Ben Vaughn's Kitchen Dispatches from the South
Ben VaughnThree of my favorite things are cooking, eating and traveling. If you ever catch me doing any of these things in a truly exploratory sense, you'll have found me, as they say, "in my element."
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 42 | Founded | 2 years ago | Last Issue | 22 days ago |
| Active | |||||
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Mother Sauce Pt. 2
I have probably spent an unreasonable amount of my life thinking about veal stock.
Before Espagnole, before demi-glace, before any of those dark, beautiful sauces that made me want to understand classical cooking in the first place, there...
Mother Sauce
I learned to cook when I was very young, it began for me more about lack of supervision and creativity, and years later I added to the list of things I knew by reading, working in the industry and school. One important lesson I remember was...
The Man Who Never Asked for Seconds
I’ve spent most of my life feeding people, way before restaurants, before the failed television shows, before nonprofit work, there was always a table somewhere and people gathered around it, and I cooked. I really think that’s why I’m...
Preheated
Today, I made crackers. They were supposed to be Ritz crackers, inspired to cook by a summer rainy day. They turned out tasting like biscuits that gave up the pursuit of being a biscuit and said “ i’ll just be a bad cracker”. By the time th...
The South found me
There is a photograph of nearly every young chef, mine, not an actual photograph. It’s a stack of hundreds of menus, a cookbook, a bunch of interviews, and thirty years of trying very hard to become something before I had earned the right t...
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| Subscribers | Engagement | 71 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
A chef who has spent thirty years watching people across a table. These essays aren't really about food. They're about what food reveals.
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