your weekly sanctuary for nourishing recipes, mindful reflections, and the latest cool finds and favorites I'm loving lately, crafted for those seeking a moment of calm and inspiration amidst the chaos of everyday life
notes, updates, and seasonal cooking from the smitten kitchen
Deb Perelman's the queen of all food media -- her blog is an essential read -- and her Substack newsletter is beautifully curated list of the best food stuff on the web.
Gain access to over 450+ new recipe ideas! Paying members will gain access to my all high protein, low calorie series and receive 20 exclusive recipes per month.
Stories and recipes without regard for trends or search engine optimization. (How on Earth did you find me? I'm glad you did.)
By the author of Good & Sweet.
Lots of food publications embrace the pleasurable and entertaining parts of food and ignore everything else; others focus on the serious issues and ignore the joy. The Bittman Project does both. (Plus, plenty of recipes.)
Super Lyrical Writing from Chef Eddie Huang the owner of Baohaus, Author of NYT Bestseller Fresh Off the Boat, Host of Huang's World, and Director of Vice Is Broke. Each week you get an essay and podcast from Eddie as well as his wife, Natashia Perrotti.
Recipes, ideas and behind the scenes at Ottolenghi. Fresh off the grill or straight from the oven, topped with a sprinkle of dukkah or a spoonful of chilli sauce.
Luisa Weiss is one of the best food writers in the game: she's thoughtful, food savvy, and emotionally forthcoming all at once. This window into her life in Berlin is one of my favorite newsletters to read.
A bi-weekly mix of food-related stories, recipes, cocktails, and travel, along with recommendations for movies and books from both me and my novelist wife, Ann Hood, and links to the best stories we've read online.
A newsletter about cooking, eating and making life more delicious.
I've adored Ruth Reichl's writing from the moment I became interested in food; her Substack is fascinating and offers great tips on things to buy and eat.
A newsletter from Marian Bull about home cooking: why we do it, how to do it better, and how it interacts with the lives we live. Recipes, cookbook reviews, and recommendations to help make you a happier cook.
Spirited dispatches from James Beard Award-winning author Brad Thomas Parsons on bars and bar culture, drinks and spirits, restaurants and regional foodways, and popular culture.
Taking the Recipe Development process from behind the scenes directly to you. Part toolkit, part love letter to food, this is a deep dive into dessert and pastries.
