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Entire Site Recipes

Bivalves 101

Clams, mussels, oysters, and scallops

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May 7, 2013

A guide to picking and preparing these popular shellfish.

In the boarding house

The original working-class diet

By
April 9, 2013

Both James Beard and Craig Claiborne grew up in them.

Brunch retooled

Hearty brunches, lightened

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February 4, 2013

How to cook a less heavy brunch, without sacrificing flavor.

The benefits of broth

Heal yourself with Asian soups

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January 14, 2013

Hot-and-sour soup, and so much more.

Kitchen throwdown

A conversation with dueling food writers

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December 13, 2012

Kim Severson and Julia Moskin agree that cooking is key.

Gluten-free Christmas cookies

Tips for making wheat-free treats

By
December 11, 2012

Success right out of the oven.

Sticky sweet

Rediscovering molasses

By
December 5, 2012

It’s versatile, richly flavored, and better for you than white sugar.

Aperitivo time

The Italian version of happy hour

By
October 29, 2012

A perfect marriage of cocktails and snacks.

A roots quiz

Diane Morgan’s new book digs in

By
October 19, 2012

Do you know your burdock from your salsify? We didn’t think so.

From critic to creator

Behind ‘The Oregonian Cookbook’

By
October 1, 2012

She’s been a newspaper-food-section editor for years, but now she’s compiled a cookbook.

In defense of corn

Embracing the fresh stuff

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September 4, 2012

Sweet corn and the art of keeping food simple.

Shrub love

Rediscovering a colonial classic

By
August 14, 2012

Fruit, aromatics, sugar, and vinegar make for a memorable sip.

Tickled by pickled fruit

Tart and tangy

By
August 1, 2012

Here’s an easy way to enjoy summer’s bounty of fruit.

The vegan barbecue

No, it’s not an oxymoron

By
July 2, 2012

Tips for making plants taste meaty; jackfruit is a secret ingredient.

Make treats for your dogs

Snacks for the canines among us

By
May 31, 2012

Your hound will love this jerky.

Ode to coleslaw

Singing the praises of an American salad

By
May 23, 2012

Rediscover this popular classic by making your own.

Fabulous favas

A green herald of summer

By
May 1, 2012

Sure, they’re work, but they’re worth every effort.

Rabbit on the menu

How to eat a rabbit

By
March 19, 2012

Ideas for prepping and preparing a delicious and plentiful protein source.

Pancake Tuesday

Coins were part of the family feast

By
February 21, 2012

A rich family tradition on the day before Lent.

Be whole

A guide to wassail

By
December 19, 2011

A brief history of a holiday drinking tradition.

Features

Culinate’s features address the practical challenges and joys of food.
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Our Table

Health on the side

Nutritious substitutes for starchy side dishes

Easy switcheroos.

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Graze: Bites from the Site
Excerpts

The Chefs Collaborative Cookbook

Local, Sustainable, Delicious Recipes from America’s Great Chefs
Features

Bivalves 101

Clams, mussels, oysters, and scallops
The Culinate Interview

Daphne Miller

The healer
Reviews

Rebuilding the Foodshed

How to Create Local, Sustainable, and Secure Food Systems