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Foodie empowerment
ReadyMade magazine embraces food
By Culinate staff
April 23, 2010
ReadyMade, the hipster magazine that teaches you how to make everything from duct-tape wallets to Styrofoam-cup chandeliers, has gone foodie. The April/May issue on food has articles on making your own crème fraîche, keeping your own hens, and foraging your own mushrooms and greens. Not tired yet? You’ve got a dinner party to host with all the fruits of your labors. Then put your feet up and check out the magazine’s new group food blog, Feast.
All BooksForgotten Skills of CookingThe Time-Honored Ways Are the Best | Chanterelle Chive Mashed Potatoes | Sear, Sauce, and ServeBrandy and Dried Cherry Pan Sauce | Local FlavorsGratin know-howStart with a shallow dish |
Sift | |
| Here’s where we sort and report the latest in food news. | |
- Obesity, televised — An HBO documentary series raises questions
- Testing recipe writers — No, you’re not a slow cook
- Coupon economics — But no food politics
- Calling out endocrine disruptors — Nicholas Kristof takes up the cause
Want more? Comb the archives.
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Vine to TableGame for winePairing wild fare and the grape | The Produce DiariesMorelsPleasure in the hunt |
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