This is a kitchen season.
It is dark out and we take time to bake even without a pandemic. On finding.email there were over 20 Recipes and Food newsletters and today 13 more as described below.
Step 1: Food or Recipes
Step 2: Browse list
Step 3: Read sample
Step 4: Repeat, if necessary
Step 5: Bake or cook
Step 6: Enjoy
More Food Writing Newsletters
At the beginning of this month Substack announced a "deeper investment in food writing" and highlighted new newsletters lead by Ruth Reichl's residency. She is publishing a newsletter every day in December with no paywall. One issue highly recommends "The Chef's Garden" cookbook. Other issues discuss restaurants through their menus over time. You’ll enjoy her La Briffe newsletter.
Nzinga's Vegan Guide is for people looking to go or stay vegan. My extended family will appreciate the curated Vegan Christmas Dinner Menu with links to recipes and foods from Whole Foods to Food Network. Her first issue explained What Do Vegans Eat?
Gjournals has a regular issue devoted to "This Week at the Market" and the photos of the persimmons were mouth watering. Other issues devoted to recipes like Nine Grain Pancake Rap.
Food Lover's Dispatch from Emily Fedner is primarily about restaurants and markets. It is more journal than restaurant review from LA, SF, NYC, and I expect other spots. This issue was more podcast than newsletter with talk of dim sum.
Side Dish from Alexis deBoschnek got me when he said his favorite thing to make is pie. A whole, long issue devoted to tips on making pies with lots of detailed photos. Makes me want to get off the computer and go to the kitchen.
The name describes the newsletter well: Pawkhrua: A Chef's Life in Thailand and Elsewhere from Andy Ricker. Mostly about cooking with great photos, but also about living in Thailand.
Eat Some Salad from Emily Nunn is a "celebration of salad" with recipes and gorgeous photos. Publishing schedule is uncertain, but I look forward to more issues like this one with drawings.
Andy Baraghani's newsletter starts in January 2022 with one issue free per month. He is a former Bon Appetit magazine editor and is writing a book.
Cocktails with Suderman will be in a new list of beverages featuring wine, beer and cocktail newsletters. To start, you should look at his Notes on Bar Tools. You don't need too many, but adding another tool is always an option.
What To Cook by Caro is a paid newsletter with free, partial issues. Every Sunday you get a good idea of what the paid subscribe get but you don't. You might pay up after looking at eight partial issues.
Dinner: A Love Story from Jenny newsletter usually covers three things. This is a pleasant, easy-to-read format with lovely photos. One issue covered flexitarian burritos, a giant cookie swap, and food writer news.
Alison Roman's newsletter has detailed recipes with photos. Anchovy-Rubbed Rib Roast may not be your thing, but you might consider it after reading this issue.
Broken Palate covers New York City and other restaurants. And $1,000 steaks.
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