Friday, June 28, 2013

Final Days! 3-pc. Lazy Tool Sets for Only $19.99

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Thursday, June 27, 2013

Culinate Newsletter: Gochujang, Pita Chips with Hazelnuts and Parmesan, dog food

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Dear readers,

A few of you know Cricket, our spunky but deaf 15-year-old Australian Shepherd. In the early days of Culinate, she’d patrol the office, all 15 pounds of her, watching out the window for problematic squirrels (really, is there any other kind?), and volunteering for walks whenever someone moved toward the door — she especially liked walks that involved treats. Now, although treats are still welcome anytime, Cricket mostly sleeps. It’s shocking, really, the things squirrels are getting away with around here.

One might think, with all of the stories we’ve published about dog food — from Jim Dixon’s 2007 piece on feeding his dogs and Laura Weldon’s post on canine snacks, plus Cynthia Lair’s recent piece on little, everyday supplements to your dog’s kibble — that Cricket would have grown old eating like a queen. But that’s not the case. She’s usually had to content herself with a scrap of cheese and a bit of chicken skin to go along with her (really good) kibble.

Recently though, after Carrie Floyd, our recipe editor, posted Tod Davies’ recipe for Dog’s Stodge, I finally began to cook for my dog. The other day I simmered salmon scraps for two hours and then used an immersion blender to create a kind of pinkish sludge (disgusting in a way, but there you go). I served it with rice and grated carrot.

My kids tell me I’m going overboard, but I can tell that deep down they appreciate it on Cricket’s behalf. Because, after all, I cook for them too.

Kim Carlson
Editorial Director

Featured Stories

Properly seasoned

For years after ruining a favorite cast-iron skillet, Maureen Berry thought she’d never cook with one again.

Ever try gochujang?

Jackie Varriano introduces us to her new favorite condiment — an ingredient that’s a key component of bibimbap.


Featured Recipes

Pita Chips with Hazelnuts and Parmesan

We have Cynthia Nims to thank for these simple, savory, and, OK, addictive snacks that everyone loves.

Yemenite Zhug

Increase your options: Joan Nathan’s serrano-cilantro hot sauce is a condiment for all seasons.


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Wednesday, June 26, 2013

Picnics and Potlucks Made Easy

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© 2013 Food Network Store. All rights reserved. 4086 Del Rey Avenue, Marina del Rey, CA 90292