Search

Join Culinate! Login or Register

News about Enid Barnes

Displaying all 3 items.

Enid Barnes Feb 10 12:07 PM - Comment

commented on Be unafraid; eat these.

I am so glad that the news is getting out there about these “good” fats. There are so many benefits nutritionally, and combined with healthful eating and exercise, these fats also aid in boosting metabolism. Lets work to obliterate the “no fat” products....full of sugar & chemicals, with zero yield other than no weight loss, confusion, and disappointment!
Enid Barnes Jan 4 5:27 AM - Split

queued

Chili Con Carne
Grilled Lime-Marinated Flank Steak with Chipotle-Honey Sauce

Culinate Member:

Enid Barnes

Login or Register to become a friend of Enid Barnes.

Enid Barnes’s Content

Recipes

Recipe Boxes

Friends

Friends

Advertisement

Egg-boiling essentials

Mark Bittman’s gone back to basics

In his new book, the fundamentals of cooking take center stage.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics
The science of baking

Features

The science of baking

Kitchen chemistry
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Fabulous favas

Features

Fabulous favas

A green herald of summer
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
Reflections on kitchen remodeling

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro

Editor’s Choice

Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Going nuts

Features

Going nuts

Crunchy, tasty, healthy
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Meat masters

Features

Meat masters

Why we love DIY butchery
Better food for more people

Health+Food

Better food for more people

Changing how we eat

Most Emailed

Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Turnip Pickles

A Platter of Figs

Turnip Pickles
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
Rhubarb Almond Cake

Culinate Kitchen

Rhubarb Almond Cake
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Here’s the beef

The Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill

Contact Culinate | Feedback |

Main RSS Feed | About RSS | Privacy Policy | User Agreement | Advertisers | Follow Culinate on

Twitter
Copyright © 2006–2012 Culinate, Inc. All rights reserved. r2a8d55e06bf1