Culinate Newsletter: Potluck, pie, Escarole and Hazelnut Salad

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Dear readers,

About a year and a half ago, we published “Pie right: Tips for baking pie,” Beth Howard’s sensible suggestions for anyone wanting to improve his or her pie-baking prowess. A few months later, Beth published a memoir, Making Piece, about how she regained her emotional footing after the sudden death of her husband — in part by baking pie.

After the school shootings last month at Sandy Hook Elementary, Beth and a cadre of pie bakers went to Newtown, Connecticut, to serve pies — at memorial services, for teachers and school administrators, for families, and so on — some 250 pies altogether. You can read about their efforts on Beth’s Facebook page. She and her friends eased the suffering of some in Newtown — if only by saying, “We’re here for you. Have a slice of pie.” It’s a small thing, a slice of pie and witnessing another person’s grief, without judgment, but it’s also huge. Small and big at the same time.

If you’d like to improve your pie-baking skill in the new year, you might want to revisit Beth’s pie tips; if you’re a visual learner, you may appreciate the infographic Ron Whitaker recently created, based on Beth’s tips.

Kim Carlson
Editorial Director

Featured Stories

The end of potluck?

Joan Menefee wonders if this community-enhancing institution is on its way out, given our crammed schedules and balkanized food preferences.

Starting afresh

There comes a time when even the most stoic cook needs a refurbished kitchen. For Managing Editor Caroline Cummins, that moment has come.

Featured Recipes

Escarole and Hazelnut Salad

We are big fans of the nutty dressing on this salad by Margarett Waterbury. Feel free to make it with other nuts, too.

Umm Hassane’s Yakhnet Kusa

From the exquisite memoir ‘Day of Honey’ comes this delicious zucchini stew from Lebanon.

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