Behind the Apron
Ana SofíaAna Sofia's Kitchen
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 21 | Subscribers | Read | anasofiafehn.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Steak Frites with Green Peppercorn Sauce
Steak frites are a cornerstone of the French bistro table. It’s typically served with sauces such as Au Poivre (with black peppercorns), Béarnaise, Bordelaise, or the famous Entrecôte green sauce. And the list continues…
Calabrian Spatchcock Chicken
A whole roast chicken can seem intimidating, but it’s much simpler than it seems and the flavor you get from roasting it is unparalleled. Through the spatchcock method, you get a more thorough cook and crisp across the surface of the bird.
The Essential Tailgate Sandwich
Blue cheese can be a divisive topic. Lots of people love it, and LOTS of people hate it.
TIRAMISU
Tiramisu is one of Italy’s most beloved desserts, tracing its roots back to the Veneto region in the 1960s.
Authors
The writers behind this newsletter.
Cook and actress in LA. Really into croissants, surfing, and exceptional music.
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