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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.

Yotam Ottolenghi's yogurt-drizzled butternut squash. Credit: Reprinted with permission from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully, copyright 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Food photography: Copyright 2015 Jonathan Lovekin Location photography: Copyright 2015 Adam Hinton

Yogurt is not for just breakfast or smoothies anymore. While the dairy cases in supermarkets across the nation populate with more brands, tubs and

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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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A cow grazes on a pasture. Credit: Copyright 2015 Lynne Curry

Spring, on farms throughout the U.S., is marked by beginning of a new grass season. And when it arrives, cattle stop feeding on winter

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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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Pepper varieties, clockwise from the top: Tasmanian pepper, kili pepper, ponape white pepper, ponape black pepper, long pepper. Credit: Lynne Curry

Have you ever truly considered the merits of black pepper? If not, no one would blame you. This staple seasoning is so commonplace it's

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