Articles by Lynne Curry

Displaying all 9 items.

Langdon Cook

The forager

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“Fungi have applications not just for the table, but for our health and wellness and our environment.”

Daphne Miller

The healer

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“I try to look at what patients truly need, not just what I have to offer.”

Amanda Hesser and Merrill Stubbs

The populist tastemakers at Food52

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“Once you get down a couple of basic techniques, most things are actually quite easy.”

Anna Thomas

The epicurean filmmaker

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“Breaking bread together is the basis of civilization. Let’s not just give this up!”

Barry Estabrook

The muckraker

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“Eating mindfully is the first step. That’s what the industry doesn’t want us to do.”

How to eat less meat

Emphasize taste, not tonnage

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Eight techniques for making a little meat feel like plenty.

The beauty of the immersion blender

An appliance to love

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Eight suggestions for using this wonder tool.

DIY Mother’s Day menu

The secret is in the prep

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How to avoid an ordinary breakfast on Mother’s Day.

Hot dips, updated

Ultra-creamy irresistibility

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Two incredibly tasty and easy-to-make hot dips for game day — or any day.

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Lynne Curry

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Lynne Curry’s Content

Recipes

Recipe Boxes

Friends

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Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

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Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

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