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Lynne Curry grew up in New England, tasted and rejected a fashion journalism career in New York City, and moved to the Pacific Northwest “for the summer."

Over 20 years later, she's lived and cooked in a rustic cabin, on a tall ship, at high altitude and for four-star restaurants in Washington and Oregon. Feeding her family of four in her own renovated kitchen has been the hardest of them all.

A former vegetarian, Lynne spent a year eating a lot of grassfed beef to write her first cookbook, Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut (Running Press), published on May 15, 2012. Part narrative and user-friendly instructional manual with 140 recipes, it promotes a mindful and joyful way of eating meat.

Lynne writes and develops recipes, cooks and teaches from her home in Joseph, Oregon. Find more of her writing and her Rural Eating blog at lynnecurry.com.

At Ward's Pleasant View Farm in Grafton County, New Hampshire. Credit: Copyright 2016 Jessica Anderson.

If the news shocks you that the dozen organic eggs you just bought came from hens living in factory-like conditions, you are not alone. Nationwide,

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Mise en place for a pickle recipe. Credit: Copyright 2016 Lynne Curry

I have a whole shelf’s worth of books on the art of preserving -- from the "Ball Complete Book of Home Preserving" to Sandor

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Caramelized onions make any burger better. Credit: Copyright 2016 Lynne Curry

At a time of year when most people are fixated on berries and peaches, corn and tomatoes, it's also the season to get excited

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Cut-out sugar cookies decorated with sprinkles and frosting. Credit: Copyright 2015 Lynne Curry

Sugar cookies are as essential to the Christmas season as lighted trees, wrapping paper and "Jingle Bells." While there are as many varieties of

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A best-seller inspires the urge to declutter a kitchen. Credit: Copyright 2015 Joe Whittle Photography

Six small offset spatulas. A stainless steel falafel maker. A Tiffany bowl weighing as much as a bowling ball. A set of measuring cups

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Portland chef Jason French goes the extra miles to buy local on his custom-made market bike. Credit: Ben Leonard

Four months ago, I opened the first farm-to-table restaurant in eastern Oregon. Besides the expected headaches of managing money (what money?), juggling staff schedules

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Susie Middleton and the cover of “Fresh from the Farm." Credit: Courtesy of Taunton Press

In 2008, Susie Middleton was looking for a quiet place to chill out from her intense 11-year position as editor at Fine Cooking magazine.

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Corned beef and vegetables. Credit: Lynne Curry

There are many good reasons to make your own homemade corned beef for St. Patrick's Day this year. If you're already a devoted pickle

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