The newsletter
A weekly note
from the kitchen.
Tuesday: a new recipe, with the technique behind it explained. Friday: a short essay — sometimes about a dish, sometimes about a city, sometimes about cooking for people.
No spam. No upsells. No "subscribe for more." If you don't like it, the unsubscribe link works on the first try.
What you'll get in the first month
- Day one. The manifesto — why this site refuses to call its food vegan, and what it calls it instead.
- Tuesday one. Chickpea milanesa, breaded the proper way.
- Friday one. On not apologizing — a short essay on how we name what we cook.
- Tuesday two. Moussaka — the way it was made in Athens before anyone added the qualifier.
- Friday two. The Camogli postcard — a woman with a wooden spoon, and what she taught me about pesto.