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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

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

Parmesan-black pepper twists and mini-tarts with blue cheese, pear and walnuts made with rough puff pastry. Credit: Lynne Curry

Fast-and-easy puff pastry, known as "rough puff," is one essential recipe to put in your holiday bag of tricks. Homemade ready-to-bake rough puff pastry

Patrick Thiel. Credit: Lynne Curry

At 8 p.m. on the Saturday before the first snowfall, organic grower Patrick Thiel harvested the last of his 50,000 pounds of potatoes in

Rick Gencarelli. Credit: David L. Reamer Photography

What does it take for a well-established farm-to-table chef to make a name for himself in a hotbed of gastronomy like Portland, Ore.? If

Rebecca Staffel. Credit: Hayley Young

The end of summer is prime time for preserving fresh food in jars. With fall fruits coming into market and late summer fruits still

"The Chefs Collaborative Cookbook" and Dan Barber's turnip soup. Credit: Courtesy of The Taunton Press.

Can chefs change the way we eat? The Chefs Collaborative is taking a stab at promoting sustainability with a new cookbook of recipes gathered


I watched a butchery demonstration by third-generation meat cutter Kari Underly at the annual Chef's Collaborative conference last year in Seattle. One of the

Steven Smith Teamaker products. Credit: Polara Studios

I am a casual tea drinker. That's to say, I am like nearly everyone in the U.S. who enjoys this beverage hot and cold.