Recipes, musings, and small salty fish
Platform | Substack | Pricing | Freemium | Publishes | Weekly |
---|---|---|---|---|---|
Issues | 88 | Subscribers | Read | anchovytrove.substack.com |
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I’m not sure if it’s the heat or the newfound abundance of summer produce, but lately most of what I want to cook — as in actually cook, rather than simply assemble and eat in front of the AC — is pasta.
A spicy, tangy pasta to kick off the summer
Hi folks! Thanks for sticking with me as I took some time off. I moved to a new kitchen (which also comes with the rest of the apartment), so I’ve been adjusting my cooking habits to a new set of appliances and cabinet spaces. But New York ...
This week has been an exciting one for me: on Monday, my friend Damian and I put out a small batch of early harvest EVOO from Puglia, which you can now buy online. Damian runs Primis Imports, which brings in some of the finest extra virgin ...
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