegetarian Cookbooks for Carnivores In Deborah Madison’s “Vegetable Literacy,” you can detect a call to sit down at the dinner table together and put an end to the testy herbivore-carnivore divide.

Welcome to the Culinate archives — An update :: by Kim Carlson :: Culinate For seven years beginning in January 2007, Culinate was updated frequently; however, at this time we are no longer adding content to the website. We hope now that you will explore our rich and varied archives.

Everybody's favorite salad.

Kale in the raw — Eight versions of kale salad :: by Erika Szymanski :: Culinate Sure, some people are so over kale already. (Bacon, too.) But kale (like bacon) is incredibly versatile. Which makes me believe that the hardy green is well on its way to becoming a staple in our diets.

Change is the only constant. But it's been a delicious ride!

Culinate Newsletter There’s no easy way to say this: After seven years online, Culinate — at least the part of Culinate that publishes stories and recipes — is closing up shop, and today’s newsletter will be our last.

Our new favorite clam chowder.

All clear! — Rhode Island clear clam chowder :: by Adam Ried :: Culinate For most of us, the words “clam chowder” instantly conjure the same image: a bowl of white, milky broth with chopped clams and plenty of potatoes. And that’s exactly what you’ll get when you order a bowl throughout most of coastal New England, the chowder epicenter of America.

Deliciousness.

Recipe: Harira :: Yotam Ottolenghi and Sami Tamimi :: Culinate This is a variation on the traditional Moroccan harira soup, flavored in the same way but without the extra carbs that are often added in the form of rice or pasta. Traditionally a meal for breaking the Ramadan fast, this hearty dish is perfect on a cold winter’s evening. You can also use canned chi...

A pro teaches us how to make a proper daiquiri — and stock a home bar. (Tip: Keep it simple.)

Recipe: Expatriate Daiquiri :: Jackie Varriano :: Culinate This recipe is courtesy of Kyle Linden Webster, the proprietor of Portland’s Expatriate: “Far too many still think you make [daiquiris] in blenders.”

Are you a fan of cheese in a can?

Excerpt: Pacific Northwest Cheese by Tami Parr Prior to the advent of refrigeration, cheese manufacturers and retailers faced a significant challenge in storing and transporting cheese. While aged cheese typically develops a relatively impervious rind, variations in manufacture, handling, and storage led more often than not to spoiled, broken, o...

Joan Menefee turns cooking into a game.

The gamification of cooking — My cooking experience points :: by Joan Menefee :: Culinate Joan Menefee has never been a picky eater. She and her husband live in Menomonie, Wisconsin, where they tend gardens in two counties and eat plums and grapes in public parks.