Craveworthy, Simple Food.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 255 | Founded | 4 years ago | Last Issue | 3 days ago |
| Active | |||||
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andrewgruel.substack.comLatest Issues
This Might Be the Best Sauce I’ve Ever Put on Steak
There are steak recipes built around the cut, and there are steak recipes built around the sauce. This one gives you both.
I start with a New York strip and give it a quick reverse sear in the oven before finishing it in a ripping hot pan....
The Cut of Beef Everyone Walks Past Makes Incredible Tacos
Flap meat comes from the bottom sirloin, near the flank and belly. It has the long, visible grain you see in skirt steak and flank steak, and it carries that same rich, concentrated beef flavor. Because it is thin and comes from a working p...
Frozen Burgers Are Better
Most people think cooking a frozen burger is a shortcut but it’s not. In many cases, it’s actually the better technique. After reading a few articles from publications like Serious Eats, I recently put it to the test with two identical 8-ou...
Smashed Potato Crisps
There’s something incredibly satisfying about turning a humble potato into something that tastes like a potato chip. These crispy smashed potatoes have a crunchy exterior, a creamy center, and enough texture to keep you reaching back for “j...
The Keto Burger Bun That Works
One of the biggest challenges with keto cooking is bread. Most low-carb breads either taste like eggs, crumble apart when you bite into them, or require a shopping list full of ingredients that sound more like a chemistry experiment than fo...
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| Ranked Keywords | 4.6k | Monthly Search Traffic | Top Keywords |
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Authors
The writers behind this newsletter.
Chef, cookbook author, and restaurant owner who believes good food starts at home. Restaurant-ready recipes, no nonsense
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